Fresh strawberry upside-down cake combines juicy berries, strawberry gelatin, marshmallows, and a fluffy yellow cake layer. Inverting the pan reveals a glossy fruit topping.
Fresh Strawberry Upside-Down Cake
A playful strawberry upside-down cake with fresh berries, strawberry gelatin, soft marshmallows, and fluffy yellow cake.
Servings 12 servings
Ingredients
- 2 cups fresh strawberries crushed
- 1 6-ounce package strawberry-flavored gelatin mix
- 3 cups miniature marshmallows
- 1 18-ounce box yellow cake mix
- Ingredients called for on the cake mix package
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking pan.
- Spread the crushed strawberries evenly over the bottom of the prepared pan.
- Sprinkle the dry strawberry gelatin evenly over the fruit, then add the miniature marshmallows in an even layer.
- Prepare the yellow cake batter according to the package directions. Pour it carefully over the marshmallows and spread it to the edges.
- Bake for 40–50 minutes, until a toothpick inserted in the cake layer comes out clean.
- Cool in the pan for 15 minutes. Run a thin knife around the edges to loosen the cake.
- Place a large serving tray over the pan and carefully invert the cake. Refrigerate leftovers.
Inverting the Cake Safely
Let the cake cool for 15 minutes, loosen every edge, and use a serving tray larger than the pan. Wear oven mitts because the pan may still be warm.