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Strawberry Upside-Down Cake

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 8 to 10
Author: Stacey Little | Southern Bite


  • 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


  • 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.