Name: Picnic Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 24 large marshmallows; 1 1/2 cups all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/2 cup margarine, softened; 1 1/2 cups white sugar; 2 eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup mashed very ripe banana; 1 cup chopped nuts (optional)

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I like making this Picnic Cake when I want something simple, nostalgic, and full of comforting banana flavor. It’s a soft, moist cake with a surprising marshmallow topping that forms as it bakes, giving it a unique texture and sweetness.

Why You’ll Love This Recipe

I love how easy this cake is to prepare with basic ingredients I usually already have. The combination of ripe bananas and marshmallows creates a rich, gooey topping that makes every bite special. I also appreciate that it’s perfect for sharing at gatherings, picnics, or casual family desserts. Picnic Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

24 large marshmallows
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup margarine, softened
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup chopped nuts (optional)
1 cup mashed very ripe banana

Directions

I start by preheating the oven to 350°F (175°C) and greasing and flouring a 9×13-inch pan. Then I arrange the marshmallows in a single, even layer across the bottom of the pan.

In a bowl, I sift together the flour, salt, baking soda, and baking powder, then set it aside.

In another large bowl, I cream together the margarine and sugar until the mixture becomes light and fluffy. I beat in the eggs one at a time, then mix in the vanilla extract.

Next, I stir in the dry ingredients alternately with the buttermilk, mixing gently until just combined. I fold in the chopped nuts and mashed bananas.

I pour the batter evenly over the marshmallows, making sure they are fully covered and that the batter spreads to all corners of the pan.

I bake the cake on the center rack for about 45 minutes. As it bakes, the marshmallows rise to the top and create a soft, gooey topping. I let the cake cool before serving.

Servings and timing

I get about 12 servings from this recipe.
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes

Variations

I sometimes swap the nuts for chocolate chips when I want a sweeter twist. I also like adding a pinch of cinnamon for extra warmth. When I feel creative, I drizzle caramel sauce over the cooled cake for a richer dessert.

storage/reheating

I store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. When I want to enjoy it warm, I reheat individual slices in the microwave for a few seconds to soften the marshmallow topping. Picnic Cake

FAQs

Can I use butter instead of margarine?

Yes, I often substitute butter, and it gives the cake a richer flavor.

Do the marshmallows burn during baking?

No, I find they melt and rise to form a soft topping rather than burning.

Can I skip the nuts?

Yes, I leave them out sometimes, and the cake still turns out delicious.

How ripe should the bananas be?

I use very ripe bananas with brown spots, since they add more sweetness and flavor.

Why does the cake look slightly underbaked?

I notice this happens because of the melted marshmallow layer on top, but the cake underneath is fully baked.

Conclusion

I find this Picnic Cake to be a wonderfully easy and comforting dessert that always brings a bit of nostalgia. The banana flavor combined with the gooey marshmallow topping makes it a unique treat that I enjoy sharing with others