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Upside-Down Berry Cake

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
  • Makes
    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

  • 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.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers.
Nutrition Facts
1 piece: 276 calories, 7g fat (2g saturated fat), 28mg cholesterol, 249mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • DS2006
    Aug 22, 2017

    Bizarre! My marshmallows all rose to the top, creating a weird deflated crust. The raspberries made it too seedy, the flavor was...funny. I agree with another poster, making a fruit compote and putting it over the plain cake would have been a better use of the ingredients. I will not make this again.

  • NHogue738
    Jan 4, 2017

    Very good!

  • jcquintana
    Mar 28, 2016

    No comment left

  • cheverly42
    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.

  • fnstlug
    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.

  • Ammy4
    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.

  • Jpacquin
    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

  • SeranaJayne
    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!

  • jewels2468
    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.

  • Jerrielee
    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.