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)
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.
Notes
- Use thawed and well-drained frozen strawberries if fresh are not available.
- Experiment with different gelatin or cake mix flavors for variety.
- Let the cake cool before inverting to prevent breaking.
- Store in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
