Strawberry Upside Down Cake
Strawberry Upside Down Cake is so perfect for Summer and only 4-ingredients! Starts with a fresh strawberry mixture on the bottom, topped with a white cake mix, baked and then flipped over.
Servings: 9 slices
Calories: 387kcal
Ingredients
- 1 white cake mix prepared according to box directions
- 2 cups strawberries chopped
- 1 6 oz box strawberry jello
- 3 cups mini marshmallows miniature
Instructions
- Preheat the oven to 350º.
- Prepare cake batter according to the box directions. Set aside.
- Place strawberries in a greased 9x13 baking dish.
- Evenly sprinkle dry jello mix over top of strawberries.
- Next, add marshmallows.
- Finally, pour the cake batter over top.
- Bake for 50 minutes or until a toothpick comes out clean.
- Allow cake to cool for 20 minutes. Then gently run a knife around the edges and flip the cake out onto a serving tray.
Nutrition
Serving: 9g | Calories: 387kcal | Carbohydrates: 89g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 521mg | Potassium: 87mg | Fiber: 1g | Sugar: 59g | Vitamin A: 4IU | Vitamin C: 19mg | Calcium: 132mg | Iron: 1mg