Mini Strawberry and Cherry Upside-Down Cake

Mini Strawberry and Cherry Upside-Down Cake

  • Makes12 servings
  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Calories182
  • Made withSplenda Granulated Sweetener


    • 130 g all-purpose flour
    • 2 tablespoons cornstarch
    • 1¼ teaspoons baking powder
    • ¼ teaspoon kosher salt
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 7 tablespoons unsalted butter, melted, divided
    • 25 g coconut oil
    • 120 ml skimmed milk
    • 210 g frozen pitted dark sweet cherries
    • 290 g small strawberries, cut into 1.5cm thick slices
    • 100 g (light) whipped cream
    • 2 tablespoons fresh mint sprigs, for garnish
    • 38 g SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy182 kcal233.33%
    • Total Fat11.00 g14.1%
    • of which saturates7.70 g2.8%
    • Total Carbohydrate17.00 g6.18%
    • of which sugars5.40 g1.96%
    • Protein2.70 g5.4%
    • Salt0.10 g0.04%



    Preheat oven to 175°C. Generously coat a 12 cup muffin pan with non-stick cooking spray.


    In a medium bowl, whisk flour, cornstarch, baking powder and salt together until combined.


    In a large bowl, using a hand mixer or stand mixer, beat 19 g Splenda Granulated, eggs and vanilla until frothy and thick, about 3 minutes. Add 4 tablespoons melted butter and oil and beat until combined.


    Add flour mixture and milk in 3 alternating batches, beating well between each addition, until combined.


    In a small bowl, whisk remaining melted butter and remaining sweetener together until combined.


    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.


    Bake until light golden brown, or until toothpick inserted into the center comes out clean, about 20-23 minutes.


    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 springs.

    Made with

    Splenda Granulated Sweetener

    Recipes You May Also Like