Tuesday, April 27, 2010

Fresh Strawberry Upside Down Cake

I have yet to try this recipe, but my mom made it and says it is absolutely scrumptious!  I look forward to buying some strawberries and giving this recipe a try in the very near future.  If you make it, please take a picture and e-mail it to me so I can show everyone just how delicious this cake is!

Cook Time:  45 minutes
Yields:  18 servings (this is a guesstimate)


2 cups crushed fresh strawberries (slice most and crush some)
1 (6 ounce) package strawberry flavored gelatin mix
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package - yellow butter cake mix works well

  1. Preheat oven to 350 degrees
  2. Spread sliced and crushed strawberries on bottom of a 9 x 13 inch baking pan.
  3. Evenly sprinkle strawberries with dry gelatin powder and top with mini marshmallows.
  4. Prepare the cake mix as directed on the package and pour on top of the marshmallows.  Bake in preheated oven until a toothpick inserted into 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.  Best for tray to have sides because some of the topping will run to the sides.  Store cake in the refrigerator.  When ready to serve, cut into pieces, place on serving dish and top with Cool Whip.
From Lynn's Kitchen