This recipe is not your typical rhubarb cake. The pineapple and marshmallows add a nice little change. This upside-down cake will be eaten up in a flash!
Ingredients
- 1 can crushed pineapple , 20 ounce
- 3 cups chopped rhubarb
- 0.5 cups white sugar
- 0.5 cups packed brown sugar
- 1 package strawberry-flavored gelatin , 3 ounce
- 2 cups miniature marshmallows
- 1 package white cake mix , 18.25 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
-
2
In a medium bowl, mix together the pineapple, rhubarb, white sugar, brown sugar, gelatin, and marshmallows. Pour evenly into the bottom of the prepared pan. In the same bowl, prepare the cake mix according to package directions, substituting the reserved pineapple juice for as much water in the recipe as you can. pour over the fruit, and spread evenly.
-
3
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.
Nutrition Facts
Per serving
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