Strawberry Rhubarb Upside-Down Cake

Recipe by Pam-I-Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement