Rhubarb mixes with peaches atop this easy upside-down cake.
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Topping
13 cup firmly packed brown sugar
2 tablespoons Land O Lakes® Butter, melted
3 medium (1 12 cups) fresh peaches, peeled, sliced
1 cup thinly sliced fresh rhubarb
Cake
12 cup cold water
1 (9-ounce) package yellow cake mix
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.
STEP 1
Heat oven to 350°F.
STEP 2
Combine brown sugar and butter in ungreased 9-inch round cake pan. Arrange peach slices and rhubarb on top of sugar mixture. Set aside.
STEP 3
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.
STEP 4
Gently pour batter over topping in pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
STEP 5
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.
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