Strawberry Upside Down Cake

Strawberry Upside Down Cake is an exquisite dessert that captures the essence of summer with its vibrant flavors and simplicity. This delightful treat requires only four ingredients and minimal preparation time, making it a perfect go-to recipe for any gathering or a casual family dessert. The magic happens as a fresh strawberry mixture forms the base, topped with a white cake mix. After baking, the cake is inverted to reveal a beautifully caramelized strawberry topping. Let’s dive into this easy and delicious recipe!
Servings: 9 slices
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients :

1 white cake mix, prepared according to box directions
2 cups fresh strawberries, chopped
1 (6 oz) box strawberry jello
3 cups mini marshmallows

Instructions :

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to ensure easy release of the cake after baking.
Prepare Cake Batter: Follow the instructions on the cake mix box to prepare the batter. Once mixed, set the batter aside while you prepare the strawberry base.
Layer the Strawberries: Spread the chopped strawberries evenly across the bottom of the greased baking dish. The fresh strawberries will create a juicy, flavorful base for the cake.
Add the Jello Mix: Sprinkle the dry strawberry jello mix evenly over the strawberries. The jello mix will dissolve into the strawberries as the cake bakes, adding a sweet, tangy flavor.
Layer the Marshmallows: Scatter the mini marshmallows over the jello and strawberries. The marshmallows will melt and mix with the strawberries and jello, creating a gooey, delightful topping.
Pour the Cake Batter: Carefully pour the prepared cake batter over the top of the marshmallow-strawberry mixture, spreading it evenly with a spatula if needed.
Bake: Place the dish in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and firm to the touch.
Cool and Flip: Allow the cake to cool in the pan for 20 minutes. Run a knife around the edges of the pan to loosen the cake, then place a serving tray or large plate over the top of the baking dish. Carefully invert the dish to flip the cake out onto the tray. The strawberry layer should now be on top, creating a beautiful presentation.
Serve: Cut into slices and serve warm or at room temperature. This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Information (per slice)

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