Graham Cracker Pumpkin Sheet Cake with Toasted Marshmallows

This recipe is inspired by a classic Thanksgiving dessert with a gooey marshmallow topping- sure to please the whole crowd!

TYPE DESSERT
SERVES 6
DIFFICULTY EASY
PREP TIME 10 MIN
COOK TIME 35 MIN

Ingredients

For the Graham Cracker Crust:

  • 2 cups of graham cracker crumbs
  • ⅓ cup of white sugar
  • 8 tablespoons of unsalted butter, melted

For the Pumpkin Cake:

  • Pumpkin Batter
  • ½ cup of chopped walnuts
  • 20 large marshmallows, cut in half

Directions

  1. Preheat your oven to 375°F.
  2. Combine the graham cracker crumbs and sugar in a large mixing bowl.
  3. Add in the melted butter and use your fingers to combine the butter with the crumble mixture until completely combined.
  4. Grease the bottom of an All-Clad Pro-Release Square Baking Pan with 1 tablespoon of unsalted butter. Add the graham cracker crust mixture and lightly press into the pan.
  5. Using the base pumpkin batter, fold the chopped walnuts into the batter and pour on top of the crust.
  6. Bake in the oven for 25-35 minutes or until fork clean. Remove from the oven and let cool.
  7. Once the cake has cooled, line the cake with the marshmallow halves as uniformly as possible. Turn the oven to broil and place on the upper rack in the oven for 1 to 2 minutes.
  8. Remove from the oven, Let cool slightly and enjoy.

Pro Tip:

Be sure to keep an eye on the cake while in the broiler. The marshmallows will turn golden brown in the broiler quite quickly and you do not want to burn them.

RECIPE BY

Chef Name

Chef Bio

To learn more about this chef, please visit their website at name of link

Connect with them on social name of link