Rhubarb Pineapple Upside-Down Cake
Ingredients
- 3 cups chopped rhubarb
- 1 (20 ounce) can crushed pineapple, drained, juice reserved
- 2 cups miniature marshmallows
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O)
- 1 (15.25 ounce) package white cake mix
- 1 cup water
- 3 eggs
- ⅓ cup vegetable oil
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine rhubarb, pineapple, marshmallows, white sugar, brown sugar, and strawberry gelatin in a medium bowl. Pour evenly into the bottom of the prepared pan.
- Add cake mix, 1 cup water (or ½ cup reserved pineapple juice plus ½ cup water), 3 eggs, and ⅓ cup vegetable oil to the same bowl, following package directions. Beat until smooth, about 2 minutes. Pour batter evenly over fruit mixture in the pan.
- Bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake on a wire rack for 5 minutes. Run a knife around the edges to loosen.Invert cake onto a serving platter while still warm, or cut into pieces and serve upside-down.
Source
Original recipe: View Original