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Strawberry-Rhubarb Upside-Down Cake
Strawberry-Rhubarb Upside-Down Cake
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Prep Time:
25 minutes
Total Time:
1 hour 50 minutes
Quick and delicious fruit cake dessert perfect for weeknights! Serve warm for a delightful treat.
Ingredients:
  • 1/4 cup butter or margarine
  • 1 cup packed brown sugar
  • 2 cups sliced fresh strawberries
  • 2 cups chopped fresh rhubarb
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix or 1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
  • 1 cup water
  • 3 eggs
  • Whipped cream, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Place butter in a 13x9-inch pan and let it melt in the oven. Evenly sprinkle brown sugar over the melted butter. Arrange strawberries on top of the brown sugar and sprinkle with rhubarb. Gently press the strawberries and rhubarb into the brown sugar.
  • Mix cake mix, water, oil, and eggs in a large bowl using an electric mixer: start on low speed for 30 seconds, then switch to medium speed for 2 minutes, scraping the bowl occasionally. Pour batter over strawberries and rhubarb.
  • Bake for 46 to 52 minutes until a toothpick inserted in the center comes out clean. Run a knife around the edges of the pan, then invert the cake onto a heatproof serving plate. Let sit for 1 minute to allow the brown sugar topping to drizzle over the cake. Cool for 30 minutes. Serve warm or chilled with whipped cream. Store leftovers covered in the refrigerator.

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