It’s finally starting to feel like spring around here and it has us excited for all the fruity desserts we’ll be whipping up in the coming months. Strawberries have always been one of my absolute favorite fruits, especially when I can snag a few pints at a local farm stand (nothing beats that fresh flavor). So when I came across the idea of a strawberry Upside Down Cake I was instantly sold. The ingredient list holds some unexpected choices, but have faith, it turns out divine!

I used fresh strawberries when making this recipe, but thawed frozen berries would also work when that’s all that’s available. The berries form the bottom layer of the dish (so they’ll be on top when flipped!) where they’re smashed into a jam-like consistency and then sprinkled with two boxes of jello powder. That’s right, just the dry powder, disregard the directions on the box. Next up is a layer of mini marshmallows (the unexpected ingredient we mentioned!), followed by the cake batter. Easy as that your Strawberry Upside Down Cake is ready for the oven. Bake for about 45 minutes or until it’s cooked through the center.

With its cheerful pink color, this cake is perfect for baby showers, birthdays, or backyard cookouts. Once flipped upside down, the beautiful strawberry layer is a real showstopper. Top it off with some whipped cream and no one will be able to resist going back for another slice. Give the recipe a try for your next special occasion and see for yourself.