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Fresh Strawberry Upside Down Cake


"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."
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1 h 20 m servings 290 cals
Original recipe yields 12 servings


  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 627
  1. 747 Ratings

Most helpful positive review

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 wel...

Most helpful critical review

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 ot...

Most helpful
Most positive
Least positive

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 wel...

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...

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 t...

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...

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...

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...

This was so easy, about as easy as it gets, and super delicious! We liked this better than my regular strawberry shortcake recipe. I followed the directions to a 'T' and it came out perfect. ...

Took to a potluck and got lots of requests for the recipe. Easy to make, quick except for baking time, not to expensive. Will definetly make again and next time I may add a can of drained crushe...

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 ...