Cranberry Snack Cake

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups cranberries, chopped
TOPPING:
1 1/2 cups miniature marshmallows
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, melted

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk.

Stir in cranberries. Pour into a greased 13x9x2-inch baking pan.

Sprinkle with marshmallows. Lightly press into batter. Sprinkle with brown sugar and pecans. Drizzle with butter.

Bake at 350 degrees for 35 to 40 minutes or until cake tests done.

Servings: 12
Source: Taste Of Home Magazine, Dec./Jan.1999