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Mini Strawberry and Cherry Upside-Down Cake

Mini Strawberry and Cherry Upside-Down Cake

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Makes 12 servings Kilojoules 836.8 Prep Time 15 minutes Total Time 40 minutes Made with Splenda® Original Sweetener


  1. Preheat oven to 350°F. Generously coat a 12-cup muffin pan with non-stick cooking spray.
  2. In a medium bowl, whisk flour, cornstarch, baking powder and salt together until combined.
  3. In a large bowl, using a hand mixer or stand mixer, beat 3/4 cup Splenda Original Granulated Sweetener, eggs and vanilla until frothy and thick, about 3 minutes. Add 4 tablespoons melted butter and oil and beat until combined.
  4. Add flour mixture and milk in 3 alternating batches, beating well between each addition, until combined.
  5. In a small bowl, whisk remaining melted butter and remaining sweetener together until combined.
  6. Pour melted butter mixture evenly into each muffin cup. Arrange strawberry slices in a circle around the bottom edge, and one cherry in the center of each muffin cup. Divide batter evenly among muffin cups, filling about two-thirds full.
  7. Bake until light golden brown, or until toothpick inserted into the center comes out clean, about 20-23 minutes.
  8. Run small knife around edge of each cake to help loosen from pan. Invert muffin pan onto cooling rack to release cakes. Serve cakes with whipped topping and mint sprigs


  • Substitute fresh rhubarb for cherries when in season! Cut 1 small stalk of fresh rhubarb into ½-inch slices. In step 3, arrange strawberries and rhubarb in the bottom of muffin cups in an alternating pattern.

Nutrition Info Per Serving

Serving Size: 1 cake

Energy 200
Protein 3g
Total Fat 13g
- of which saturates 9g
Cholesterol 50mg
Carbohydrate 18g
- of which sugars 4g
Dietary Fibre 1g
Sodium 115mg