Strawberry Upside Down Cake
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Need a quick and easy dessert that’s bursting with flavor? This easy Strawberry Upside Down Cake only requires a boxed strawberry cake mix plus a few more ingredients. The result is a light, fluffy cake that’s bursting with strawberry flavor that’s impressive, yet easy. Top it with a dollop of whipped cream!
I just totally fell in love with this Strawberry Upside Down Cake again! I forgot how easy it is, how delicious it is and how impressive it is when served to your family and friends!
It comes together so quickly and looks so impressive. You start with a strawberry cake mix and add in a few secret ingredients like marshmallows, strawberry jell-o and fresh strawberries and it turns into this fabulous upside down strawberry cake perfect to impress someone with!
Ingredients Needed to Make Strawberry Upside Down Cake!
- Fresh strawberries
- Strawberry Jell-O
- Miniature marshmallows
- Strawberry cake mix + ingredients to prepare cake mix
- Cool Whip
Steps to Make!
- Prepare Cake Pan – Grease 9” x 13” cake pan. Crush strawberries and spread over the bottom of pan. Sprinkle Jell-O mixture over strawberries. Then evenly spread out marshmallows on top.
- Make Cake – Prepare the strawberry cake mix according to package directions. Pour mixture over the marshmallows.
- Bake – In a preheated oven at 350 degrees bake the cake for 40-50 minutes or until it tests down. Let sit for 15 minutes, then run a knife around the outside of the cake. Flip it onto a serving tray.
- Serve – If not serving immediately make sure to refrigerate until serving. Top with Cool Whip or whipped cream before you serve!
Tools Needed!
Expert Tips!
- DO NOT prepare the Jell-O, just sprinkle the powder.
- The cake tests done with it’s starting to pull away from the edges of the pan. You can also insert a toothpick in the middle of the cake and if it comes out clean it’s done. Another quick test is to gently press your finger against the cake in the middle and if it pops back up after pressing into it lightly it’s done.
- If you let it cool to much or refrigerate it before flipping it just warm the bottom of the pan over the stove and it will release.
- Don’t want to flip it? Just serve it as is! It’s still delicious!
- Can’t find strawberry cake mix? Just use white or yellow and it’s still delicious!
Who’s excited to try this Strawberry Upside Down Cake Recipe?
Who are you going to share it with?
A few of my other favorite easy cake recipes are Strawberry Vanilla Poke Cake, Easy Strawberry Cake, and Oreo Poke Cake! You can also make an amazing Berry Cobbler with cake mix! Be sure to try Easy Strawberry Napoleon that includes layers of puff pastry with French Vanilla Pudding and Strawberries! Rhubarb Dump Cake has a homemade rhubarb filling topped with a crunchy sweet topping. We have easy strawberry recipes using fresh berries, jam and more so you can enjoy these all year long.
WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:
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Try it and love it? Rate it, please!!! Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Upside Down Strawberry Cake
Ingredients
- 2 c. fresh strawberries
- 2 boxes strawberry Jell-O 3 oz each
- 3 c. miniature marshmallows
- 15.25 oz. strawberry cake mix + ingredients to prepare cake mix
- Cool Whip or Homemade Whipped Cream
Instructions
- Take your two cups of strawberries and crush them with a fork. Pour into a greased 9×13 in cake pan. Sprinkle strawberry Jell-O over the top of the strawberries. Then sprinkle the marshmallows over the Jell-O.
- Prepare cake mix according to package directions. Pour over the marshmallows.
- Bake at 350 degrees for 40-50 minutes or until cake tests done. Let sit for about 15 minutes and then run a knife around the outside of the cake. Flip onto a serving tray. Refrigerate.
- Serve with Cool Whip. Store leftovers in refrigerator.
Tips
- Some cake mixes are 15.25 oz. If that’s all you can find it will work fine, just prepare it according to the directions on the package!
- DO NOT prepare the Jell-O, just sprinkle the powder.
- The cake tests done with it’s starting to pull away from the edges of the pan. You can also insert a toothpick in the middle of the cake and if it comes out clean it’s done. Another quick test is to gently press your finger against the cake in the middle and if it pops back up after pressing into it lightly it’s done.
- If you let it cool to much or refrigerate it before flipping it just warm the bottom of the pan over the stove and it will release.
- Don’t want to flip it? Just serve it as is! It’s still delicious!
- Can’t find strawberry cake mix? Just use white or yellow and it’s still delicious!
C. Jensen says
This sounds great BUT will it really flip right out in perfect shape onto my platter? I feel, my luck it will just fall apart ?
