Fresh Strawberry Upside Down Cake

 Valentine's Day is creeping up on us quickly.

Valentine's Day to me says, chocolate, tons of sugar, sweet treats,

and all out fattening.

What do you think about skipping all that fattening-ness this

year and try a sugar free treat that is sure to satisfy that sweet tooth?

Yup! This gorgeous cake is sugar-free right down to the caramel syrup on top.

The whip cream is lite, so does that count as sugar?

You can always leave it off.

Or try topping it with a vanilla Greek yogurt.

 I found this recipe on Pinterest without the sugar missing.

It was a full blown fattening cake....

But I decided to take it to a new level and remove the sugar.

And this is MAN approved. Just say'n....

Fresh Strawberry Upside Down Cake

2 c. crushed fresh strawberries (I used my pastry blender to crush them)
1 sugar-free box of strawberry jell-o
2 c. miniature marshmallows (optional)
1 pkg. sugar-free yellow cake mix

Preheat oven to 350 degrees F.
Spread crushed strawberries on the bottom of a 9x13 inch baking pan. 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 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.

Note * Even if you use the marshmallows there still isn't much sugar in this recipe.


This recipe is linked to:
Daily Dish Magazine
The Weekend Potluck ~ The Better Baker