Raspberry Upside-down Cake Recipe

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If you love strawberry shortcake, you'll love a new take with this recipe. You can make it with raspberries or strawberries, pick your favorite.
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Servings:
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Ingredients
  • 2 cups raspberries - thawed, if frozen
  • 6 ounces raspberry gelatin
  • 3 cups miniature marshmallows
  • 1 package yellow cake mix - made according to directions
Container: 9x13 inch pan
Directions
PREP
5 mins
COOK
45 mins
READY IN
50 mins
  • Preheat an oven to 350 degrees F.
  • Spread raspberries into a 9x13 inch baking pan; mash with a fork. Sprinkle with the dry gelatin powder. Top with marshmallows.
  • Prepare the cake mix as directed on the package, and pour on top of the marshmallows.
  • Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.
  • Cool pan on a wire rack for 15 minutes. Run a knife around the pan to loosen the sides, and invert the cake out onto a serving platter.
  • Store cake in the refrigerator.
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