Strawberry Upside-Down Cake
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 12
Yields: 1 cake
Ingredients
- 1⁄2 cup butter
- 3⁄4 cup light brown sugar, measured by packing it into the measuring cup
- 12 large strawberries, hulled and cut in half
- 2 tablespoons sugar
- 1 (18 ounce) box butter recipe cake mix
- 1 1⁄4 cups milk
- 1⁄2 cup oil
- 3 eggs
- chocolate syrup or strawberry syrup
Directions
- Preheat the oven to 350 degrees.
- Place butter in a 9-by-13 inch glass cake pan and put it in the oven until the butter is melted.
- Sprinkle the brown sugar over the melted butter.
- Place the cut strawberries in a bowl and sprinkle them with the 2 tablespoons of sugar.
- Stir gently until a juice is produced.
- Place the strawberries (cut side up) in the pan over the brown sugar (Berries should not overlap).
- Reserve the juice.
- Place the dry cake mix in a large bowl.
- Use a whisk to break up any clumps.
- Make a well in the center of the mix.
- Pour the milk into the well and blend the batter together.
- Add the oil to the cake mix and blend well.
- Add the eggs, one at a time, blending after each addition.
- Add the reserved strawberry juice.
- Pour the batter over the strawberries in the pan.
- Bake at 350 degrees for 40-45 minutes or until the center of the cake feels firm when lightly touched.
- Cool the cake on a wire rack for 5 minutes.
- Place tray over the cake and carefully invert the cake and tray together so that the cake comes out of the pan with the strawberries on top.
- Drizzle the cooled cake with syrup (optional).
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off