Upside Down Strawberry Marshmallow Cake is a fun dessert recipe with fresh strawberries, strawberry gelatin, mini marshmallows, and yellow cake mix. It’s got that sweet, old-school potluck vibe, and you don’t need a long ingredient list or anything fancy.
I love how this cake feels a bit retro and playful, but it still totally works today. The strawberries and gelatin create a glossy fruit layer, while the marshmallows bring extra sweetness.
Yellow cake mix keeps the dessert soft and familiar. Once you flip it onto a serving dish, the strawberry layer lands on top, giving it a bright finish.
It just looks like spring or summer on a plate. It’s great for birthdays, cookouts, or just a weekend treat.
You don’t need anything special for this one, just a 9×13 inch baking dish, a big mixing bowl, and a serving platter. That keeps things simple, which I appreciate.
Pop it in the fridge and serve it chilled. You’ll get a sweet strawberry cake that slices easily and stands out from the usual boxed cake mix desserts.
Why You’ll Love This Upside Down Strawberry Marshmallow Cake
Uses Common Ingredients
This recipe uses fresh strawberries, strawberry gelatin, mini marshmallows, and yellow cake mix. These are easy ingredients to keep on hand for a last-minute dessert.
Great for Spring and Summer
The strawberry layer makes this cake a nice choice for warm-weather desserts, cookouts, holidays, and casual family dinners.
Fun Retro Dessert
This cake has an old-school feel, which makes it a fun recipe to bring back. The layers bake together into a sweet strawberry topping once the cake turns out onto a serving dish.
Short Prep Time
The prep time is only 15 minutes. Most of the time comes from baking and cooling, so this works well when you want a dessert without a long setup.
Serves a Group
This recipe makes 12 servings, so it works well for sharing. It’s a good dessert for potlucks, parties, or a family meal.
Bright Strawberry Topping
The crushed strawberries and gelatin make a sweet topping that settles over the cake after it’s turned out. It gives each slice a strong strawberry taste without needing frosting.
Ingredient Substitutions
Frozen Strawberries
Use thawed frozen strawberries instead of fresh strawberries. Drain extra liquid before crushing them so the cake doesn’t turn too wet. Though fresh strawberries will give you the best flavor and texture.
Raspberry Gelatin
Use raspberry gelatin instead of strawberry gelatin for a slightly different berry taste.
White Cake Mix
Use white cake mix instead of yellow cake mix if that’s what you have on hand. The texture will stay similar.
Vanilla Cake Mix
Use vanilla cake mix instead of yellow cake mix for a sweeter cake base.
Large Marshmallows
Use large marshmallows if you don’t have mini marshmallows. Cut them into smaller pieces so they spread more evenly.
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Upside Down Strawberry Marshmallow Cake
Ingredients
- 2 cup fresh strawberries crushed
- 1 pkg (6 ounce) strawberry flavored Jell-O® mix
- 3 cups miniature marshmallows
- 1 pkg (18 ounce) yellow cake mix prepared as directed on package
Instructions
- Preheat your oven to 350° F
- Place the crushed strawberries into the bottom of a 9×13 inch baking pan.
- Evenly sprinkle the dry gelatin powder over the strawberries.
- Layer the miniature marshmallows on top of the gelatin powder.
- Prepare the yellow cake mix following the instructions on the package.
- Carefully pour the cake batter over the marshmallows.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes.
- Let the cake cool in the pan for 15 minutes.
- Run a knife around the edges of the pan to loosen the cake.
- Turn the cake out onto a serving tray.
- Store the cake in the refrigerator.
Notes
Tips and Tricks
Use crushed strawberries – Crush the strawberries well before adding them. This helps the fruit layer spread more evenly across the cake. Sprinkle the gelatin evenly – Cover the strawberries with the dry gelatin powder as evenly as you can. This helps the strawberry topping set better after baking. Spread the marshmallows in one layer – Keep the marshmallows in an even layer so they melt into the strawberry mixture without clumping in one spot. Pour the cake batter slowly – Add the cake batter slowly over the marshmallows. This helps keep the layers from shifting too much. Check the center before removing from the oven – Insert a toothpick into the center of the cake. The cake is done when the toothpick comes out clean. Let the cake cool before turning it out – Let the cake cool for 15 minutes before turning it onto a serving dish. This helps the topping settle and makes the cake easier to release. Loosen the edges – Run a knife around the edges before turning the cake out. This helps the sides release cleanly.How to Store
Refrigerate – Store Upside Down Strawberry Marshmallow Cake in the refrigerator. Cover it tightly with plastic wrap or place slices in an airtight container. Serve Chilled – Serve the cake chilled for the best texture. The strawberry topping holds better after it has time to cool in the refrigerator. Use Within 3 Days – Use the cake within 3 days for the best taste and texture. The topping may soften the cake more as it sits.Nutrition
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