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Macaroni Menu: Strawberry Upside Down Cake

May 9, 2014
By: Debbie Duhadway
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Debbie Duhadway
I love when strawberries are in season. While picking them at the farm, mixing them in salads and dipping them in chocolate are just three of the many ways I love to eat them. But one of my favorite desserts is Strawberry Upside Down Cake. It is so simple and sooooooo yummy.

  • 2 cups crushed fresh strawberries. I mash mine with a potato masher
  • 1 package of strawberry flavored Jell-O (6 0z)
  • 3 cups mini marshmallows
  • 1 yellow cake mix (18 oz) prepared as directed on package (I use Duncan Hines)
  • Whipped cream or ice cream

  1. Preheat oven to 350 degrees F.
  2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
  3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes.
  5. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Top with whipped cream or ice cream. Store cake in the refrigerator.
**Baking tips: use a rectangular cake pan for best results. Do not use frozen strawberries.

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