Rhubarb Pineapple Upside-Down Cake
Blue Ribbon Recipe
Wow, what a great summertime cake! The rhubarb has a nice tang that goes well with the sweetness of the pineapple and strawberry Jell-o. The cake was perfectly moist with a hint of butter and pineapple flavoring.
Note: Our cake was done within 45 minutes, so keep an eye on it and adjust cooking time to your oven. The Test Kitchen
1 box(18.25 oz.) Pillsbury golden butter cake mix
1 cupwater (or 1 cup of reserved pineapple juice)
1/3 cupsoftened butter
3 cupsthinly sliced rhubarb (do not use frozen)
1 (20 oz.)can crushed pineapple, drained & reserving juice
1/3 cupgranulated sugar
1/3 cupbrown sugar, firmly packed
1 (3 oz.)box strawberry Jell-o gelatin
·Cool Whip or Reddi-wip, to garnish cake
How to Make Rhubarb Pineapple Upside-Down Cake
- *Note: Be sure to thoroughly drain the juice from the canned pineapple. I use a mesh colander to drain the pineapple in, plus I press down the crushed pineapple with a spoon. From that, I got exactly 1-cup of juice to add to the cake mix, instead of adding water. Also, the canned crushed pineapple I used stated on the label Natural Juice No Sugar Added. The brand I used was Liberty Gold.