Ingredients for Strawberry Upside Down Cake
- 1/2 cup (1 stick) unsalted butter
- Light Brown Sugar
- 2 cups sliced fresh strawberries
- 2 tablespoons granulated sugar
- Butter Recipe Cake Mix
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- Chocolate Syrup
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Strawberry Upside Down Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Strawberry Upside Down Cake
- Preheat oven to 350°F (175°C).
- Melt 1/2 cup (1 stick) unsalted butter in a 9x13 inch glass baking pan in the preheated oven.
- Evenly sprinkle 3/4 cup packed light brown sugar over the melted butter.
- In a bowl, gently toss 2 cups sliced strawberries with 2 tablespoons granulated sugar. Let sit for 5-10 minutes to release juices.
- Arrange the strawberries over the brown sugar in the baking pan.
- Reserve the strawberry juice.
- In a large bowl, whisk together 1 box (15.25 oz) Betty Crocker Super Moist Butter Recipe yellow cake mix to break up any clumps.
- Make a well in the center of the dry mix.
- Gradually add 1 cup milk to the well, whisking until the batter is smooth.
- Add 1/3 cup vegetable oil and whisk until combined.
- Add 2 large eggs, one at a time, mixing well after each addition.
- Stir in the reserved strawberry juice.
- Pour the batter evenly over the strawberries in the pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5-10 minutes.
- Place a serving plate upside down over the baking pan. Carefully invert the pan and plate together to release the cake. The strawberries should be on top.
- Drizzle with your favorite syrup (optional) and serve.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
138g
Fat
39g
Carbs
17g
