Best Strawberry Upside Down Cake Recipes

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE

Steps:

• For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
• Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
• Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
• Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool with whipped cream. Store covered in refrigerator.

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE

Steps:

• Place rhubarb in a greased 13x9-in. baking pan. Sprinkle with the gelatin, sugar and marshmallows. Prepare cake mix according to package directions; pour batter over marshmallows. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired.

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees. Line a 9-inch round pan (at least 2 inches deep) with parchment paper and grease the parchment with 1 to 2 teaspoons softened butter. To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds over the brown-sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Top with the rhubarb and set aside.
• To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beat well. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until combined.
• Spread the batter over the fruit in the pan. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 5 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.

PINEAPPLE STRAWBERRY BANANA UPSIDE DOWN CAKE

Steps:

• 1. Prepare your 13x9-1/2x2 inch cake by either greasing the sides with butter or using cooking spray such as Pam. Place the butter in your cake pan and place it in the oven while your oven is preheating at 350 degrees so that your butter melts. Once butter is melted remove pan from oven and sprinkle one cup of the brown sugar evenly over the bottom of your pan.
• 2. Now spoon crushed pineapple evenly over the bottom of the pan. Add the chopped strawberries evenly over the pineapple layer and set aside until cake batter is prepared.
• 3. In a large mixing bowl place the dry cake mix, brown sugar, and cinnamon. Add mashed bananas, 1 cup water/pineapple juice mix, oil, and eggs. Blend with an electric mixer for one minute. Stop mixer and scrap down side of bowl with rubber spatula. Beat for 2 minutes at medium speed until well blended, scraping sides again if needed.
• 4. Pour batter evenly over the fruit layer in your baking pan. Place on center rack in your oven.
• 5. Bake until top is golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Remove from oven and let stand about 5 minutes for topping to set; then turn cake onto a large serving platter or a cookie sheet. Serve cake pieces with a dollop of whipped cream if desired. This cake is good both warm or cold. Enjoy!!

STRAWBERRY RHUBARB LEMON UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350*F Spray a 9x13 Casserole Dish In bottom of casserole dish combine rhubarb, strawberries and sugar. Mix well. Sprinkle jello evenly over rhubarb mixture. Sprinkle marshmallows over jello. In a separate bowl make cake mix according to package directions. Pour cake mix over marshmallows. Bake for 45 minutes. Watch after 30 to see if you need to tent cake with foil. Allow to cool for 5 minutes then flip cake upside down onto a large platter or cookie sheet. Slice and serve with ice cream or whipped cream.

STRAWBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Put a single layer of miniature marshmallows on the bottom of the pan.
• Prepare cake mix according to package instructions. Pour batter over marshmallows in pan.
• Mix gelatin powder and strawberries in a medium bowl. Pour over cake batter in the pan.
• Bake according to package instructions.

STRAWBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees.
• Place butter in a 9-by-13 inch glass cake pan and put it in the oven until the butter is melted.
• Sprinkle the brown sugar over the melted butter.
• Place the cut strawberries in a bowl and sprinkle them with the 2 tablespoons of sugar.
• Stir gently until a juice is produced.
• Place the strawberries (cut side up) in the pan over the brown sugar (Berries should not overlap).
• Reserve the juice.
• Place the dry cake mix in a large bowl.
• Use a whisk to break up any clumps.
• Make a well in the center of the mix.
• Pour the milk into the well and blend the batter together.
• Add the oil to the cake mix and blend well.
• Add the eggs, one at a time, blending after each addition.
• Add the reserved strawberry juice.
• Pour the batter over the strawberries in the pan.
• Bake at 350 degrees for 40-45 minutes or until the center of the cake feels firm when lightly touched.
• Cool the cake on a wire rack for 5 minutes.
• Place tray over the cake and carefully invert the cake and tray together so that the cake comes out of the pan with the strawberries on top.
• Drizzle the cooled cake with syrup (optional).

