When I first heard about this recipe I thought, oh this sounds really yummy and then I read some of the ingredients. Marshmallows, gelatin, a cake mix………..hummmmm let’s say I was a bit skeptical. But, I am usually adventurous so I wanted to try it since there were a lot of berries available right now. So, cast aside your doubts and try this cake, it is really quite good and my husband felt it was a “twist on strawberry shortcake” were his words. The best part of this recipe, besides being low in fat, is you can also make it with a gluten free cake! A win, win situation for everyone. Enjoy!!!! For comments/questions email email@example.com
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1 cup sliced fresh strawberries
1/4 cup sugar1 package (3 ounces) raspberry gelatin
1 package yellow cake mix (regular size) or Gluten Free Cake Mix
1/2 cup egg beaters1-1/4 cups water2 tablespoons canola oil
1-1/2 cups miniature marshmallows
Spray a 13×9-in. baking pan with Pam Butter Flavored Spray. Spread the berries over the bottom of the pan; sprinkle with sugar and gelatin. In a large bowl combine the cake mix, the Egg Beaters, water and oil; beat on low speed for 30 seconds and then beat on medium for 2 minutes. Fold in marshmallows. Pour over top of the berries in the pan.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate any leftovers if you have some 🙂
NOTE: A friend of mine made this and she topped her cake with a bit of fresh mint leaves along with some whip topping. I”m not a big mint fan so we opted for just the low fat whip cream!