This easy 3-ingredient dessert is the kind of nostalgic, low-effort bake that earns a place in any busy cook’s rotation, especially when National Toasted Marshmallow Day comes around. Using dry angel food cake mix as the base creates a light, chewy, almost cobbler-like texture once it bakes with fruit filling and a blanket of marshmallows, giving you a gooey toasted topping and a soft cake layer underneath without any complicated mixing.
Serve this warm with vanilla ice cream, whipped cream, or a spoonful of plain Greek yogurt if you want a less sweet contrast. It also pairs nicely with fresh berries, sliced strawberries, or even a hot cup of coffee after dinner, since the toasted marshmallow topping and fruit filling make it feel a bit like a cross between a dump cake and a campfire dessert.
3-Ingredient Oven Baked Toasted Marshmallow Angel Food Dump Dessert
Servings: 8
Ingredients
1 box dry angel food cake mix powder, unprepared
1 can fruit pie filling, 21 ounces, such as cherry or blueberry
3 cups mini marshmallows
Directions
1. Preheat the oven to 350°F and lightly grease an oven-safe ceramic casserole dish.
2. Spread the fruit pie filling evenly in the bottom of the casserole dish.
3. Sprinkle the dry angel food cake mix powder evenly over the pie filling, covering it from edge to edge without stirring.
4. Scatter the mini marshmallows over the top in an even layer.
5. Bake for 30 to 35 minutes, until the marshmallows are puffed and toasted and the fruit is bubbling around the edges.
6. Let the dessert cool for 10 minutes before scooping and serving warm.
Variations & Tips
Berry version: Blueberry or mixed berry pie filling works especially well here and gives the dessert a slightly deeper, jammy flavor that pairs beautifully with the toasted marshmallows.
Cherry version: Cherry pie filling gives this dessert a classic retro feel and a bright sweet-tart flavor. If you like a stronger toasted top, place the dish under the broiler for 30 to 60 seconds at the end, watching closely.
Texture tip: Be sure not to stir the layers together. Keeping the fruit on the bottom, dry cake mix in the middle, and marshmallows on top is what creates the distinct soft, fluffy, and gooey layers.
Serving tip: This dessert is best served warm the day it is baked, when the marshmallows are still soft and stretchy and the fruit filling is bubbling slightly.