Rather than saving your marshmallows to make traditional S'mores, this festive fall marshmallow cake recipe by Handmade Charlotte offers an unconventional use for the white candies in a spiced pumpkin bundt torte. This is a great dessert to serve up during the holiday season in place of a conventional pie.
The cake begins with a pumpkin spiced batter infused with all the customary aromatic spices such as ginger, cardamom, nutmeg, vanilla along with pumpkin puree. To top it off, a handful of mini marshmallows are thrown into the batter to give a light and sweet surprise in each bite. The cake is finished with a whipped meringue frosting to complement the marshmallow centre and colorful edible pearls in red, orange and golden hues.