Saturday, April 1, 2017

Fluffernutter Cake Roll from Sherry Harris!

A very warm welcome to Sherry Harris. Sherry writes the Sarah Winston Garage Sale Mysteries. What a fun theme! We'll all be thinking mystery when we stop by a garage sale now.

Don't miss her book giveaway at the bottom!

Heeeeeere's Sherry!

Fluffernutter Cake Roll

Thank you so much for having me today! Sarah Winston isn’t much of a cook. Her go to meal when she’s at home is a fluffernutter sandwich, the official sandwich of Massachusetts. A fluffernutter is made using white bread, Marshmallow Fluff, and peanut butter. The sandwich is served at school lunch programs across the state. A state senator once suggested it wasn’t healthy and shouldn’t be served which created an uproar.

I pondered how to create a delicious dessert based on the fluffernutter sandwich. I came up with a cake roll. The sponge cake takes the place of white bread. I based the fluffernutter filling on a fluffernutter icing recipe from the Marshmallow Fluff website.


3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
¾ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
powdered sugar

Pre-heat oven to 375. Line a 15x10x1 inch pan with waxed paper or aluminum foil. Grease liner well. Beat eggs on high speed for five minutes. Gradually add sugar. Change to low speed and add vanilla and water. Gradually add flour, baking powder, and salt. Beat until just smooth. Pour into pan and spread until evenly distributed.

Bake 15 minutes or until a toothpick stuck in the middle comes out clean. Loosen from sides, turn onto a dishtowel sprinkled with lots of powdered sugar. Gently remove wax paper or aluminum foil. Immediately roll cake in the towel from the narrow end. Leave until completely cool – 45 minutes to an hour. Unroll cake and spread fluffernutter filling across the cake. Roll the cake back up (sans dishtowel) and sprinkle with additional powdered sugar.

Fluffernutter Filling

2 cups Marshmallow Fluff (not marshmallow crème)
½ cup peanut butter
1/3 cup butter softened
½ teaspoon vanilla
¼ teaspoon salt
½ cup powdered sugar
2T milk or half and half

Mix the Fluff, peanut butter, and butter on low speed until well blended. Alternate adding milk and powdered sugar. Add vanilla and salt beat until smooth. Spread over cake. Notes: for a less sweet filling don’t add the powdered sugar, vanilla, milk, and salt. You can adjust the peanut butter from ¼ to ¾ cups depending how strong a peanut butter flavor you want. You don’t need to use all the filling. 

Sherry Harris started bargain hunting in second grade at her best friend’s yard sale. She honed her bartering skills as she moved around the country while her husband served in the Air Force. Sherry uses her love of garage sales, her life as a military spouse, and her time living in Massachusetts as inspiration for the Sarah Winston Garage Sale series.

Sherry is giving away a copy of A GOOD DAY TO BUY to one lucky winner! To enter, leave a comment with your email address so she can contact you if you win. Good luck!


  1. Welcome, Sherry! Thank you for sharing this delicious cake recipe and for hosting the book giveaway.

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