Strawberry Peach Upside Down Cake By Kimi Recipes

STRAWBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Put a single layer of miniature marshmallows on the bottom of the pan.
• Prepare cake mix according to package instructions. Pour batter over marshmallows in pan.
• Mix gelatin powder and strawberries in a medium bowl. Pour over cake batter in the pan.
• Bake according to package instructions.

FRESH STRAWBERRY UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
• Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

PEACH UPSIDE DOWN CAKE

Steps:

• 1. Beat together shortening and sugar until light and fluffy. Add remaining ingredients and beat well, Pour over peach mixture.
• 2. Place butter in a 9 by 13 inch baking pan and let butter melt in oven. Sprinkle brown sugar over butter. Add peaches cover with cake batter.
• 3. Bake at 350 degrees for 45 minutes. Turn out of pan upside down with peaches facing up.
• 4. Serve hot or cold with whipped topping or vanilla ice cream.

STRAWBERRY-PEACH UPSIDE DOWN CAKE BY KIMI

Steps:

• 1. Preheat oven to 350F. In a microwave safe bowl, melt butter. In the bowl add brown sugar and stir well. In a 9x13 cake pan pour the butter mixture on the bottom.
• 2. Drain the peaches well. Cut and slice the strawberries. Place the peaches over the butter/sugar mixture and then sliced strawberries.
• 3. In a mixing bowl, mix the cake mix. pudding, water, eggs & oil. Mix on high for 2 minutes. Spread over peaches/strawberries evenly. Bake for 50 minutes or until cake is done. Serve with whipped topping or vanilla ice cream.

EASY STRAWBERRY UPSIDE DOWN CAKE

Steps:

• Fill the bottom of 9 x 13 pan with fresh Strawberries, then sprinkle a small box sugar free jello (dry) over berries, cover with mini marshmallows.
• Mix a boxed cake mix as instructions on the package and pour over the strawberries and marshmallows and bake at 350 F for 30 - 35 minutes, until cake mix is cooked. Test with a toothpick.
• Serve warm with ice cream or whipped cream and enjoy!

UPSIDE DOWN STRAWBERRY CAKE

Steps:

• Take your two cups of strawberries and crush them with a fork. Pour into a greased 9x13 in cake pan. Sprinkle strawberry Jell-O over the top of the strawberries. Then sprinkle the marshmallows over the Jell-O.
• Prepare cake mix according to package directions. Pour over the marshmallows.
• Bake at 350 degrees for 40-50 minutes or until cake tests done. Let sit for about 15 minutes and then run a knife around the outside of the cake. Flip onto a serving tray. Refrigerate.
• Serve with Cool Whip. Store leftovers in refrigerator.

UPSIDE-DOWN STRAWBERRY SHORTCAKE

Steps:

• Sprinkle marshmallows evenly into a greased 13x9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.

EASY CAKE MIX PEACH UPSIDE-DOWN CAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Pour the melted butter or oil into a 9x13x2-inch baking pan or divide the butter between two (8-inch) round cake pans.
• Sprinkle brown sugar evenly in the pan(s).
• Drain the peaches, reserving the syrup.
• Arrange the sliced peaches and some maraschino cherry halves, if using, over the brown sugar.
• Add enough water to the reserved peach syrup to make 1 1/3 cups of liquid. Add this liquid to a medium bowl, along with the eggs and the cake mix.
• Beat as directed on the cake mix package. Pour the batter over the fruit.
• Bake in the preheated oven for 40 to 50 minutes or until the cake pulls away from the sides of the pan. Let stand in the pan for 5 minutes and then turn upside down onto a cake dish or large platter. Serve warm with whipped cream. Enjoy!

UPSIDE-DOWN PEACH CAKE

Steps:

• Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.