This rhubarb pineapple upside-down cake recipe combines gelatin and cake, featuring pineapple and marshmallows for a fun twist on the typical dessert.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
271 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 2
Combine rhubarb, pineapple, marshmallows, white sugar, brown sugar, and strawberry gelatin in a medium bowl. Pour evenly into the bottom of the prepared pan.
Step 3
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.
Step 4
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.
Ingredients
water
1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry flavored Jell-O®
3 cups chopped rhubarb
2 cups miniature marshmallows
1 (20 ounce) can crushed pineapple, drained with juice reserved
