Strawberry Pop-Tart Upside-Down Cake (No Traditional Flour, Frugal, and Surprisingly Delicious)

Have a pile of broken Pop-Tarts and no idea what to do with them? Check out this bin a friend recently gave me of her pantry cleanout, all the foods that she found "annoying". Many of them were crumbled Pop-Tarts that the kids wouldn't touch again. Don't toss them! Turn them into a gooey, nostalgic upside-down cake layered with strawberries — with zero flour required. This recipe is part food waste solution, part baking magic, and all comfort food.

Perfect for anyone who loves creative kitchen rescues, self-reliance, or just wants to try something fun and different. Bonus: it freezes beautifully.

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For the strawberry topping:

1. 1¼ cups brown sugar
2. 5–6 cups sliced strawberries (fresh or frozen)
3. 1½ tbsp lemon juice (optional)

For the Pop-Tart cake batter:

1. 9 cups finely crushed Pop-Tarts (about 18–20 tarts) (I recommend these strawberry ones! But even more than that, I recommend whatever is already pre-crushed in your pantry)
2. 1 tbsp baking powder
3. 1 tsp baking soda
4. 1½ tsp salt
5. 1½ tsp cinnamon (optional)
6. 1 cup granulated sugar
7. 1 cup unsalted butter, melted
8. 6 large eggs
9. 1½ cups whey or buttermilk (or milk + 1½ tbsp vinegar/lemon juice)
10. 1 tbsp vanilla extract

1. Preheat your oven to 350°F (175°C).
2. Grease a large sheet pan (11x15”), two 9x13” pans, or three 9” rounds.
3. Line the bottom with parchment paper if you want to flip it easily after baking.

Sprinkle brown sugar evenly over the bottom of your pan.

Arrange the sliced strawberries on top of the sugar.

Drizzle with lemon juice if using.

Set the pan aside.

Dry ingredients:

1. In a large bowl, combine crushed Pop-Tarts, baking powder, baking soda, salt, cinnamon, and granulated sugar.

It works best if the Pop-Tarts are reallllllly fine. Like a bread crumb consistency. I threw mine into my Ninja Blender, then used a colander to keep out any too-big chunks (and threw them into the blender again)

Wet ingredients:

1. In a second bowl, whisk together eggs, melted butter, buttermilk or whey, and vanilla.

Combine:

1. Pour wet ingredients into the dry and mix until just combined. The batter should be thick but spreadable — add a splash of milk if it's too stiff.

1. Carefully spoon the batter over the strawberry layer in the pan.
2. Spread evenly to cover the fruit.
3. Bake for 45–55 minutes, or until a toothpick in the center comes out mostly clean.

1. Let the cake cool in the pan for 15–20 minutes.
2. Run a knife around the edge to loosen it.
3. Invert the cake onto a platter or board and gently lift off the pan. A silicone mat makes for easy cleanup!
4. Let the strawberry topping settle before slicing.

1. Serve warm on its own or with whipped cream or vanilla ice cream.
2. Leftovers? Freeze slices individually or store the whole cake wrapped tightly for up to 3 months.
3. Reheat in the microwave (30–60 seconds) or in a 300°F oven for 10–15 minutes.

1. Use strawberry or fruity Pop-Tarts for best results — but wildberry, raspberry, or even cinnamon all work.
2. The finer the Pop-Tart crumbs, the more cake-like your result will be. I recommend using a blender!
3. If you have leftover strawberry syrup or jam, drizzle it over the top after reheating.
4. This is a perfect "make-do" recipe for frugal kitchens and a fun dessert for curious guests.