(Any Fruit) Upside-Down Cake

Preheat oven to 350 degrees.

Next, grease a cake pan (9 X 13 rectangle).

Prepare the cake batter as directed, using the water, oil, and eggs as per your mix (the amounts provided are simply guidelines; follow the directions on your cake mix box). When the batter is mixed, set it aside.

Slice fruit and spread in the bottom of the pan. (You name it, you can use it—strawberries, blackberries, raspberries, pineapple, etc.).

Then open the Jello mix and sprinkle on top of the fruit. (Note: I’ve never found pineapple Jello, so I just use pineapple in a can and pour about a tablespoon of the syrup over the pineapple and use plain gelatin. That is, if you are going the Pineapple Upside Down Cake route.)

Now sprinkle your marshmallows over the fruit/gelatin mixture, then pour the cake batter on top.

Let this bake for about 45 minutes or as directed by your box of cake mix.

I love the versatility of this recipe. You can mix and match the flavors of the fruit and Jello to your family’s liking.

This is best warm. I store leftovers in the fridge (although there’s hardly ever any) and warm it up about 30 seconds in the microwave. Add a dollop of whipped cream over each piece and you have just entered heaven. Hope everyone enjoys this one as much as my family does!

Also, I’ve done this cake (as pictured) in an 8- or 9-inch round pan. I just make cupcakes with the leftover batter—wouldn’t want anything to go to waste!