Gingerbread and Lemon Curd Cake

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Yields12 servings
Prep Time15 minutes
Total Time50 minutes


1 16 bag Campfire Marshmallows
2T Powder sugar
2 T Heavy Cream
1/2 t vanilla extract
2 14 oz Gingerbread cake mix (prepared per package
2 eggs
2 1/2 luke warm water
12 oz MacKay lemon curd (or store brand to equal 12 or more oz)


Preheat oven to 350F

In a double boiler, melt the marshmallow with 2T heavy cream and 2 T powdered sugar.

Stir in vanilla extract…take off of heat and let it rest over the double boiler.

Just before frosting whip a little air into with electric beaters about 3 minutes. It will stiffen it a bit…

Prepare cake mixes together per package directions.

Pour into two lined and spray 9″ round cake pans

Bake 30-35 minutes until tests done.

Cool for about 30 minutes.

Invert one side onto serving plate.

When cool, spread the entire jar of filling over the top,

Then frost with half of the marshmallow frosting

Top with the second tier, frost with the remaining marshmallow frosting.

If the cake slides, using long skewers in the cake to hold in place until

the marshmallow frosting firms up and cake sets.

Remover skewers before serving…Leftovers for Christmas morning are yummy!

Recipe and photo by: Jaye – Tequesta, FL

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