I love how this Strawberry Upside Down Cake is a delightful twist on the classic dessert. With just four simple ingredients, I can create a vibrant and flavorful treat that's perfect for summer gatherings or a sweet indulgence any time of the year. The combination of juicy strawberries, sweet strawberry gelatin, fluffy marshmallows, and moist white cake makes this dessert both easy to prepare and irresistibly delicious.

Why I Love This Recipe

Simplicity at Its Best: I appreciate that this recipe requires only four ingredients, making it quick and hassle-free to prepare.
Versatile and Adaptable: I can use fresh or frozen strawberries, and even swap out the cake mix flavor to suit my preferences.
Perfect for Any Occasion: Whether it's a casual family dinner or a festive celebration, this cake always impresses.
Delightful Flavor Combination: The layers of strawberries, gelatin, and marshmallows create a unique and delicious topping that complements the cake perfectly.
Make-Ahead Friendly: I can prepare this cake in advance, and it stores well, making it convenient for busy schedules.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups chopped fresh strawberries
1 (3 oz) package strawberry gelatin (dry)
3 cups mini marshmallows
1 box white cake mix (plus ingredients required to prepare the batter as per package instructions)

Directions

Preheat the oven to 350°F (175°C). Prepare the white cake mix batter according to the package instructions and set it aside.
Grease a 9x13-inch baking dish with cooking spray. Evenly spread the chopped strawberries across the bottom of the dish.
Sprinkle the dry strawberry gelatin evenly over the strawberries.
Distribute the mini marshmallows evenly over the gelatin layer.
Pour the prepared cake batter over the marshmallows, spreading it evenly.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 20 minutes. Then, run a knife around the edges to loosen it.
Carefully invert the cake onto a serving tray. Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.

Servings and Timing

Servings: 9 slices
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

Fruit Substitutions: I sometimes use raspberries, blueberries, or a mix of berries instead of strawberries for a different flavor profile.
Cake Mix Options: I've tried using yellow or strawberry cake mix instead of white, which adds a unique twist to the cake's flavor.
Gelatin Flavors: Swapping the strawberry gelatin for raspberry or cherry gelatin offers a fun variation in taste.
Marshmallow Alternatives: For a different texture, I occasionally use marshmallow fluff instead of mini marshmallows.

Storage/Reheating

Storage: I store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days.
Freezing: To freeze, I wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: I reheat slices in the microwave for about 15-20 seconds to enjoy them warm.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, I can use frozen strawberries. I make sure to thaw and drain them well before using to prevent excess moisture in the cake.

Do I need to prepare the gelatin before adding it?

No, I sprinkle the dry gelatin powder directly over the strawberries. It dissolves during baking, adding flavor and helping to create the topping.

Can I make this cake in advance?

Absolutely. I often bake the cake a day ahead and store it covered at room temperature or in the refrigerator until ready to serve.

What can I use instead of mini marshmallows?

If I don't have mini marshmallows, I use regular-sized marshmallows cut into smaller pieces or marshmallow fluff spread evenly over the gelatin layer.

How do I prevent the cake from sticking when flipping it?

I ensure the cake cools for about 20 minutes after baking. Then, I run a knife around the edges to loosen it and invert it onto a serving tray. If it seems stuck, I gently tap the bottom of the pan to release the cake.

Conclusion

This Strawberry Upside Down Cake has become one of my go-to desserts for its simplicity and delightful taste. The combination of sweet strawberries, flavorful gelatin, gooey marshmallows, and moist cake creates a dessert that's both visually appealing and delicious. Whether I'm hosting a gathering or simply craving something sweet, this cake never disappoints.

Strawberry Upside Down Cake

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Author: Sue
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 9 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Strawberry Upside Down Cake is a vibrant and easy dessert made with strawberries, strawberry gelatin, marshmallows, and white cake mix. Perfect for summer gatherings or anytime indulgence.

Ingredients

2 cups chopped fresh strawberries
1 (3 oz) package strawberry gelatin (dry)
3 cups mini marshmallows
1 box white cake mix (plus ingredients required to prepare the batter as per package instructions)

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Instructions

Preheat the oven to 350°F (175°C). Prepare the white cake mix batter according to the package instructions and set it aside.
Grease a 9x13-inch baking dish with cooking spray. Evenly spread the chopped strawberries across the bottom of the dish.
Sprinkle the dry strawberry gelatin evenly over the strawberries.
Distribute the mini marshmallows evenly over the gelatin layer.
Pour the prepared cake batter over the marshmallows, spreading it evenly.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 20 minutes. Then, run a knife around the edges to loosen it.
Carefully invert the cake onto a serving tray. Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.