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    Strawberry Flip Flop Cake

    Source of Recipe


    List of Ingredients

    Strawberry Flip Flop Cake

    10 ounces miniature marshmallows
    1 box yellow cake mix
    3 ounce box strawberry gelatin
    16 ounce package frozen strawberries
    2/3 cup water


    Spray a 10x13 inch baking pan to prevent sticking.
    Spread marshmallows evenly over the bottom.
    Mix cake as directed on the box and pour batter over the marshmallows.
    Sprinkle the dry gelatin powder over the cake batter.
    Let strawberries thaw slightly, but do not drain.
    Spoon here-and-there over the gelatin.
    With a spoon, drizzle water evenly over the strawberries.
    Do not stir.
    Carefully place the pan on the center rack in a 350 oven.
    Bake 55 to 60 minutes, or until it tests done with a toothpick in the center and the top is golden brown.
    Cool in the pan at least 30 minutes before serving.
    Store any leftovers in the refrigerator.




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