Strawberry Upside Down Cake

A delicious and easy cake to make. The next time I make this I want to try baking it in two 8-inch square pans to make it easier to fit on a serving platter, and I want to stack the two layers and frost them with whipped cream.

Strawberry Upside Down Cake

2-3 cups coarsely chopped fresh strawberries
1 (3 oz.) pkg strawberry gelatin
3 cups miniature marshmallows
1 (18 oz.) white, yellow or French vanilla cake mix, prepared according to pkg. directions

Spray either a 9x13-inch baking pan or two 8-inch square (or round) baking pans with non-stick baking spray. Layer the strawberries evenly across the bottom of the pan/s making sure to cover the bottom completely. Sprinkle the entire package of dry gelatin over top of the strawberries. Spread the miniature marshmallows evenly over top of the strawberry mixture. Pour the prepared cake batter over top of the marshmallows (if using two pans, make sure to evenly divide the ingredients between both pans). Bake @ 350* F for 40-45 minutes, or until the cake tests done, either when a toothpick comes clean when poked into the center of the cake, or the center of the cake springs back when lightly touched. Let cool in the pan/s for 15 minutes. Then invert the cake onto a serving platter/plate. Let cool. Serve with ice cream or whipped cream. Store leftovers in the fridge, or chill until ready to serve.