Fresh Strawberry Upside Down Cake by Anusree Banerjee
This is a lovely dessert that is a favourite of kids and adults alike. The fresh, fruity taste makes it a light but beautiful recipe that looks as good as it tastes. This recipe is from Anusree’s kitchen. A
nusree Banerjee is a passionate baker, homemaker and mom to twin girls. She is also an IT project manager.
Ingredients-
- 1-1/3 cups freshly crushed strawberries
- 6 ounce or 2/3 package of gelatine mix with a strawberry flavor
- 2 cups of miniature marshmallows
- 18 ounce or 2/3 package of cake mix (yellow), prepare the batter as per the directions on the package
Preparation –
- Oven needs to be preheated to 350 degrees F or 175 degrees C.
- Grease a
baking pan of 9×13 inch - Spread the crushed strawberries over the bottom of the greased baking pan. (I use a Bundt pan as I like the look of the cake that way)
- Strawberries should be evenly sprinkled with the strawberry flavored gelatin powder that is dry then top it with the mini marshmallows.
- Use the directions provided on the package to prepare your cake batter and pour the batter over the top of the mini marshmallows
- Bake in the preheated oven for nearly 40 to 50 minutes or until a toothpick can be inserted into the centre and it comes out clean.
- Cool the cake in the pan for about 15 minutes.
- Use a knife to loosen the cake from sides from the pan and turn out the cake carefully onto a serving tray.
- Put the cake in to a refrigerator for few hours so that the cake can set
- Serve the cake once it has set