Description
This fresh strawberry upside-down cake is a joyful and nostalgic dessert that brings summer to your plate. Made with crushed strawberries, strawberry gelatin, melted marshmallows, and a simple yellow cake mix, it’s easy, gooey, fruity, and fun. Perfect for beginners, BBQs, or anytime you want a refreshing sweet treat with minimal effort.
Ingredients
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2 cups (475 g) crushed fresh strawberries
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1 package (6 oz or 170 g) strawberry-flavored gelatin
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3 cups (300 g) miniature marshmallows
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1 package (15.25 oz or 432 g) yellow cake mix
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1 cup (240 ml) water
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3 large eggs
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1/3 cup (80 ml) vegetable oil
Instructions
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish. Spread crushed strawberries evenly across the bottom.
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Sprinkle the strawberry gelatin over the strawberries. Top with marshmallows.
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In a bowl, beat cake mix, water, eggs, and oil on low to combine, then on medium for 2 minutes until smooth.
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Pour batter gently over the marshmallow layer.
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Bake for 40–50 minutes, or until a toothpick comes out clean.
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Cool for 15 minutes, then loosen the edges and invert onto a serving plate.
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Chill in the refrigerator before slicing and serving.
Notes
Don’t worry if marshmallows bubble through the surface—it adds texture and flavor.
Garnish with fresh strawberries after flipping for extra color.
For a lighter version, use a reduced-sugar mix or substitute oil with applesauce.
Store leftovers in the fridge for up to 4 days. Avoid freezing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American