Raspberry Upside-Down Cake

What better way to enjoy yourself than with a piece of raspberry upside down cake? Fresh raspberries and marshmallows, take ordinary boxed cake mix to the next level.


raspberry cake with powdered sugar on a sheet tray

Again, looking though my grandma’s recipes I came across originally a rhubarb cake. Now don’t get me wrong I loooove rhubarb, especially in jam. But I wanted something a little more accessible and the first fruit I thought of was raspberries.

I’m also a huge fan of boxed cake mix. I don’t necessarily have a loyalty to one certain brand either. My favorite thing about them is that they are quick and always work. Sometimes when you’re making cake from scratch it can get hairy.

stack of raspberry cake squares on a plate

What Ingredients & Equipment Do I Need For This Recipe?

Ingredients:

  • Fresh Raspberries– I didn’t try with frozen raspberries for this recipe. I imagine that if they thaw out and all of the moisture has been removed it should work.
  • Mini Marshmallows– Regular size is too big for this recipe.
  • Yellow or White Cake Mix of Choice– I used yellow cake mix from Betty Crocker for mine!

Equipment:

  • 1 Cup Measuring Cup– To measure the marshmallows.
  • Large Mixing Bowl– For mixing the cake batter
  • Whisk or Rubber Spatula
  • 9″X13″ Baking Dish– I used a metal one but I can imagine glass would work as well.
  • Pan Spray– To coat the baking dish so the cake doesn’t stick
pile of raspberry upside down cake

My Kinda Professional Tips For Raspberry Upside Down Cake

  • Make sure to spray the baking dish very well. This can get a little sticky on the bottom. For extra security you can add parchment paper as a liner on the bottom of the baking dish.
  • Use a toothpick or cake tester to make sure the cake is done. No one wants an under baked cake!
  • This cake will keep in the fridge for up to 5 days in a close-able container. If you double wrap with plastic and place in the freezer, it will keep for up to one month.

Raspberry Upside Down Cake

Summer is in full swing and what better way to enjoy it than with a piece of raspberry upside down cake? Fresh raspberries and marshmallows, take ordinary boxed cake mix to the next level.
Servings 18 squares
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients

  • 2 Pints Fresh Raspberries
  • 2 Cup Mini Marshmallows
  • 1 Yellow or White Cake Mix

Instructions

  • Pre-heat oven according to your baking dish specifications on the box of the cake mix.
  • Spray the baking dish well with pan spray and add parchment paper if desired. Place all the raspberries and marshmallows and cover the bottom evenly.
  • Prepare cake mix according to box directions. Once the batter is complete, place directly over the raspberries and marshmallows.
  • Bake according to the box directions, about 30-35 minutes. Test with a toothpick or cake tester to ensure doneness.
  • Let cool completely before cutting into squares in the pan and then flipping over so the raspberry and marshmallow is on top.

Notes

1 Serving= 1 Square (2.5″) Raspberry Upside Down Cake
Calories: 193kcal
Course: Dessert
Cuisine: Other
Keyword: cake, raspberry, raspberry cake

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