Easy Rhubarb Upside Down Cake
With a box of cake mix as a shortcut, this upside down cake is seriously easy.
Ingredients
- 5 cups diced rhubarb
- 3 cups mini marshmallows
- 1 package (3 oz) strawberry gelatin (such a Jell-O brand)
- 1 cup sugar
- 1 box (15.25 oz) white cake mix made according to package directions
Want to save this recipe?
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch baking dish.
- Place 5 cups diced rhubarb, 3 cups mini marshmallows, 1 package (3 oz) strawberry gelatin (just the powder), and 1 cup sugar in a large bowl, and stir to combine.
- Pour into prepared cake pan.
- Make 1 box (15.25 oz) white cake mix according to package directions, and pour cake batter on top of the rhubarb mixture.
- Bake for 35–38 minutes. Let cool for 5 minutes, then run a knife around the edges of the pan, and immediately invert onto a platter or baking tray.
- Let cool. Serve with whipped cream if you like.
Notes
This makes for one full 13x9-inch pan when baked. Be sure your pan is actually 13x9-inches (some of my more decorative ceramic rectangular pans are slightly smaller). A metal pan or a Pyrex glass 13x9-inch pan work best here.
I didn't have a rectangular serving platter as large as the cake, so I inverted the cake onto a jelly roll pan. It worked like a charm.
If you'd like to halve this recipe, tap the "0.5X" button near the ingredients. Use a box of Jiffy yellow cake mix (9 ounces) and bake in a 9x9-inch pan.
You can make the cake up to 24 hours in advance. Store any leftovers for 4–5 days on the countertop or up to a week in the refrigerator, tightly covered.
Nutrition
Calories: 299kcalCarbohydrates: 51gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 33mgSodium: 261mgPotassium: 151mgFiber: 1gSugar: 34gVitamin A: 89IUVitamin C: 3mgCalcium: 116mgIron: 1mg
Did You Make This Recipe?Please leave a star rating and comment!
