Strawberry Upside Down Cake
HB-12148 · Hand-built original · American
A vanilla cake mix batter poured over arrowroot-tossed strawberries in a round pan, baked and flipped so the fruit sits on top.
AmericanDessertServes 8153 kcalVegetarianDairy-freeDiabeticLow-SodiumRenal
Main ingredient: avocado
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:8quantities adjust to match
Ingredients
- 1 package Simple Mills Vanilla Cake Mix
- 3 Vital Farms eggs
- 1/3 cup Chosen Foods Avocado Oil
- 1 tsp vanilla extract
- 3 cups organic strawberries
- 2 tbsp arrowroot flour
- 1/4 cup coconut sugar
Method
- Heat the oven to 350°F and rub a 10-inch round pan with avocado oil from the listed oil.
- Wash the strawberries, cut them into quarters, and put them in a bowl.
- Toss the strawberries with the arrowroot flour and coconut sugar until coated.
- Tip the strawberries into the prepared pan and spread them over the bottom.
- Prepare the vanilla cake mix in the same bowl by the package instructions, using the eggs, avocado oil and vanilla extract listed.
- Pour the batter over the strawberries in the pan.
- Bake for 35 minutes, then take the cake out and let it cool in the pan.
- Flip the cooled cake over onto a plate so the strawberries face up, then slice and serve it fruit-side up.
Nutrition (per serving, where published)
153 kcalCalories
1.2 gProtein
12.9 gCarbs
11.1 gFat
1.9 gSaturates
0.3 gFibre
1.8 gSugars
16 mgSodium
0 mgCholesterol
164 mgPotassium
20 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data