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Upside-Down Berry Cake Recipe

Upside-Down Berry Cake Recipe

This cake is good warm or cold and served with whipped topping or ice cream. It's very moist with loads of flavor and can be whipped up in just minutes. Enjoy! —Candy Scholl, West Sunbury, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling YIELD:15 servings

Ingredients

  • 1/2 cup chopped walnuts
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen raspberries, halved
  • 1 cup sliced fresh strawberries
  • 1/4 cup sugar
  • 1 package (3 ounces) raspberry gelatin
  • 1 package yellow cake mix (regular size)
  • 2 large eggs
  • 1-1/4 cups water
  • 2 tablespoons canola oil
  • 1-1/2 cups miniature marshmallows

Directions

  • 1. In a well-greased 13x9-in. baking pan, layer the walnuts and berries; sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour over top.
  • 2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers. Yield: 15 servings.

Nutritional Facts

1 piece: 276 calories, 7g fat (2g saturated fat), 28mg cholesterol, 249mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 3g protein .

Reviews for Upside-Down Berry Cake

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MY REVIEW
cheverly42
Reviewed Mar. 23, 2016

"I have made this cake several times using strawberries and blueberries. I love the ease, taste and moistness of the cake. I do have a problem getting it out of the pan. It never looks as neat as the picture. Sometimes the cake breaks up. The last time I made it, it was done around the sides but when I cut it, the middle was not done. Can you suggest any way to make it easier to remove from the pan. Once I did serve it right from the baking pan instead of trying to turn it over."

MY REVIEW
fnstlug
Reviewed Mar. 22, 2016

"So delicious! Followed the recipe. I was worried the raspberry seeds would make the cake too crunchy, but they were just right. Didn't really notice them."

MY REVIEW
Ammy4
Reviewed Jun. 6, 2014

"I have made this cake twice, and it turned out fabulous each time. Marshmallows make the cake a lot lighter. When I serve the cake, I offer some whipped cream to put on top. Wonderful."

MY REVIEW
Jpacquin
Reviewed Jul. 12, 2013

"Did not look appealing. I should have just baked the cake then put the fresh fruit on top although it tasted good it did not look appetizing. Would not make this recipe again"

MY REVIEW
SeranaJayne
Reviewed Jul. 5, 2013

"This recipe was amazing! Made it for Fourth of July and everyone loved it! Instead of a cake mix, I made my own from scratch and it came out perfect. Also, I used artificial sweetener, and added black berries into the recipe. It is fantastic!"

MY REVIEW
jewels2468
Reviewed Jul. 4, 2013

"I thought this cake was awesome! The flavor of all the berries was quite good. I used extra berries (can you really have too many? ;) I also used pecans because I don't like walnuts but I think next time I make it I will not use any nuts. I really like the flavor of just the berries and the cake. I will be eating a lot of this without a doubt."

MY REVIEW
Jerrielee
Reviewed Jun. 30, 2013

"Made this cake tonight. I just mixed sugar directly into fruit (strawberries, blueberries, blackberries and raspberries), let the fruit make it's own juice and poured directly into the glass cake pan, sprinkled nuts on the fruit, and mixed the marshmallows into the batter, did not use gelatin. Oh so moist and yummy. My son and husband gobbled it up. Will definitely make again."

MY REVIEW
irwind
Reviewed Jun. 28, 2013

"I made this recipe with just Strawberries and strawberry jello. It was a hit with all ages (from 6 to 86). I wish the authors would have provided this in 8 or 9 inch squares or rounds rather than the 9 x 13 casserole. I spend more time calculating and measuring the recipe into 2 halves so that I have a plate on which to invert it.

Most upside-down cakes I've ever made before were done in 2 smaller increments of 8 or 9 inch each."

MY REVIEW
argarete14
Reviewed Jun. 28, 2013

"Made it for BUNCO... ladies liked it and it was easy to make"

MY REVIEW
Kruegerd
Reviewed Jun. 28, 2013

"I've made this several times this season w/rhubarb. I have never put nuts in it -but that sounds good and if using rhubarb -need a little more sugar to cut tartness. Family loves it..."

MY REVIEW
friskiepatches1975
Reviewed Jul. 27, 2012

"I have made this twice now. Its a hit. Alot healthier than all the frosting."

MY REVIEW
ticu
Reviewed May. 6, 2012

"very good and easy to make"

MY REVIEW
shiannearie
Reviewed Apr. 30, 2012

"I don't think I will make this recipe again. I followed the instructions but, it took an hour to bake. It tasted ok, but not great."

