Looking back, each of my upside-down cakes have been a hit. From my original Pineapple Upside-Down Cake to my Caramel Pecan Upside-Down Cake to the Caramel Apple Upside-Down Cake, I’ve given you plenty of reasons to pull out that seasoned cast iron skillet and flip out a delicious dish. So it just made sense to give one of my favorite berries the upside-down treatment!
As with all my previous cakes, this one relies on a boxed cake mix to make it super quick and easy, but trust me when I say… no one will know! The delicious strawberry and caramel flavors permeate the whole cake to create a delicious dessert that’s perfect topped with some whipped cream or even a big ol’ scoop of vanilla ice cream.
Keep in mind, you’ll need to have a well-seasoned 10.5-inch cast iron skillet for this one and you’ll want to turn that cake out pretty much immediately after it coming out of the oven. We don’t want to give the caramel too much time to firm up and stick to the pan. If you don’t have a suitable cast iron skillet, a 10-inch cake pan or springform pan will work, too. Just melt the butter and brown sugar together in sauce pan and pour it into the baking pan. Y’all enjoy!
Recipe Card
Strawberry Upside-Down Cake
Ingredients
- 1 cup butter, divided
- 1 cup firmly packed light brown sugar
- 1 (16-ounce) package fresh strawberries
- 1 (15.25-ounce) yellow or butter cake mix
- 1 cup water
- 3 eggs
Instructions
- Preheat the oven to 325°F. Wash, core, and slice each of the strawberries in half.
- In a well-seasoned, 10.5 inch cast iron skillet, heat 1/2 cup butter and the brown sugar over medium heat until butter is melted; stirring constantly. Remove from heat.
- Arrange the strawberries in the skillet, carefully pressing them into the caramel mixture.
- Melt the remaining 1/2 cup butter and add it to a large bowl with the cake mix, water, and eggs. Mix well.
- Pour the cake batter over the strawberries.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Immediately cover pan with a platter and invert. Serve warm, topped with whipped cream, if desired.
This recipe was featured on Weekend Potluck.
Followed instructions and put in 10.5 iron skillet. Cake ran out all over oven. What a mess!!!
Oh no! Are you sure fo the skillet size?
Not sure if i did something wrong but the springform pan allowed all of the carmel topping leak out 🙁 smells good though.. lol just a heads up.
Seems like maybe the pan wasn’t on correctly. Did you maybe have the pan flipped over by accident?
How would a 9” springform work? How would you adjust the oven time?
It will. It just might take a little longer.
Odd question but could I use peaches?
That’s not odd at all. You can absolutely use peaches! In fact, I’m working on a peach version right now.
Made this for my kids and they FLIPPED (get it.. because its an upside down cake…) haha. but seriously, love all your recipes, keep it up
Ha! So glad they enjoyed it!!
Ive only ever made pineapple upside down cake, this is so smart!
Thanks!!!