Strawberry-Rhubarb Upside-Down Cake

Name: Strawberry-Rhubarb Upside-Down Cake
Prep time: 25 min
Total time: 1 min
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; 1/3 cup vegetable oil; 3 eggs; Whipped cream, if desired

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Prep Time: 25 minutes

Total: 1 hours, 50 minutes

Servings: 12

Author : Betty Crocker Kitchens

Ingredients

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1/4 cup butter or margarine1 cup packed brown sugar2 cups sliced fresh strawberries2 cups chopped fresh rhubarb1 box Betty Crocker™ Super Moist™ Yellow Cake Mix or 1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix1 cup water1/3 cup vegetable oil3 eggsWhipped cream, if desired

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Instructions

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Step 1

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.

Step 2

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.

Step 3

Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool with whipped cream. Store covered in refrigerator.