Sunday, February 7, 2016

Strawberry Upside Down Cake

  • 2 cups crushed fresh strawberries
  • 1 (6 ounce) package strawberry flavored gelatin mix
  • 3 cups miniature marshmallows
  • 1 box yellow cake mix
  • 1 2/3 cup buttermilk
  • 4 large eggs


Preheat an oven to 350F degrees. Lightly spray 9 1/2 inch pie dish or 9x13 cake pan with non-stick cooking spray. Set aside.
Spread crushed strawberries on the bottom of a pie dish or cake pan. Evenly sprinkle strawberries with the dry strawberry gelatin powder, and top with mini marshmallows.
Using an electric or stand mixer, mix together the cake mix, buttermilk and eggs until combined. Pour cake batter on top of the marshmallows. Bake for 40-50 minutes or until toothpick inserted into the center comes out clean.
Cool cake in the dish/pan for 15 minutes. Run a knife around the dish/pan to loosen the sides, and turn the cake out onto a large serving plate. Place Nutella in a piping bag or large ziplock bag with a small hole cut on one end, drizzle Nutella on top of cake.
*Don’t have buttermilk!? No worries, all you need is 1⅔ cup heavy whipping cream or milk, 1 Tablespoon lemon juice or white vinegar. Stir the lemon juice or white vinegar into the heavy whipping cream or milk, let stand at room temperature for 5-10 minutes. When it’s ready the milk mixture will be thicker and you will see small curd bites. Use in recipe as directed.

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