Upside-Down Berry Cake
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries, halved
1 cup sliced fresh strawberries
1/4 cup sugar
1 package (3 ounces) raspberry gelatin
1 package yellow cake mix (regular size)
1-1/4 cups water
2 tablespoons canola oil
1-1/2 cups miniature marshmallows
In a well-greased 13×9-in. baking pan, layer the walnuts and berries; sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour over top.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers. Yield: 15 servings.
Recipe found here: Upside-Down Berry Cake