STRAWBERRY UPSIDE DOWN BUNDT CAKE RECIPES

Steps:

• Preheat oven to 350°. Grease a 12" oven-safe skillet, add a parchment circle, then grease again. In a large bowl, stir together strawberries, brown sugar, and cornstarch until fully coated and juicy. Add to skillet and spread in an even layer. Make cake batter: In small bowl, whisk together the flour, baking powder, and salt. In a large bowl, mix together the sugar, eggs, sour cream, butter, and vanilla. Add in the dry ingredients and stir until just combined. Pour the cake batter over the strawberry mixture and spread as evenly as possible with a rubber spatula. If you need to, use wet hands to spread batter over berries. Bake until the cake is golden and a toothpick comes out clean, about 35 minutes. Let the cake cool in the skillet, about 15 minutes, then invert onto a serving platter or large plate and gently remove parchment paper. Let cool completely or refrigerate before slicing. Serve with vanilla ice cream.

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.