MY REVIEW
Gizmo3832
Reviewed Apr. 28, 2012

"Used frozen fruit, fresh to expensive. Couldn't find just blueberries and raspberries so used 2 cups blueberries, raspberries and blackberries with 1 cup strawberries. Came out great! Very easy to make. Next time I make it I will double the nuts. However, excellent the way it is!"

MY REVIEW
TeacherBHVS
Reviewed Apr. 25, 2012

"I made this last night and when it is gone I'm making it again. Delicious"

MY REVIEW
LB2042
Reviewed Apr. 23, 2012

"This came out GREAT. I used all frozen fruits but measured them exactly 1 cup each and made the cake as mentioned in the recipe not the one on the back of the box and this came out delicious. The top was not running like I thought it would be and it was just the right amount of sweetness to tart."

MY REVIEW
basscampers
Reviewed Apr. 20, 2012

"My family loves this recipe. A few changes I've made to the recipe are: pecans vs. walnuts due to allergy, Splenda vs. sugar for less calories, I use the frozen berries at Costco instead of fresh fruit, and add a dollop of whipped cream on top. A very refreshing and delicious dessert."

MY REVIEW
pooflady
Reviewed Apr. 19, 2012

"To add to my review, I followed the updated recipe but omitted the marshmallows."

MY REVIEW
pooflady
Reviewed Apr. 19, 2012

"This was a real hit with my card club. No platter big enough, so covered a jelly roll pan with foil."

MY REVIEW
KScales
Reviewed Jun. 28, 2011

"Due to some of the comments here about the long bake time and excessive sweetness, we have reviewed and retested this recipe. We have reduced the sugar to 1/4 cup and folded the marshmallows into the cake batter instead of adding them with the fruit. This allows the cake to bake in 35-40 minutes. We also switched from a baking dish (glass) to a baking pan (aluminum) and greased the pan well for ease when inverting it.

Taste of Home Test Kitchen"

MY REVIEW
catgirl1952
Reviewed Jun. 18, 2011

"I was very disappointed in this recipe. My family loves pineapple upside down cake. I thought this would be similar. This is the first time I have used a recipe from this site and I didn't read the reviews first. I cooked it a bit longer but the sides were getting too well done. It was all mush inside and didn't look anything like the picture. I tried to save the outside and tossed the rest. It was expensive to buy all the fruit just to toss it away. I also think it was a bit too sweet."

MY REVIEW
boni1965
Reviewed Jun. 14, 2011

"Way too sweet and it didn't come out of the pan very well. If I made it again I would cut down on the sugar. I also adding blackberries like others."

MY REVIEW
bjh4
Reviewed Jun. 10, 2011

"This is a terrific recipe - easy and quite delicious. Even the grandkids ate it! The hardest part was finding a platter to turn out a 9"x13" cake."

MY REVIEW
ljbeimers
Reviewed May. 26, 2011

"Awesome!"

MY REVIEW
ljbeimers
Reviewed May. 26, 2011

"Awesome!"

MY REVIEW
LuvTrent
Reviewed May. 18, 2011

"I made this cake for my husband and mother-in-law. They loved it. It really couldn't be more delicious, or more easy!"

MY REVIEW
Krazy Kook
Reviewed May. 18, 2011

"From a fellow West Sunbury resident, I give it 10 thumbs up and so does my 12 year old grandson. I used a frozen berry mix from the grocery store (blueberries, blackberries, raspberries and strawberries) and instead of raspberry gelatin, I used strawberry because that's all I had. I will definately be making it very often and oh by the way, try it with vanilla ice cream."

MY REVIEW
fishcam1
Reviewed May. 18, 2011

"This was one of the easiest cakes to make.my guests loved it."

MY REVIEW
lauralu61
Reviewed May. 17, 2011

"This cake was easy to make and my family loved it. I put nuts on only half of it as my kids aren't big on them, and I used blackberries instead of raspberries (it was what I had). Very good!"

MY REVIEW
nadinem
Reviewed May. 16, 2011

"I was so glad to see others say that it took an hour to cook cause I thought I had done something wrong! I followed directions exactly, right down to eating it with ice cream and it was delicious!!"

MY REVIEW
sheila54
Reviewed May. 16, 2011

"If anyone is looking to make a sugar free version of this.....buy a sugar free cake mix and add the amount of oil and water on the box. The only change is use 2 eggs instead of 3. For the berry mixture (I thought the original recipe seemed like it had an extreme amount of sugar), mix 2/3 cup Splenda and about 4 to 5 Tbsp. corn starch to the berries. If you are using frozen berries, be sure to unthaw and drain the berries. I thought this was good, but I think I may add some lemon or orange zest to the berries the next time to add a little more flavor."

