Description
This Strawberry Upside Down Cake is a simple yet elegant dessert made with sweet strawberries, marshmallows, strawberry gelatin, and fluffy white cake. Perfect for summer gatherings and quick treats.
Ingredients
- 2 cups fresh strawberries, chopped
- 1 package (3 oz) strawberry-flavored gelatin mix (dry)
- 2 cups mini marshmallows
- 1 box white cake mix (plus ingredients to prepare as per package instructions)
Instructions
- Preheat the oven to 350°F (175°C). Prepare the white cake mix as directed on the package and set aside.
- Grease a 9x13-inch baking dish with non-stick spray.
- Spread the chopped strawberries evenly across the bottom of the prepared dish.
- Sprinkle the dry strawberry gelatin mix 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.
- Run a knife around the edges of the cake to loosen it, then invert it onto a serving tray.
- Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.
Notes
- Allow the cake to cool before inverting to prevent breakage.
- Use thawed and drained frozen strawberries if fresh are unavailable.
- Substitute or mix in other berries for a varied flavor.
- Use sugar-free gelatin for a reduced-sugar version.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
