Sunday, April 18, 2010
Strawberry Upside Down Cake
This dessert is great for strawberry season (typically April - June). It lacks, somewhat, for presentation. As it bakes, the top gets very brown (which does not affect the taste) and when you turn it over after it cools, it can be a little drippy. This is a cake best for family get togethers where no one will judge you by the look of your cake. :o)
I increased the amount of strawberries because, to me, that is the whole point of this cake. Also, when I made this I decided to thinly slice my strawberries because I thought it would look better. Totally not worth it! The strawberries cook and don't stay pretty, so you might as well crush them up.
STRAWBERRY UPSIDE DOWN CAKE
adapted from Fresh Strawberry Upside Down Cake on Allrecipes.com
4 cups crushed fresh strawberries
1 (6 0z) or 2 (3 0z) boxes strawberry jello
3 cups miniature marshmallows
1 (18 oz) pkg yellow cake mix, batter prepared as stated on package
whipped cream or Cool Whip
Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
In a medium bowl, crush berries. Stir in jello. Pour into baking dish and spread to cover. Sprinkle with marshmallows. Pour batter over all.
Bake for 40-50 minutes (top will brown significantly) or until toothpick inserted in center comes out clean. Cool.
If desired, run a knife around the cake and invert onto a large serving platter. Otherwise, serve from dish. Can be served at room temperature or refrigerated before serving. Top individual slices with Cool Whip.