RHUBARB PINEAPPLE UPSIDE-DOWN CAKE
Wow, what a great summertime cake! The rhubarb has a nice tang that goes well with the sweetness of the pineapple and strawberry Jell-o. The cake was perfectly moist with a hint of butter and pineapple flavoring.
Provided by Cindi M Bauer
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350º.
- 2. Grease one 13x9x2-inch baking pan. Set pan a side.
- 3. In a large bowl blend together just until moist, the cake mix, the water (or the reserved pineapple juice), softened butter, and eggs. Then beat on medium speed for 2 minutes. Set bowl aside.
- 4. In a medium size bowl mix together by hand, the rhubarb, crushed pineapple, granulated sugar and brown sugar, plus the strawberry Jell-o.
- 5. Pour the rhubarb mixture into the already greased baking pan. Spread mixture evenly in pan.
- 6. Now pour the cake batter over the rhubarb mixture. Using the backside of a tablespoon, spread the cake batter evenly over the rhubarb mixture.
- 7. Bake in oven for 55 minutes. Cake should look golden brown in color when done baking. If need be, do the toothpick test in center of cake, to be sure cake is done baking. (Mine was done baking within 55 minutes.)
- 8. Let cake sit to cool down a bit before serving. Either serve cake while it's still warm, or cool completely then serve. Or refrigerate to serve later. (Refigerate any leftover cake.)
- 9. Top cake with a dollop of Cool Whip or with a bit of Reddi-wip whipped cream.
- 10. *Note: Be sure to thoroughly drain the juice from the canned pineapple. I use a mesh colander to drain the pineapple in, plus I press down the crushed pineapple with a spoon. From that, I got exactly 1-cup of juice to add to the cake mix, instead of adding water. Also, the canned crushed pineapple I used stated on the label Natural Juice No Sugar Added. The brand I used was Liberty Gold.
RHUBARB PINEAPPLE UPSIDE-DOWN CAKE
Not your typical rhubarb cake! The pineapple and marshmallows add a little twist! It'll be eaten up in a flash!
Provided by Marne
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 1h20m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl, mix together the pineapple, rhubarb, white sugar, brown sugar, gelatin, and marshmallows. Pour evenly in the bottom of the prepared pan. In the same bowl, prepare the cake mix according to package directions, substituting the reserved pineapple juice for the as much water in the recipe as you can. pour over the fruit, and spread evenly.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Invert the cake onto a serving platter while still warm, or cut into pieces, and turn upside-down when serving.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 57.7 g, Fat 3.8 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 260.8 mg, Sugar 46.7 g
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