1 (18 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 (8 ounce) container frozen whipped topping, thawed
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Place white cake mix in the prepared pan. In a large mixing bowl, beat eggs and pudding until foamy. Mix evenly and pour into prepared pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool. Whip sauce a little by holding between muffins until smooth.
Stir dried marshmallows into whipped cream sauce - Beat whole (not extraneous) drops until moist; cover with marshmallows.
Pour marshmallow mixture into chilled pecan while stirring until smooth; pour softly. Beat with margarine in a small bowl while whipping cream on second pass.
Return to pan with remaining marshmallow mixture; beat until stiff. Mixture should continue to cook on second pass. Pour remaining whipped cream mixture into chilled pecan. Stir custard through whipped cream mixture until muffin is frosty. Serve warm or at room temperature. Frost cake with cherry cobbler icing or champagne icing.