Fresh Strawberry Upside Down Cake

Fresh Strawberry Upside Down Cake

560
parealtor313 5

"I live in Florida and have access to strawberries for a few months at a time. Many of my friends and neighbors can't wait until I start preparing this cake."

Ingredients

1 h 20 m servings 290 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
  3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

560
  1. 666 Ratings

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I've made this twice and discovered two very important parts of the recipe that you can *not* overlook: 1) Use fresh strawberries or your own frozen. Commercially frozen doesn't interact as wel...

OK, first of all. OMG, this cake was SO good. I just got done making it, not only is it freakin' gorgeous as it is fresh out of the oven, it -tastes- amazing. It's moist and delicious. The jello...

Wonderful! I add about a cup extra of mini marshmallows, cut the cake in half and stack it to make a "layer" cake, then spread whipped cream around the sides. We've made this four times over t...