Rhubarb mixes with peaches atop this easy upside-down cake.
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1/3 cup firmly packed brown sugar
2 tablespoons Land O Lakes® Butter, melted
3 medium (1 1/2 cups) fresh peaches, peeled, sliced
1 cup thinly sliced fresh rhubarb
1/2 cup cold water
1 (9-ounce) package yellow cake mix
1 large Land O Lakes® Egg
Land O Lakes® Heavy Whipping Cream, whipped, if desired
*Substitute 1 (15 1/4-ounce) can sliced peaches, drained, thinly sliced.
**Substitute 1 cup frozen rhubarb, thawed, well drained, patted dry with paper towels.
Heat oven to 350°F.
Combine brown sugar and butter in ungreased 9-inch round cake pan. Arrange peach slices and rhubarb on top of sugar mixture. Set aside.
Combine water, cake mix and egg in bowl. Beat at low speed, scraping bowl often, until well mixed. Beat at medium speed until well mixed.
Gently pour batter over topping in pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
Loosen sides of cake by running knife around inside of pan; invert cake onto serving plate. Let stand 10 minutes; remove pan. Serve cake warm with whipped cream, if desired.
- The best rhubarb is crisp and firm. Avoid thick stalks and those that look wilted. To store, wrap tightly in plastic food wrap and refrigerate for up to 1 week.
- Reduce oven temperature to 325°F. if using dark pan.
A classic recipe making a modern day comeback! Upside-down cakes are simple to make and delicious to eat, especially if you go beyond the traditional pineapple.