Rhubarb Pineapple Upside-Down Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine rhubarb, pineapple, marshmallows, white sugar, brown sugar, and strawberry gelatin in a medium bowl. Pour evenly into the bottom of the prepared pan.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add cake mix, 1 cup water (or ½ cup reserved pineapple juice plus ½ cup water), 3 eggs, and ⅓ cup vegetable oil to the same bowl, following package directions. Beat until smooth, about 2 minutes. Pour batter evenly over fruit mixture in the pan.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake on a wire rack for 5 minutes. Run a knife around the edges to loosen. Invert cake onto a serving platter while still warm, or cut into pieces and serve upside-down.'}

📊 Nutrition Facts

Per serving (15 servings total)