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READY IN ABOUT 1½ hrs

Rhubarb Pineapple Upside-Down Cake

Read Reviews (21)

"Not your typical rhubarb cake! The pineapple and marshmallows add a little twist! It'll be eaten up in a flash!" — Marne

Ingredients Edit and Save

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Original recipe makes 15 servings Change Servings

1 (20 ounce) can crushed pineapple, drained with juice reserved
3 cups chopped rhubarb
1/2 cup white sugar
1/2 cup packed brown sugar

1 (3 ounce) package strawberry flavored Jell-O®
2 cups miniature marshmallows
1 (18.25 ounce) package white cake mix

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Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
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.
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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PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

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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 turn out so great before when I didn't know about poaching rhubarb.) This cake is beautiful! Some of the topping stuck to the bottom of the pan when I flipped it over but it came off easy & I just spread it right back on top of the cake. I also garnished the cake with pineapple rings since this is for Nana's 85th birthday. Thanks for the great recipe! A Keeper!

—Laura

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May 09, 2008

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 all, great recipe.

—MATORGRAVY

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23 Ratings

May 23, 2008

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.

—rstinkham

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Mar 04, 2008

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 a little much. Next time I'll try 1 hour at 325 or 50 minutes at 350.

—S. White

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May 26, 2008

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 extra nice touch!

—Janet

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Jun 24, 2007

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!

—CookerKeri

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Jun 08, 2007

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

—PATTY22

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Nov 11, 2009

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

—Miranda

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Nutrition

Calories
270 kcal
14%

Carbohydrates
57.7 g
19%

Cholesterol
0 mg
0%

Fat
3.8 g
6%

Fiber
1 g
4%

Protein
2.4 g
5%

Sodium
261 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhubarb Pineapple Upside-Down Cake

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 270
Calories from Fat: 34

% Daily Value *
Total Fat 3.8g 6 %
Saturated Fat 0.6g 3 %
Cholesterol 0mg 0 %
Sodium 261mg 10 %
** Potassium 166mg 5 %
Total Carbohydrates 57.7g 19 %
** Dietary Fiber 1g 4 %
Protein 2.4g 5 %
Sugars 46.7g
Vitamin A < 1 %
Vitamin C 9 %
Calcium 12 %
Iron 7 %
** Thiamin 9 %
** Niacin 7 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 19 %

* 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.