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.
Servings:
12 servings
Prep Time:
25 mins
Total Time:
1 hr 50 mins
Ingredients
-
1/4 cupbutter or margarinesee savings
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1 cuppacked brown sugarsee savings
-
2 cupssliced fresh strawberriessee savings
-
2 cupschopped fresh rhubarbsee savings
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1 boxBetty Crocker® SuperMoist® yellow or French vanilla cake mixsee savings
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1 1/4 cupswatersee savings
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1/3 cupvegetable oilsee savings
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3eggssee savings
Directions
1.
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.
2.
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.
3.
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.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 370 (Calories from Fat 130); Total Fat 15g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 65mg; Sodium 330mg; Total Carbohydrate 56g (Dietary Fiber 0g, Sugars 39g); Protein 3g. Daily Values: Vitamin A 4%; Vitamin C 15%; Calcium 15%; Iron 8%. Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 3 Fat. Carbohydrate Choices: 4.
Percent Daily Values are based on a 2,000 calorie diet
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