This oven baked 3-ingredient marshmallow Pendleton is the kind of old-fashioned potluck dessert that earns a permanent place in the family recipe box. With just a few pantry-friendly ingredients and a quick trip through the oven, it turns into a bubbly, gooey, toasted-topped treat that feels a little bit nostalgic and a whole lot comforting. It has that sweet, crowd-pleasing charm that fits right in at church suppers, backyard cookouts, and casual family get-togethers.
Serve this warm with a scoop of vanilla ice cream, or set it out on the dessert table with coffee for the grown-ups and cold milk for the kids. If you're bringing it to a cookout or block party, it pairs especially well with simple picnic foods like burgers, grilled hot dogs, fresh fruit, and potato salad, since the soft toasted marshmallow topping makes a sweet finish to a savory meal.
Oven Baked 3-Ingredient Marshmallow Pendleton
Servings: 8
Ingredients
1 box yellow cake mix
1 can crushed pineapple in juice, undrained, about 20 ounces
4 cups mini marshmallows
Directions
1. Preheat the oven to 350°F and lightly grease an 8x8-inch or similar small glass baking dish.
2. Spread the undrained crushed pineapple evenly in the bottom of the baking dish.
3. Sprinkle the dry yellow cake mix evenly over the pineapple, covering it from edge to edge without stirring.
4. Scatter the mini marshmallows evenly across the top, making a full layer.
5. Bake for 25 to 30 minutes, until the marshmallows are puffed and golden brown and the dessert is hot and bubbly around the edges.
6. Let it rest for 10 minutes before serving so the layers can settle slightly, then scoop warm portions into bowls or onto dessert plates.
Variations & Tips
Cherry version: Swap the crushed pineapple for canned cherry pie filling for a sweeter, fruitier bake with a pretty ruby layer underneath the toasted marshmallows.
Crunchy topping tip: If your family likes a little texture, sprinkle a small handful of chopped pecans or walnuts over the marshmallows during the last 5 minutes of baking.
Make it less sweet: Use unsweetened crushed pineapple if you can find it, and serve smaller portions with whipped cream or plain Greek yogurt to balance the sweetness.
For picky eaters: Mini marshmallows tend to brown more evenly and are easier for kids to enjoy than large marshmallows, so they are the best choice for a smooth, even topping.
Baking dish note: A glass dish works especially well here because you can easily watch the fruit layer bubble around the edges and avoid overbaking the topping.