Description

This Strawberry Upside Down Cake is a delightful twist on the classic upside down cake, featuring a moist white cake layered over a sweet and tangy bed of strawberries, strawberry jello, and mini marshmallows. The cake is baked to golden perfection, then flipped to reveal a glossy, fruity topping that’s perfect for spring or summer gatherings.

Ingredients

Scale

Cake Batter

1 white cake mix (prepared according to box directions)

Topping

2 cups strawberries, chopped
6 ounces strawberry jello (dry mix)
3 cups miniature marshmallows

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Instructions

Preheat Oven: Preheat your oven to 350ºF to prepare for baking the cake.
Prepare Cake Batter: Follow the instructions on the white cake mix box to prepare the cake batter. Once mixed, set the batter aside.
Arrange Strawberries: Grease a 9×13 inch baking dish, then evenly spread the chopped strawberries on the bottom of the dish.
Add Jello Mix: Sprinkle the dry strawberry jello mix evenly over the layer of strawberries.
Add Marshmallows: Spread the mini marshmallows evenly on top of the jello-covered strawberries.
Pour Cake Batter: Carefully pour the prepared white cake batter over the marshmallow layer, ensuring it covers the marshmallows completely.
Bake the Cake: Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Flip: Allow the cake to cool for about 20 minutes. Run a knife gently around the edges to loosen the cake, then invert the dish onto a serving tray to reveal the strawberry upside down topping.

Notes

Use fresh, ripe strawberries for the best flavor and texture.
If you don’t have a 9×13 inch pan, a similar size baking dish will work but adjust cooking time slightly as needed.
The marshmallows create a gooey layer that adds sweetness and moisture.
Serve slightly warm or at room temperature for the best taste.
Store leftovers covered in the refrigerator for up to 3 days.