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TEST KITCHEN APPROVED

Upside-Down Berry Cake

Name: Upside-Down Berry Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15 servings
Ingredients: 1/2 cup chopped walnuts; 1 cup fresh or frozen blueberries; 1 cup fresh or frozen raspberries, halved; 1 cup sliced fresh strawberries; 1/4 cup sugar; 1 package (3 ounces) raspberry gelatin; 1 package yellow cake mix (regular size); 2 large eggs; 1-1/4 cups water; 2 tablespoons canola oil; 1-1/2 cups miniature marshmallows

TEST KITCHEN APPROVED

48 Reviews

Total Time:Prep: 20 min. Bake: 30 min. + cooling

By Taste Of Home Editorial Team

Recipe by Candy Scholl, West Sunbury, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 29, 2023

This cake is good warm or cold and served with whipped topping or ice cream. It's very moist with loads of flavor and can be whipped up in just minutes. Enjoy! —Candy Scholl, West Sunbury, Pennsylvania

TEST KITCHEN APPROVED

Upside-Down Berry Cake

Contest Winner

48 Reviews Add your review

Yield:15 servings

Prep:20 min

Cook:30 min

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Ingredients

1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries, halved
1 cup sliced fresh strawberries
1/4 cup sugar
1 package (3 ounces) raspberry gelatin
1 package yellow cake mix (regular size)
2 large eggs
1-1/4 cups water
2 tablespoons canola oil
1-1/2 cups miniature marshmallows

Text Ingredients

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Directions

1
In a well-greased 13x9-in. baking pan, layer the walnuts and berries; sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour over top.

2
Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers.