Rhubarb Pineapple Upside-Down Cake
This delightful Rhubarb Pineapple Upside-Down Cake combines the tartness of fresh rhubarb with the sweetness of pineapple for a delicious summer dessert that everyone will love.
Equipment
- 13x9x2-inch baking pan
Ingredients
- 1 box Duncan Hines Butter Golden Cake Mix 15.25 oz.
- 1 cup water or reserved pineapple juice
- 3 large eggs
- 3 cups thinly sliced rhubarb fresh, not frozen
- 1/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 1 can crushed pineapple 20 oz., drained
- 1/3 cup softened butter
- 1 box strawberry Jell-O gelatin 3 oz.
For Serving:
- Cool Whip or Reddi-wip for topping
Instructions
- Begin by preheating your oven to 350ºF and greasing a 13x9x2-inch baking pan. Place it aside for later.
- In a large mixing bowl, blend the cake mix, water (or pineapple juice), softened butter, and eggs until just moist, then blend at medium speed for about 2 minutes. Set this mixture aside.
- In another medium bowl, combine the rhubarb, crushed pineapple, granulated sugar, brown sugar, and strawberry Jell-O. Mix thoroughly by hand to ensure even distribution.
- Spread the rhubarb mixture evenly onto the bottom of the greased pan.
- Carefully pour the cake batter over the rhubarb layer, using a spoon to spread it evenly across the top.
- Bake the cake for around 55 minutes, or until the top is a lovely golden brown. A toothpick inserted in the center should come out clean to verify doneness.
- Allow the cake to cool slightly before serving. It can be enjoyed warm or cooled completely and refrigerated for later.
- When ready to serve, add a generous topping of Cool Whip or Reddi-wip whipped cream.