MANGO STRAWBERRY UPSIDE DOWN CAKE

Steps:

• 1. Prepare Fruit topping: Melt butter in small sauce pan
• 2. Add brown sugar and stir until dissolved
• 3. Pour into 2 9 in cake pans that have been lightly sprayed with non stick spray. Even out on bottom of pans
• 4. Arrange fruit in pans evenly. Both mangos and strawberries are put into pans while still frozen
• 5. Prepare cake: Put all ingrediants in a large bowl and mix with electric mixer until well blended. (If mix is too thick to spread onto fruit add some more pineapple juice.
• 6. Divide batter between two pans and spread gently and carefully over the fruit.
• 7. Bake in 350 degree preheated oven for about 40 minutes or until cake is set and knife inserted in center comes out batter free.
• 8. Remove from oven and cool for 5 minutes or so. Then invert pans onto serving plates gently tapping or shaking to loosen cake onto plate. Remove pans
• 9. Can be served warm or cooled. We tried it warm and then again cool and each way had its own unique taste. The mango and strawberries when combined with the coconut and pineapple work together to tantalize your tastebuds. This one is a keeper and we will be making it often.

STRAWBERRY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Evenly coat a 13x9x2" pan with cooking spray.
• Evenly spread pie filling over the bottom of the pan.
• In a large bowl, beat eggs.
• Stir in cake mix, pineapple with juice and butter.
• Blend until well mixed.
• Pour batter over filling.
• Sprinkle evenly w/ almonds, if desired.
• Bake for 30 to 40 minutes, or until a toothpick inserted into center of cake comes out clean.
• Let cool for 10 minutes.
• Invert cake onto serving platter and serve warm.
• Refrigerate.

STRAWBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray 8 (4-ounce) ramekins with cooking spray. Using a 1/4 cup of sugar, coat each greased ramekin with a good sprinkle. Slice strawberries in quarters, and arrange in a spiral pattern on the bottom of each ramekin.
• In a medium bowl, whisk together the flour, baking soda and salt.
• In a large bowl with an electric mixer, cream together butter, mascarpone and the sugars. Beat in the eggs, 1 at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the strawberry nectar. Stir well to remove any lumps. Pour the mixture into each ramekin over the strawberries and tap the ramekins on counter to release any air bubbles. Arrange the ramekins on a half sheet tray. Bake until a toothpick inserted into the center of the mini cakes comes out clean, about 25 to 28 minutes.
• Let the cakes cool for 2 minutes, then run a knife along the outside edge of the ramekin and invert the ramekins onto serving plates. Sprinkle with powdered sugar and serve.

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350F (325F for dark non-stick pans). Melt butter in rectangular pan, 9 x 13 inches in oven. Sprinkle brown sugar evenly over butter.
• Arrange strawberries and rhubarb on brown sugar evenly. Press them into the brown sugar gently.
• In a mixing bowl, beat cake mix with water, oil and eggs until smooth. Pour batter over strawberries and rhubarb.
• Bake for 45 to 55 minutes or until toothpick is inserted in center and comes out clean.
• Remove from oven and immediately run a knife around the sides of the pan to loosen the cake. CAREFYLLY, turn pan upside down onto a heatproof serving plate. Leave pan over cake for 1 minute so the brown sugar topping can drizzle over the cake.
• Cool for 30 minutes. Serve warm or cool with a dolup of whipped cream on top. Store loosely covered.

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
• Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool with whipped cream. Store covered in refrigerator.

STRAWBERRY-RHUBARB UPSIDE DOWN CAKE

Steps:

• Heat oven to 350. Spray 9-inch square baking pan with cooking spray. Pour 1/2 cup melted butter over bottom of pan; sprinkle with brown sugar. Scatter rhubarb and strawberries over brown sugar.
• Heat milk and 6 tablespoons butter in small saucepan over medium heat 3-4 minutes or until butter melts. Pour into medium bowl; cool.
• Whisk flour, baking powder and salt in small bowl. Beat eggs, sugar and vanilla in large bowl at medium speed 3-4 minutes or until thick, pale yellow and smooth. At low speed, beat in flour mixture in three parts alternately with milk mixture just until blended, beginning and ending with flour mixture. Spread batter over fruit.
• Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
• Invert cake onto serving platter, replacing any topping that remains in pan. Cool completely. Serve at room temperature.

