Strawberry Upside-Down Cake

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4.72 from 7 votes

Strawberry Upside-Down Cake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 441kcal

Author Stacey Little

Ingredients

1 cup unsalted 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 large 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 the heat.
Arrange the strawberries in the skillet, carefully pressing the cut side 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.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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