Strawberry Upside Down Cake
Recipe: #2248
November 08, 2011
Categories: Strawberry, Baby Shower, Birthday, Brunch, Cinco de Mayo, Easter, Fathers Day, July 4th, Kwanzaa, Labor Day, Mothers Day, Picnic St Patricks Day, Wedding, Oven Bake, more
"This is so good during the good ol' summer days. So refreshing. You can use other berries too! Just match to Jello or mix and match. Top with whipped cream and oh yum. Tastes like strawberry shortcake! Cooling time for cake is not included in total time. "
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (206.4 g)
- Calories 433.7
- Total Fat - 19.9 g
- Saturated Fat - 4.5 g
- Cholesterol - 52 mg
- Sodium - 795.4 mg
- Total Carbohydrate - 53.9 g
- Dietary Fiber - 3.4 g
- Sugars - 25.6 g
- Protein - 10.2 g
- Calcium - 69.4 mg
- Iron - 3.8 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Thaw berries in a bowl and do not drain.
Step 2
Spray a 13x9-inch baking pan (one you can see through) with non stick cooking spray.
Step 3
Pour marshmallows in the bottom of pan and even out.
Step 4
Sprinkle jell-o evenly over the top.
Step 5
Mix cake following package directions for the 13x9 cake.
Step 6
Pour over marshmallows evenly.
Step 7
With a slotted spoon, scoop up some fruit and let about 3/4 of the juice drip back into the bowl.
Step 8
Scatter the fruit evenly over cake till fruit is gone.
Step 9
Refrigerate leftover juice.
Step 10
Bake cake at 350 degrees for 45 to 55 minutes or till done (use tooth pick test).
Step 11
Cook cake 15 minutes.
Step 12
Invert cake onto cookie sheet that has been coated with non stick spray.
Step 13
To serve: Spoon some of the juice over each piece of cake and top with topping.
Step 14
Keep cake covered when refrigerated.
Tips
No special items needed.
3 Reviews
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