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Rhubarb Pineapple Upside-Down Cake


"Not your typical rhubarb cake! The pineapple and marshmallows add a little twist! It'll be eaten up in a flash!"
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1 h 20 m servings 270 cals
Original recipe yields 15 servings


  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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 in the bottom of the prepared pan. In the same bowl, prepare the cake mix according to package directions, substituting the reserved pineapple juice for the 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.

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Read all reviews 29
  1. 31 Ratings

Most helpful positive review

This is a delicious recipe! I was a little worried about the rhubarb being fully cooked so I went a head & poached it in boiling water for 10 minutes to make sure it was soft. (I had a pie not t...

Most helpful critical review

I did not care for this at all. It has a strange taste to it.

Most helpful
Most positive
Least positive

This is a delicious recipe! I was a little worried about the rhubarb being fully cooked so I went a head & poached it in boiling water for 10 minutes to make sure it was soft. (I had a pie not t...

I tried the white cake mix and did not care much for it so next time I made the cake with yellow cake mix. It turned out great. You will have to try it yourself and see what you think. All and a...

Absoltuely delicious. Make sure you chop the rhubarb so that it is cooks while the cake bakes. 1hour is too long, it was done in 45 minutes.

My whole family loved this - even better than traditional pineapple upside-down cake. I used what rhubarb we had, which ended up being about 2 cups instead of 3, and found that 1 hour at 350 was...

This is very good. I used a yellow cake mix as suggested by another reviewer and it turned out great! Everyone enjoyed it. Very flavorful. Great recipe for rhubarb! The pineapple adds an ext...

De-lish! My brother-in-law loves this recipe. Didn't use as much rhubarb and used a bigger box of gelatin b/c it's all I had. Good stuff!

definitely a keeper!!!!!! Had a lot of requests for the recipe...many didn't realize it was rhubarg.

Didn't have Rhubarb and will certainly try later with it, but still tasted great just using pineapple.

I took this cake to a family dinner and there was not one crumb left. I used a yellow cake mix.