Fresh Strawberry Upside Down Cake

I love easy recipes that deliver a lot of taste and this one fits the bill. Perfect for summer!

Fresh Strawberry Upside Down Cake

2 cups crushed fresh strawberries

1 6oz. package strawberry gelatin mix

3 cups miniature marshmallows (reduce to 2 cups if you make in a bundt pan like I did)

1 box yellow cake mix, batter prepared as directed on package

Preheat an oven to 350 degrees F.

Spread crushed strawberries on the bottom of a greased 9x13 inch baking pan (I used a bundt pan and it turned out great). 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.

Serve with whipped cream, if desired.