Strawberry-Rhubarb Upside-Down Cake
Weeknight easy! Here's a fresh fruit dessert made with cake mix that you can serve warm.
Recipe from Betty Crocker
1 hr 50 mins
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 water
1/3 cup vegetable oil
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.
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.
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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