Strawberry Upside Down Cake – a delicious recipe with strawberry gelatin, strawberry cake, water, oil, eggs, frozen strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Thaw berries in a bowl and do not drain.
2
Spray a 13x9-inch baking pan (one you can see through) with non stick cooking spray.
3
Pour marshmallows in the bottom of pan and even out.
4
Sprinkle jell-o evenly over the top.
5
Mix cake following package directions for the 13x9 cake.
6
Pour over marshmallows evenly.
7
With a slotted spoon, scoop up some fruit and let about 3/4 of the juice drip back into the bowl.
8
Scatter the fruit evenly over cake till fruit is gone.
9
Refrigerate leftover juice.
10
Bake cake at 350 degrees for 45 to 55 minutes or till done (use tooth pick test).
11
Cook cake 15 minutes.
12
Invert cake onto cookie sheet that has been coated with non stick spray.
13
To serve: Spoon some of the juice over each piece of cake and top with topping.
14
Keep cake covered when refrigerated.
15
Cooling time for cake is not included in total time.
404
kcal
Calories
38
g
Fat
9
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (3 ounce) box wild strawberry gelatin, 1 (18 1/4 ounce) box strawberry cake mix or 1 (18 1/4 ounce) box white cake mix, 1 ⅓ cups water, ½ cup oil, and more.
Yes, Strawberry Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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