Strawberry Upside Down Cake

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Strawberry Upside Down Cake

This Strawberry Upside Down Cake features a buttery brown sugar strawberry topping baked over a soft yellow cake for an easy dessert that's perfect for strawberry season.

Prep Time15

Cook Time38

Total Time53

Course: Dessert

Cuisine: American

Servings: servings

Calories: 225kcal

Author: Jessica Burgess

Ingredients

¼ cup unsalted butter melted
½ teaspoon salt
½ cup light brown sugar
2 teaspoons lemon juice
1 pound strawberries sliced thickly
yellow cake mix
1 cup water
⅓ cup vegetable oil
3 eggs

Instructions

Preheat the oven to 350 degrees F.
Add the melted butter, salt and brown sugar to the cake pan. Stir to combine.
Add the lemon juice over top of the strawberries and toss to combine.
Place the sliced strawberries over the brown sugar mixture. You should end up with about 2 layers of strawberries.
In a large mixing bowl add the yellow cake mix, water, vegetable oil, and eggs, stir until well combined.
Pour the batter over top until the cake pan is ¾ full of batter. You may have a small amount left, that you can transfer to a cupcake pan (it can make between 1-2 cupcakes).
Bake at 350 degrees F for 38-42 minutes or until a toothpick comes out clean from the center of the cake.
Allow the cake to cool for 10 minutes.
Turn the cake out onto a platter or cake stand, and serve warm or cooled. Optional: serve with some whipped topping.

Notes

Use fresh strawberries rather than frozen for the best texture and appearance.
Slice the strawberries about ¼ to ½ inch thick so they hold their shape while baking.
Arrange the strawberries snugly together, as they will shrink slightly as they bake.
Let the cake cool for only about 10 minutes before flipping to help prevent the topping from sticking to the pan.
A 9-inch round cake pan works best for even baking and the prettiest presentation.
Depending on the brand of cake mix used, you may have a small amount of batter leftover. Bake any extra batter as cupcakes.

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