SCRUMPTIOUS STRAWBERRY UPSIDE DOWN CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Spread sliced strawberries on the bottom of a 9x13 baking pan. Evenly sprinkle strawberries with dry gelatin. powder,
• 2. Top with mini marshmallows.
• 3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven for about 30 - 40 minutes or until a toothpick poked in the middle comes out clean.
• 4. Cool in pan for 15 minutes. Run a knife around the outside of the pan to loosen the sides and turn cake out into a serving tray.
• 5. Serve with whipped cream. Store cake in the refrigerator. Enjoy!!

RHUBARB STRAWBERRY UPSIDE-DOWN CAKE

Steps:

• 1. Place rhubarb in a greased 13x9x3-inch baking pan. Sprinkle both packages of strawberry gelatin over the rhubarb. Now place the mini marshmallows on top.
• 2. Prepare cake mix according to package directions. (I used a white cake mix.)
• 3. Pour the cake batter over the marshmallows.
• 4. Bake the cake for 34 to 38 minutes. Use a toothpick inserted in the center of cake, if it comes out clean, the cake is done. (I baked mine for 37 minutes.)
• 5. Allow cake to cool completely, before cutting and serving. If desired, top with Reddi Wip Whipped Topping.
• 6. *Note: Prep Time varies, since you'll need to cut, rinse, and trim the rhubarb. If using rhubarb that's been frozen, then thawed, prep time won't take as long.

STRAWBERRY JELL-O UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans. Wash and dry cake pans; reserve 1 for later use. Cool cakes completely.
• Meanwhile, add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour 1/3 cup gelatin into 9-inch round pan sprayed with cooking spray. Refrigerate 10 min. or until gelatin is set but not firm. Top with fruit then remaining gelatin. Refrigerate 30 min. or until gelatin is firm.
• Dip knife in warm water, then run around edge of pan to loosen gelatin from side of pan. Dip pan in warm water, just to rim, for 15 sec. Lift from water and gently pull gelatin from edge of pan with moistened fingers. (Do not remove gelatin from pan.) Spread 1/2 cup COOL WHIP over gelatin; cover with 1 cake layer, rounded side up.
• Place remaining cake layer, rounded side up, on serving plate; spread with 1 cup of the remaining COOL WHIP. Invert gelatin-filled pan over frosted cake layer; remove pan. Spoon remaining COOL WHIP into resealable plastic bag. Cut hole in one bottom corner of bag; use to pipe COOL WHIP into spaces between layers.

STRAWBERRY-PEACH UPSIDE DOWN CAKE BY KIMI

Steps:

• 1. Preheat oven to 350F. In a microwave safe bowl, melt butter. In the bowl add brown sugar and stir well. In a 9x13 cake pan pour the butter mixture on the bottom.
• 2. Drain the peaches well. Cut and slice the strawberries. Place the peaches over the butter/sugar mixture and then sliced strawberries.
• 3. In a mixing bowl, mix the cake mix. pudding, water, eggs & oil. Mix on high for 2 minutes. Spread over peaches/strawberries evenly. Bake for 50 minutes or until cake is done. Serve with whipped topping or vanilla ice cream.

FRESH STRAWBERRY UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• 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.
• Prepare the cake mix as directed on the package, and pour on top of the marshmallows. 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. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

STRAWBERRY-RHUBARB UPSIDE DOWN CAKE

Steps:

• 1. heat oven 350 degrees. in a 9x13 pan melt mararine in oven. sprinkle brown sugar evenly over melted margarine. arrange strawberries over brown sugar, then spinkle rhubarb over strawberries. press gently into brown sugar.
• 2. beat cake mix, water, oil, and eggs on low speed for 30 seconds. beat on med. speed for 2 min. pour batter over strawberries and rhubarb.
• 3. bake for about 50 min. or until toothpick insert comes out clean. immediatly run knife around edges. place a heatproof plate over pan, turn pan over. let set for 11 min. then remove pan.
• 4. cool 30 min. serve warm or cool. store loosely covered at room temperature.