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 350ยบ.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Thulani Dlamini
[email protected]This is a great recipe for a special occasion.
Riyas Rinoo
[email protected]This cake is a great way to get kids to eat their fruits.
Kyamudin Alam
[email protected]I can't wait to try this recipe with other fruits, like strawberries or blueberries.
francina krotz
[email protected]This cake is also great served with a scoop of vanilla ice cream.
Melissa Wood
[email protected]I would recommend using fresh rhubarb if you can find it.
Nadia Nadia
[email protected]This cake is a little time-consuming to make, but it's worth it.
Ikram Uddin
[email protected]I'm not a big fan of pineapple, but I loved this cake. The rhubarb and the pineapple really balance each other out.
Ally Prader
[email protected]This cake is perfect for a summer party.
abhi sarker
[email protected]I love the way the pineapple caramelizes in this cake.
Michelle Motsoeneng
[email protected]This cake is a great way to use up leftover rhubarb.
Naseer Mahar
[email protected]I would definitely make this cake again.
Ubaid Madecol
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was a big hit at my party.
pabitra sunar
[email protected]The cake was a little too sweet for my taste, but overall it was a good recipe.
Sandra
[email protected]This is one of the best upside-down cakes I have ever eaten. The combination of rhubarb and pineapple is perfect.
asim gaming
[email protected]I was hesitant to try this recipe because I had never had rhubarb before, but it turned out to be a great decision! The rhubarb and pineapple pair perfectly together and the cake is moist and delicious.