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Rhubarb Pineapple Upside-Down Cake Recipe

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This recipe for Rhubarb Pineapple Upside-Down Cake, by , is from The Klein Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqueline Schroeder-Dose
Added: Thursday, May 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 20 oz. can crushed pineapple, drained with juice reserved
3 cups chopped rhubarb
1/2 cup white sugar
1/2 cup packed brown sugar
1 3 oz. package strawberry flavored gelatin
2 cups miniature marshmallows
1 package white cake mix

Directions:
Directions:
Preheat the oven to 350 and 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 p;an. In the same bowl, prepare the cake mix according to package directions, substituting the reserved pineapple juice for as much was 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.

Number Of Servings:
Number Of Servings:
15 servings

 

 

 

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