Rhubarb Upside Down Cake is so easy to make with a cake mix, Jello, and marshmallows! It has a custard filling and a white cake mix! Top is with freshly whipped cream!
18.25ouncewhite cake mixprepared as package directs
1cupwater
1/2cup vegetable oil
3wholeeggs
Instructions
Spray a 9x13 baking dish with nonstick cooking spray, or line it with parchment paper or aluminum foil. Spray foil with nonstick cooking spray. Using parchment paper of aluminum foil makes it easier to flip the cake upside down. Preheat oven to 350℉.
Dice rhubarb in about 1/2 inch pieces. Spread rhubarb and marshmallows in the bottom of the prepared dish. Sprinkle dry Jello and sugar over the rhubarb. Use a rubber spatula to gently mix.
Prepare the cake mix as directed on the package. Pour over the rhubarb mixture. Don't stir.
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Either cool the cake in the pan and flip individual pieces upside down to make it an upside-down cake. Or, as soon as the cake has finished baking run a knife around the edges to loosen the cake. Set a heatproof plate or serving dish over the baking dish and carefully turn the plate and pan over to release the cake onto the serving dish. Leave the cake pan inverted over the serving dish for a minute to allow any extra strawberry custard to release and drizzle over the cake. Remove the pan.
Cool. Serve with whipped cream. Store cake in the refrigerator.
Notes
Rhubarb: Use fresh or frozen rhubarb. You can also substitute 2 cups of strawberries for 2 cups of rhubarb.Cake Mix: Use yellow or white cake mix. I've also used chocolate cake mix too and it's delicious!