Fresh Berry Upside-Down Cake

It’s starting to be fresh berry season down here in the Southern states, and I have more strawberries than I know what to do with. I made this quick and easy strawberry cake for an impromptu get together the other day, and there wasn’t a crumb left. Substitute any kind of crushed berries for strawberries if you don’t have them.

Fresh Berry Upside-Down Cake

Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 12

Fresh strawberries (or other crushed berries) and mini-marshmallows create a delicious topping for light, yellow cake.

Ingredients:

2 cups chopped or crushed fresh strawberries, or variety of mixed crushed berries
1 pkg strawberry or raspberry flavored Jello gelatin (6 ounce)
3 cups mini marshmallows
1 box yellow cake mix (18 ounce), batter prepared as directed on box

Instructions:

Preheat oven to 350 degrees F (175 degrees C)

Spread crushed strawberries, or a variety of mixed berries to your taste, on the bottom of a 9×13 inch baking pan. Sprinkle dry gelatin mix evenly over berries, and top with mini marshmallows.

Prepare the cake mix as directed on the package, and pour batter on top of the marshmallow layer. Bake in preheated oven about 40 – 50 minutes until batter is set (toothpick inserted into center comes out clean). Let cool in pan for 15 minutes. To serve, run a knife around the pan to loosen the sides, and flip cake a serving tray. Store in refrigerator for up to one week.

*Variation: use crushed pineapple instead of berries and add a layer of crushed pecans on top of marshmallows.

* Variation:  Use chocolate cake mix with crushed raspberries and chocolate sauce for a rich elegant twist.