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!
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.
This sounds so good . I can’t wait to try it, it will be a nice surprise for my husband.
Sure hope he’ll enjoy it!
Can I use some other pan? I don’t have a cast iron skillet
Yes, a 10-inch cake pan or springform pan will work.
I had to give all my iron skillets to my kids since I no longer have the strength to handle them when filled with food. So can I melt the butter and brown sugar in another pan and pour it into the 10″ springform pan and proceed with the recipe as printed? By the way = this looks delicious.
Pam
Yep. That should work just fine. Enjoy!!
Would it be possible to make this with frozen strawberries?
I think that might work. 🙂
As I have frozen strawberries in the freezer to use up before this years season I whipped out my strawberries and when defrosted I drained all the juice and cut the in half, poured in the batter and waited with baited breath as I luv strawberries. But not these. Mushy is the only word and with no shape left. Loved the cake but I’ll wait till strawberries are in season prior to making this again.
Thanks for the heads up!
What about using a non-stick frying pan ?
As long as it is of similar size and oven-safe, it should work just fine.
could I make it in a 9X13 cake pan?
You can try it, but I’m afraid there will not be enough “topping” for the cake to taste right. There’s a lot more top surface area on a 9×13.
Ive only ever made pineapple upside down cake, this is so smart!
Thanks!!!
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!!
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.