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READY IN ABOUT 1½ hrs

Fresh Strawberry Upside Down Cake

Read Reviews (493)

"I live in Florida and have access to strawberries for a few months at a time. Many of my friends and neighbors can't wait until I start preparing this cake." — parealtor313

Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

2 cups crushed fresh strawberries
1 (6 ounce) package strawberry flavored Jell-O® mix

3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package

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Directions

Preheat an oven to 350 degrees F (175 degrees C).
Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

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PREP 15 mins
COOK 50 mins
READY IN 1 hr 20 mins

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I've made this twice and discovered two very important parts of the recipe that you can *not* overlook: 1) Use fresh strawberries or your own frozen. Commercially frozen doesn't interact as well with the Jello for some reason. 2) MASH the strawberries. The juice has to be released or there's nothing to break down the gelatin and you get a very unpleasant texture on the top of your cake. If your strawberries aren't very juicy, sprinkle a little sugar on them before mashing and let them set for an hour or so - the juice will come out. The cake by itself is pretty, but it does need whipped cream or ice cream (heat the cake up slightly) to finish it off for eating.

—DJRM77

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Most Helpful Critical Review

Aug 15, 2011

I was alittle disappointed in this cake...not enough strawberries, but perhaps I should have measured the strawberries after I crushed them not before? Perhaps I will try again with more (or other fruit) and maybe even try a chocolate cake mix. I was interested to see another similar recipe on this site with same ingredients but reversed directions (marshmallows on bottom of pan, cake mix in the middle and strawberries on top...and the cake reverses itself in the oven!) Might try that too!

—Clare

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585 Ratings

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Mar 12, 2009

OK, first of all. OMG, this cake was SO good. I just got done making it, not only is it freakin' gorgeous as it is fresh out of the oven, it -tastes- amazing. It's moist and delicious. The jello trickling throughout the cake was awesome. I'm totally in love with this recipe. It's incredibly simple too! I made a few changes ONLY and only because I really wanted to try this and didn't have exactly what you called for. I replaced your strawberries with frozen (thawed) strawberry slices I had on hand. I also didn't have strawberry jello, I used what I did have; Raspberry. I love how this cake has marshmallows in it. I wasn't sure how that was going to turn out but as it is, it adds crunch when you're not expecting it. Sooooo yummy. This cake was again, super easy to make and loads of fun. Each step from placing the strawberries to pouring the cake batter was neat. I smiled the whole time in excitement to try this cake. I just had the first piece and I give you 5 stars. :) Thank you for sharing this with the world.

—Kimberly

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Jul 08, 2009

Wonderful! I add about a cup extra of mini marshmallows, cut the cake in half and stack it to make a "layer" cake, then spread whipped cream around the sides. We've made this four times over the past month, and people have raved about it every time.

—KndlPWendl

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Mar 24, 2009

This cake is awesome!!! I've made it twice now. The first time I made it it was for my boyfriends Mom's birthday!!! Talk about pressure!!! I made backup cupcakes in case the cake didn't turn out well. NO ONE TOUCHED THE CUPCAKES! Everyone LOVED this cake! I made it exactly as directed and it was awesome. I used a non stick baking pan and made sure to let it cool for twenty minutes before turning over on to a serving dish. I served slightly warm with French Vanilla ice cream and today my boyfriend and his sister requested it for dessert and once again it was great! Thank You for the great and easy recipe!

—Minxx

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Mar 31, 2009

Super delicious! I was surprised at how the marshmallows combine with the cake mix and you cant really tell they are in the ingredients once its cooked. I expected this to be overly sweet but it wasnt! I used fresh strawberries that I sliced into thin strips. Next time I will add more strawberries though, not enough for my tastes.

—Aurah

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Apr 06, 2009

This cake turned out BEAUTIFULLY. This was my first attempt at an upside down cake and I am so pleased with the result. I made a chocolate ganache and dipped the extra strawberries in it for the side. Then I drizzled a thin amount of the ganache lightly over the cake. Thank you for the recipe; my family and I love it. I will be sure to make it again!

—Ahiru

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May 21, 2009

I made this cake for "my Mother's Day" dessert and it was wonderful! Since it was for a special occasion and the first time I tried the recipe, I did not try to turn it out of the pan. Nervous it wouldn't come out right. lol Just chilled it and cut it and we topped it with aerosol can whipping cream. YUMMY! Will be making this cake many more times for special meals, since this family does not need the calories or sugar. Thanks so much for the great recipe!

—TXMEME2MANY

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Nutrition

Calories
290 kcal
15%

Carbohydrates
58.3 g
19%

Cholesterol
< 1 mg
< 1%

Fiber
1 g
4%

Protein
3.1 g
6%

Sodium
331 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fresh Strawberry Upside Down Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 290
Calories from Fat: 45

% Daily Value *
Total Fat 5g 8 %
Saturated Fat 0.7g 4 %
Cholesterol < 1mg < 1 %
Sodium 331mg 13 %
** Potassium 78mg 2 %
Total Carbohydrates 58.3g 19 %
** Dietary Fiber 1g 4 %
Protein 3.1g 6 %
** Sugars 26.9g
Vitamin A < 1 %
Vitamin C 27 %
Calcium 8 %
Iron 8 %
** Thiamin 9 %
** Niacin 10 %
** Vitamin B6 3 %
** Magnesium 3 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.