Strawberry Upside Down Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 (3 ounce) box wild strawberry gelatin
- 1 (18 1/4 ounce) box strawberry cake mix or (18 1/4 ounce) box white cake mix
- 1 1⁄3 cups water
- 1⁄2 cup oil
- 3 eggs
- 2 (10 ounce) boxes frozen strawberries
- 4 cups mini marshmallows
- whipped topping
directions
- Thaw berries in a bowl and do not drain.
- Spray a 13x9-inch baking pan (one you can see through) with non stick cooking spray.
- Pour marshmallows in the bottom of pan and even out.
- Sprinkle jell-o evenly over the top.
- Mix cake following package directions for the 13x9 cake.
- Pour over marshmallows evenly.
- With a slotted spoon, scoop up some fruit and let about 3/4 of the juice drip back into the bowl.
- Scatter the fruit evenly over cake till fruit is gone.
- Refrigerate leftover juice.
- Bake cake at 350 degrees for 45 to 55 minutes or till done (use tooth pick test).
- Cook cake 15 minutes.
- Invert cake onto cookie sheet that has been coated with non stick spray.
- To serve: Spoon some of the juice over each piece of cake and top with topping.
- Keep cake covered when refrigerated.
- Cooling time for cake is not included in total time.
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