rhubarb pineapple upside-down cake

How To Make rhubarb pineapple upside-down cake

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  Step 1
  Preheat the oven to 350°F.
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  Step 2
  Grease the inside of a 13 x 9 x 2-inch baking pan with Crisco All-Vegetable Shortening. Then set the pan aside.
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  Step 3
  In a large bowl, blend together just until moist the cake mix, the water (or the reserved pineapple juice), softened butter, and eggs. Then beat on medium speed for 2 minutes. Then set the bowl aside.
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  Step 4
  In a medium-sized bowl, mix together by hand the rhubarb, crushed pineapple, granulated sugar, brown sugar, plus the strawberry Jell-O.
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  Step 5
  Pour the rhubarb mixture into the already greased baking pan. Spread the mixture evenly in the pan.
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  Step 6
  Now pour the cake batter over the rhubarb mixture. Using the backside of a tablespoon, spread the cake batter evenly over the rhubarb mixture.
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  Step 7
  Bake in the oven for 55 minutes. Cake should look golden brown in color when done baking. If need be, do the toothpick test in the center of cake to be sure the cake is done baking. (Mine was done baking within 55 minutes.)
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  Step 8
  Let the cake sit to cool down a bit before serving. Either serve the cake while it's still warm, or cool it completely, then serve or refrigerate to serve later. (Refrigerate any leftover cake.)
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  Step 9
  Top the cake with a dollop of Cool Whip or with a bit of Reddi-wip Whipped Cream.
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  Step 10
  *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.
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