Strawberry-Rhubarb Upside-Down Cake
From henrie 15 years ago
- 45 minutes to make
- Serves 12
Weeknight easy! Here's a fresh fruit dessert made with cake mix that you can serve warm.
Ingredients
- 1/4 cup butter or margarine shopping list
- 1 cup packed brown sugar shopping list
- 2 cups sliced fresh strawberries shopping list
- 2 cups chopped fresh rhubarb shopping list
- 1 box Betty Crocker® SuperMoist® French vanilla cake mix shopping list
- 1 1/4 cups water shopping list
- 1/3 cup vegetable oil shopping list
- 3 eggs shopping list
How to make it
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
- Bake 43 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store loosely covered at room temperature.
People Who Like This Dish 4
- mandymoore Wiggins, Ms
- blueeyes68ky Owenton, KY
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