Strawberry Rhubarb Upside-Down Cake

"An easy way to use your fresh rhubarb and strawberries with a box cake mix. Uses a 9 x 13 pan so you'll need a large serving plate to turn it upside down on. Or, you can divide it in two smaller round cake pans."
 
Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350F (325F for dark non-stick pans). Melt butter in rectangular pan, 9 x 13 inches in oven. Sprinkle brown sugar evenly over butter.
  • Arrange strawberries and rhubarb on brown sugar evenly. Press them into the brown sugar gently.
  • In a mixing bowl, beat cake mix with water, oil and eggs until smooth. Pour batter over strawberries and rhubarb.
  • Bake for 45 to 55 minutes or until toothpick is inserted in center and comes out clean.
  • Remove from oven and immediately run a knife around the sides of the pan to loosen the cake. CAREFYLLY, turn pan upside down onto a heatproof serving plate. Leave pan over cake for 1 minute so the brown sugar topping can drizzle over the cake.
  • Cool for 30 minutes. Serve warm or cool with a dolup of whipped cream on top. Store loosely covered.
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RECIPE MADE WITH LOVE BY

@Pam-I-Am
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  1. p.sullivan1
    Delicious, not to wet of a cake...everyone had seconds. Serve soon after initial cooling period for freshest taste and texture.
     
  2. Pam-I-Am
    An easy way to use your fresh rhubarb and strawberries with a box cake mix. Uses a 9 x 13 pan so you'll need a large serving plate to turn it upside down on. Or, you can divide it in two smaller round cake pans.
     
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