Julie Evink says
Mine always flips out fine!
Kat says
Is this something that has to be refrigerated? Or can I leave it out in the table? I don’t want to make anyone sick ?
Julie Evink says
It keeps better in the refrigerator as the jello gets mushy if you don’t store it in the fridge!
Oma says
I made this cake for Mother’s Day. Everyone loved it especially my grandkids. My grandson, who’s 5 years old, wanted to know how you make cake. Then he said, “Special Grandmas make cake.” Melt my heart! When they got ready to leave, I asked if anyone wanted to take any food home. My 8 year old granddaughter didn’t wait for anyone to answer before she said, “cake”!! I told her I wanted to cut a couple pieces for Papa and Oma. She said, NO! there won’t be enough left for me.” She grabbed the cake, and said, ” Don’t anyone touch this, it’s all mine.” Sounds like I’ll be making this cake again soon. So GOOD!
Julie Evink says
This is AWESOME! Makes my heart happy!
Jared Chandler says
It states that to use 18.25oz cake mix , but all I have been able to find is a 15.25 oz . Is this going to be a problem?
Julie Evink says
That will work just fine!
Janet says
I made this for co workers and it was a home run
Julie Evink says
I’m so glad everyone loved it! Thanks for coming back and rating and commenting on this recipe!
John McDevitt says
I just mafe this but jellos looks liquidy out of oven. Is that normal?
Julie Evink says
I don’t recall that happening. Did you let it sit for 15 minutes and then flip? Was the cake cooked through when you tested it?
Patsy says
Can you bake this cake in a bunt pan??
Julie Evink says
I’m sorry I’ve never tried it like that! Someone might have left a comment if they did!
Karen says
Way too sweet.
Julie Evink says
I’m sorry you felt like that.
Mary Corson says
Made this yesterday for my church friends. Good thing I brought two pans. Everyone loved it. Super moist and colorful. Will be making often.
Julie Evink says
Love this!
Seran says
I made this tonight but I couldn’t to flip the cake from the pan it’s stuck to the pan still is taste good and everybody loved it except for the presentation I was hoping it turn like the video.
Dawn Phillips says
Mine stuck badly too and I had to smooth the topping onto the cake from the pan. So it looked terrible/ I just covered the whole cake w/ cool whip and topped w/ strawberries and it was ok then.
Carol Lowe says
i forgot to crush my berries so i just cut them up small pieces…..worked just great….if you like strawberries this is awesome….
Julie Evink says
Glad to know that works too!
Karen Laliberte says
Hello so can you tell me do measure out 2 cups of whole strawberries or do you crush whole strawberries and measure out 2 cups?
Sharon Reynolds says
Karen, I measured 2 cups of whole strawberries…then crushed them. I think that I should have crushed them and then measured 2 cups. It was too many strawberries I think. Couldn’t see the jello. I also would sweeten the berries a little. I will the next time I make the cake. Blessings.
Julie Evink says
Crush the strawberries before you measure them!
Rebecca Stallard says
Really great cake and very easy to make. If you like strawberries you will love this cake.
Julie Evink says
So glad you enjoyed it!
Emily Goddard Smith says
Our Daughter made this,for our Easter Dinner. It is SO GOOD
Julie Evink says
So glad everyone enjoyed it!
ronald says
is that 6oz of jello or
Julie Evink says
Yes, 2 – 3 oz boxes of Jello
Linda Elliott Fletcher says
If I leave it in the pan for easy transportation will that be a problem?
Chris says
I was wondering the same thing, thinking of flipping it into another baking dish for easy transport.
Julie Evink says
I sometimes just flip it onto the cake pan lid if it’s flip and put the cake pan on top to transport it!
Sharon Reynolds says
I made this for our Easter dinner. Had great comments about how good it was. I flipped my cake onto a cookie sheet pan just about an inch bigger all the way around, then after it had been in the refrigerator and got cold I used two large turners and picked cake up and put it back into cake pan. The cake didn’t break apart and was very easy to do. Then yesterday (Sunday) I spread cool whip all over the strawberry mixture. It was pretty and good. ****Now, I made a mistake when making the cake…I think, I measured two cups of whole fresh strawberries then crushed them, not pureed, and Yes, I think you can have to many berries. I also would have like to have sweetened the berries but thought the jello would be enough, but not so. All in all it turned out just fine but next time I won’t chop my strawberries so fine and will sweeten them some. Have a great day.
Julie Evink says
This is great to hear! Cool Whip always makes everything better 🙂 Did you use sugar-free jello like it states? If you want it sweeter you might want to switch to just regular jello. Just an idea!