Ok, here is a great little recipe for ya’ll if you are in need of something easy and delish for the upcoming long weekend we are about to have here…July 4th, anyone!! This was a recipe I did as a guest post for Leca at Leca Unplugged…it’s a winner in my book and super easy to make so I thought I’d re-post it on the ‘ol blog in case some of you missed me over there. It’s a Strawberry Upside Down Cake, sounds good, right?
Here, let me give you a little sneak peak at what I’m talking about:
Looks good, huh?
Ok, so here’s the recipe…enjoy it and love it like I do!
Strawberry Upside Down Cake
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 2 cups crushed fresh strawberries
- 1 6 oz package of strawberry jell-o
- 3 cups miniature marshmallows
- 1 18 oz package of yellow cake mix (prepare following package directions)
Instructions
- Preheat your oven to 350 degrees, grease a 9 x 13 inch pan and set aside.
- Spread your crushed strawberries on the bottom of your pan.
- Sprinkle the dry jell-o powder mix on top and place the miniature marshmallows over the jell-o mix.
- Prepare your cake as directed by the package and pour on top of the marshmallow layer.
- Bake in for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in the pan for 10-15 minutes and then use a knife to loosen the edges of the cake.
- Turn the cake onto a serving tray.
- Serve with whipped cream or vanilla ice cream.
Ok, so first grab your fresh strawberries (about 4 cups-ish gives you 2 cups mashed)…
and mash ’em up real good, like so!!
Pour them into a greased 9 x 13 inch baking pan.
Then, sprinkle your jell-o powder on top.
Next, sprinkle your miniature marshmallows on top of that…
Then, pour your yellow cake batter on top of that layer…whew, we’re really doing the layers…your still with me, right!
Bake at 350 degrees for 40-50 minutes…
Pull it out of your oven when it looks like this, all nice and golden-y brown.
Let it cool for 10-15 minutes and then take a knife around the edges just to make sure it’s nice and loose.
Flip it out onto a serving dish…or if you’re like me and just want to dig into all this deliciousness ASAP just use whatever is closest, in my case a jelly roll pan 🙂
Cut that baby up and serve with some yummy vanilla ice cream (or homemade whipped cream…double yum!)!
Happy July 4th Weekend Everyone!!
Be Safe!!
I can’t wait to try it!
That looks AMAZING and YUMMY!
Thanks and I cant wait to try it out!
Happy Independence Day !
Stephanie
yummy!! And it looks easy. Those are my favorite kind of desserts!
this looks really great! I love strawberries!
That’s great! I was looking for a quick recipe for our barbeque tomorrow! Thanks!
Since I am allergic to strawberries (yes, cry for me) I bet I could use rhubarb, eh?
BTW did the bubbles AND the cornstarch quicksand w/ the kids…LOVED IT! You’re so awesomely awesome.
This shortcake looks so yummy I am going to try it. I bet my nephews will love it.
Adding this to my list of recipes to try. I am wondering how “cakey” the cake is. My husband tends to shy away from really cakey things, but the pictures make it look like it doesn’t turn out quite like a cake does….
@bcriminger-I don’t think this is super cakey…try it!! It’s perfect for summer!!
Do you think using this recipe with Blue berries would work and just use blueberry jello (if they make it ) would work?
Oh yes, I think that would totally work…and be delicious! Let me know how it turns out if you make it!
Love,
Maggie