Rhubarb Pineapple Upside-Down Cake

Name: Rhubarb Pineapple Upside-Down Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 15
Cuisine: Global
Ingredients: 118 milliliters packed brown sugar; 567 grams crushed pineapple, drained with juice reserved; 473 milliliters miniature marshmallows; 710 milliliters chopped rhubarb; 85 grams package strawberry flavored Jell-O; 517 grams package white cake mix; 118 milliliters white sugar

Rhubarb Pineapple Upside-Down Cake is a dairy free recipe with 15 servings. One serving contains 263 calories, 2g of protein, and 1g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. If you have cake mix, strawberry jell-o, marshmallows, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It works well as a dessert.

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Equipment you will use

Baking Pan

Oven

In a medium bowl, mix together the pineapple, rhubarb, white sugar, brown sugar, gelatin, and marshmallows.

Ingredients you will need

Marshmallows

Brown Sugar

Granulated Sugar

Pineapple

Gelatin

Rhubarb

Equipment you will use

Bowl

Pour evenly in the bottom of the prepared pan. In the same bowl, prepare the cake mix according to package directions, substituting the reserved pineapple juice for the as much water in the recipe as you can. pour over the fruit, and spread evenly.

Ingredients you will need

Pineapple Juice

Spread

Fruit

Water

Equipment you will use

Bowl

Frying Pan

Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Invert the cake onto a serving platter while still warm, or cut into pieces, and turn upside-down when serving.

Equipment you will use

Toothpicks