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|Rhubarb Pineapple Upside-Down Cake|
"Not your normal rhubarb cake! The pineapple and marshmallows upload a little twist! It'll be eaten up in a flash!"
- 1 (20 ounce) can overwhelmed pineapple, drained with juice reserved
- 3 cups chopped rhubarb
- half cup white sugar
- half cup packed brown sugar
- 1 (3 ounce) package strawberry flavored Jell-O®
- 2 cups miniature marshmallows
- 1 (18.25 ounce) bundle white cake mix
|Prep : 20M||Cook : 15M||Ready in : 1H20M|
- Preheat the oven to 350 ranges F (one hundred seventy five tiers C). Grease a 9x13 inch baking dish.
- In a medium bowl, blend together the pineapple, rhubarb, white sugar, brown sugar, gelatin, and marshmallows. Pour calmly in the backside of the prepared pan. In the identical bowl, prepare the cake blend consistent with package guidelines, substituting the reserved pineapple juice for the as an awful lot water inside the recipe as you could. Pour over the fruit, and spread frivolously.
- Bake for 1 hour inside the preheated oven, or until a toothpick inserted into the center of the cake comes out smooth. Invert the cake onto a serving platter while still heat, or reduce into pieces, and flip upside-down while serving.
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