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Strawberry-Rhubarb Upside-Down Cake

Strawberry-Rhubarb Upside-Down Cake
  • Prep 15 min
  • Total 55 min
  • Servings 12
Here's a fresh fruit dessert made with cake mix that you can serve warm for an easy weeknight treat.
May 27, 2010

Ingredients

  • 1/4 cup (50 mL) butter or margarine
  • 1 cup (250 mL) packed brown sugar
  • 2 cups (500 mL) sliced fresh strawberries
  • 2 cups (500 mL) chopped fresh rhubarb
  • 1 pkg (510 g) Betty Crocker* Super Moist French Vanilla or White Cake Mix
  • 11/4 cups (300 mL) water
  • 1/3 cup (75 mL) vegetable oil
  • 3 eggs
  • New Ingredient

Steps

  • 1
    Heat oven to 350°F (180°C) or 325°F (160°C) for dark or non-stick baking pan. In 9x13-inch (23x33 cm) rectangular baking 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.
  • 2
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
  • 3
    Bake 40 to 50 minutes or until toothpick inserted in centre 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.

  • Serve with: A dollop of sweetened whipped cream or whipped topping on each piece of cake.

Nutrition Facts

Serving Size: 12
Calories
370
Total Fat
15g
Saturated Fat
4 1/2g
Trans Fat
1g
Cholesterol
65mg
Sodium
330mg
14%
Total Carbs
56g
Dietary Fiber
0g
Sugars
39g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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