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Strawberry Upside-Down Cake That Steals the Show

Strawberry Upside-Down Cake That Steals the Show

A tender strawberry-flavored cake bakes over sweetened strawberries and syrup, then is inverted to reveal a glossy fruit topping. This simple cake-mix dessert makes 12 generous servings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Strawberry Topping
  • 1 10-ounce package Frozen sweetened sliced strawberries in syrup, thawed; do not drain
Cake Batter
  • 1 box, about 15.25 ounces White cake mix
  • 1 3-ounce package Strawberry gelatin
  • 1 cup Boiling water
  • 1/2 cup Cold water
  • 1/2 cup Vegetable oil
  • 3 eggs Large eggs

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Lightly grease or spray the bottom of a 13-by-9-inch baking pan; for the easiest release, line the bottom with parchment and lightly grease the parchment.
  2. Spread the thawed strawberries and all of their syrup evenly over the bottom of the prepared pan.
  3. In a large bowl, beat together the white cake mix, dry strawberry gelatin, boiling water, cold water, vegetable oil, and eggs until smooth, about 2 minutes.
  4. Pour the batter carefully over the strawberries, spreading it gently if needed so the fruit layer stays in place.
  5. Bake for 40 to 45 minutes, until the top is golden and a toothpick inserted into the cake portion comes out clean.
  6. Cool the cake in the pan for about 10 minutes. Run a thin knife around the edges, place a serving platter upside down over the pan, and invert the cake in one confident motion before removing the pan.

Notes

Thaw the strawberries completely and use the syrup rather than draining it. Do not let the cake cool completely in the pan, because the fruit layer may set firmly; if needed, warm the bottom of the pan briefly with a damp hot towel before unmolding. Serve warm or cooled with lightly sweetened whipped cream or vanilla ice cream.