Strawberry-Rhubarb Upside-Down Cake
Recipe from Betty Crocker

Weeknight easy! Here's a fresh fruit dessert made with cake mix that you can serve warm.

Strawberry-Rhubarb Upside-Down Cake

by 11  people

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Servings: 12
Prep Time: 25 mins
Total Time: 1 hr 50 mins
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  • 1/4  cup 
    butter or margarine
  • 1   cup 
    packed brown sugar
  • 2   cups 
    sliced fresh strawberries
  • 2   cups 
    chopped fresh rhubarb
  • 1   box 
    Betty Crocker® SuperMoist® yellow or French vanilla cake mix
  • 1 1/4  cups 
  • 1/3  cup 
    vegetable oil
  • 3   
Heat oven to 350 degrees F (325 degrees 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.

High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 370, Fat, total (g) 15, chol. (mg) 65, sat. fat (g) 5, carb. (g) 56, Trans fatty acid (g) 1, sugar (g) 39, pro. (g) 3, vit. A (IU) 194, vit. C (mg) 9, sodium (mg) 330, calcium (mg) 151, iron (mg) 1, Starch () 1, Other Carb () 3, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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