"Using white cake mix and a few ingredients, you will make a delicious cake that leaves your family begging for more. As the cake bakes, the strawberry mixture goes to the bottom, and the marshmallows rise to the top making a delicious crust!" — Sheila Greer
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1 (18.25 ounce) package
white cake mix
1 (6 ounce) package
orange flavored Jell-O® mix
2 (10 ounce) packages
frozen strawberries, thawed
1 (10.5 ounce) package
With some slight alterations, this recipe is delicious and SO easy to make. I put a layer of mini marshmallows (1 package), poured on yellow cake mix, arranged sliced fresh strawberries (1 lb), then poured on strawberry jello, baked for 1/2 hour, chilled it for a few hours, served it with whipped cream, and it came out -perfect-. I don't think it serves "24 people". A party of 6 gobbled it up real quick. Will definitely make again :)
I like the easy concept, but this recipe is not good. I think it would be much better using fresh strawberries as the frozen added way too much moisture to the cake. It was one wet mess the next morning. The cake was also sickly sweet, some people may like that, but no one in my family did. I liked how the marshmallows on the bottom of the pan floated to the top to create a crust. It's inspired me to try a rocky road cake using a store bought chocolate cake mix.
I really did not like this recipe. I feel that very pertinent informations are missing. For instance....what package instruction are we to follow for baking?? Should we wait until the cake is completely cooled before flipping it? How does the finished cake look like? I just hope that this cake came out so horrible because of me....
I followed the previous reviewer's modifications to make this cake. I put mini marshmallows on the bottom of the pan, then poured the yellow cake batter over it. Then I arranged sliced fresh strawberries on top of that, and poured strawberry gelatin powder on it. After 30 minutes in 350 oven, however, the cake was still liquid at the center. So I baked it longer, checking every 5 minutes. The cake was done after about 45 minutes of total baking time. The marshmallow crust was browned, but thankfully not burned and it tasted fine. The cake was delicious! It was also easy and fun to make. Note: next time I will try using just 3 oz of gelatin powder instead of 6 oz.
This was an excellent cake! I made it for a friend who doesn't like chocolate for her birthday, and it was a big hit! I'm still amazed at how the strawberries got to be on the bottom while the cake still stayed white.
I thought it was important to share how easily adaptable this recipe is. I thought this recipe sounded really good, but wasn't sure if I had the exact items on hand. I didn't, but here's how I made the cake - it's kind of funny. I didn't have frozen strawberries, but instead used a combo bag of raspberries, blueberries and strawberries. I only had raspberry jello and yellow cake instead of white box cake. I didn't have mini marshmallows, but cut-up larger ones to cover the bottom of the pan. The cake was delicious! How do those marshmallows get to the top of the cake? Don't be afraid to make this one with a few changes. Experiment a little, you may just discover something amazing. I will definately be making this one again. Maybe next time I will try using the ingredients listed in the recipe.
I made this cake to bring to my book club meeting. It was a big hit. It looked beautiful. I followed the directions exactly and it was very easy. I will definitely make this cake again.
I think there needs to be more specifics on the strawberries and how wet they are. My cake was still liquid in the middle after the 25 minute cooking time. Added 10 minutes twice and finally hoped it was done. Does it need to refrigerate to set the jello on the bottom? The marshmellow crust got too is hard to cut through neatly.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Upside Down Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 21
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