Total Time
50mins
Prep 10 mins
Cook 40 mins

This is a perfect fall treat! I make it several times per year for the teachers in my department. You'll love this one!

Ingredients Nutrition

Directions

  1. Combine flour, baking powder and salt; set aside.
  2. Cream butter and sugar in mixing bowl until fluffy.
  3. Beat in eggs and vanilla.
  4. Add flour mixture, alternately with milk to creamed mixture.
  5. Stir in cranberries.
  6. Pour into greased 13x9 baking pan.
  7. Sprinkle with marshmallows; lightly press into batter.
  8. Top with brown sugar and pecans.
  9. Drizzle with butter.
  10. Bake at 350 for 35-40 minutes or until cake tests done.
Most Helpful

5 5

Yummy!
I happen to have everything on hand except the minimarshmallows. I did have regular marshmallows, so I cut them up and they worked great.
Some people thought there was too much topping and not enough cake, so I may reduce that (I'd made it in a huge pan and doubled or was it tripled the topping to make it go across)

5 5

I bought more cranberries than I needed for Thanksgiving dinner; so I made this cake. I agree with the other review in that the topping ingredients are the perfect foil for the tart cranberries. I will make this again, but probably not until Thanksgiving 2010 rolls around.

5 5

I made this - mostly for myself - prior to Thanksgiving because I abhor pumpkin pie. It's really good! The sweet topping balances out the taste of the tart cranberries and the whole thing is not overly sweet, like I thought it might be. Thanks!