MY REVIEW
smurfart
Reviewed May. 16, 2011

"I used blackberries instead of raspberrie. everyone liked it, it about 45 mins to cook."

MY REVIEW
jeanj53
Reviewed May. 15, 2011

"Made this for my coworkers. Everyone loved it. Simple to make but like others, took an hour to cook but taste great. ARe we doing something wrong? maybe you need to change the instructions."

MY REVIEW
ellybea3
Reviewed May. 15, 2011

"This recipe reminded me of a very old fashion comfort food, "gramma" style. The only thing is, by useing frozen blueberries and raspberries, the sugar did not sweeten them enough for our taste. So I think the concept would work better, if I mix in a bowl the fruits,nuts and sugar and geletin. But it is so easy and taste so good. A must for any new cook."

MY REVIEW
ossamayomommma
Reviewed May. 15, 2011

"Have been making a pineapple upside down cake in an old iron skillet for 50+ years so I thought I'd give this one a try. Only changes made were blackberries in place of raspberries. I did have about a 1/2 cup a raspberries around that I threw in also. Used a strawberry flavor cake mix along with strawberry gelatin. I always use bakers sugar which is much finer. Only used 1/2 cup as some reviewers suggested. I also had to bake the cake almost an hour before it firmed up. It turned out great everyone liked it. I think it was better the second day after spending time in the fridge. Cake was denser and the fruit firmed up nice. Next time I am going to try a orange flavored cake with mandarin orange slices."

MY REVIEW
clemmentine11
Reviewed May. 12, 2011

"I made a version of this cake, with all strawberries,everything being the same, and it is wonderful. everyone loved it. now I am anxious to try this with mixed berries. had no problems with any soupiness or cake crumbling. I did put in fridge."

MY REVIEW
Ron07
Reviewed May. 12, 2011

"The cake was like mush. Ruined the fruit it was a big mess. How can you justify this ?"

MY REVIEW
mysticphoenix
Reviewed May. 12, 2011

"a very good way to enjoy summer berries and its great for a cookout or for a late night snack."

MY REVIEW
HelenMiko
Reviewed May. 12, 2011

"I changed the recipe a little when we made it the 2nd time. I used a lemon cake mix, and cut the sugar down to 1/2 cup."

MY REVIEW
ltimberlake
Reviewed Apr. 4, 2011

"I was a little skeptical when the batter didn't set after 35 minutes, so I let it bake for another 10. It set just fine after that. I let it cool for a little more than 5 minutes and after loosening it around the edges, I turned it onto a foil-lined baking sheet (don't have a rectangle-shaped platter). It didn't break or crack or anything. It's not as appealing-looking as the photo, but it sure is good! Very moist and very tasty. I used blackberries instead of blueberries, by the way."

MY REVIEW
Igluguq
Reviewed Jan. 21, 2011

"love this recipe, we have very tart berries up here in the far north, I deleted the sugar, w/the gelatin and marshmallows, it's sweet enough. Love this w/aqpiks (salmonberries) Delish!"

MY REVIEW
cjcrawford317
Reviewed Oct. 4, 2010

"I am having the same problem with this recipe- it will NOT set up in the center. I ended up having to bake it for an hour and by then, the outside was so brown, it was almost crispy. Something is just not right here..."

MY REVIEW
jhickok
Reviewed Jul. 22, 2010

"I had to adjust for elevation, so I changed a few things. I ended up having to bake the cake for more than an hour, but it turned out to be absolutely delicious! Everyone loved it!"

MY REVIEW
wbishop
Reviewed Jun. 28, 2010

"We loved this cake. Made it with the Stevia herb versus sugar and it turned out great."

MY REVIEW
Rhonda G
Reviewed Jun. 14, 2010

"My new favorite dessert. Everyone wants the recipe"

MY REVIEW
maryrojo
Reviewed Jun. 8, 2010

"Way too sweet. Tasted like eating pure sugar. If I made it again, I would omit the sugar."

MY REVIEW
carrie carney
Reviewed May. 16, 2010

"This cake was a little crumbly- but the fresh berry flavor was delicious. I used strawberry jello and it turned out fine. I think I would refrigerate it the next time and that might help keep the cake part from being as delicate."

MY REVIEW
reville
Reviewed May. 14, 2010

"I made this cake two times; both times it fell apart when I took it out of the pan. Center didn't set (both times) - was like eating cake and soup."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.