Tangy Rhubarb and Pineapple Upside-Down Cake

If you’re looking for a dessert that captures the brightness of summer in every bite, this rhubarb and pineapple upside-down cake is a must-try. The tartness of fresh rhubarb blends beautifully with the natural sweetness of pineapple, while the strawberry gelatin adds a vibrant burst of color and flavor. The moist, buttery cake layers everything together into a treat that’s as beautiful as it is delicious. Perfect for summer gatherings or as a refreshing finish to a family meal, this cake will have everyone asking for seconds.

YIELD
12 servings

PREP TIME
20 Min

COOK TIME
55 Min

METHOD
Bake

Ingredients for Tangy Rhubarb and Pineapple Upside-Down Cake

• 1 box (15.25 oz / 432 g) Duncan Hines butter golden cake mix

• 1 cup (240 ml) water or 1 cup (240 ml) reserved pineapple juice

• 1/3 cup (75 g) softened butter

• 3 large eggs

• 3 cups (300 g) thinly sliced fresh rhubarb (do not use frozen rhubarb)

• 1 can (20 oz / 567 g) crushed pineapple, drained and juice reserved

• 1/3 cup (70 g) granulated sugar

• 1/3 cup (70 g) firmly packed brown sugar

• 1 box (3 oz / 85 g) strawberry Jell-O gelatin

• Cool Whip or Reddi-wip whipped cream, for garnish

How to Make Tangy Rhubarb and Pineapple Upside-Down Cake

1. Preheat oven to 350°F (175°C).

2. Grease a 13x9x2-inch (33x23x5 cm) baking pan and set aside.

3. In a large mixing bowl, combine the cake mix, water (or reserved pineapple juice), softened butter, and eggs just until moistened. Beat on medium speed for 2 minutes and set aside.

4. In a medium bowl, mix together the rhubarb, crushed pineapple, granulated sugar, brown sugar, and strawberry Jell-O by hand until well combined.

5. Spread the rhubarb mixture evenly into the greased baking pan.

6. Pour the cake batter over the rhubarb mixture and spread it evenly with the back of a spoon.

7. Bake for about 55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

8. Allow the cake to cool slightly before serving. You can serve it warm, cooled to room temperature, or chilled. Refrigerate any leftovers.

9. Top each serving with a dollop of Cool Whip or a swirl of Reddi-wip.

10. Tip: For the best flavor, make sure the pineapple is well drained. Press down on the crushed pineapple in a mesh strainer to extract excess liquid — this will give you about 1 cup (240 ml) of juice to use in place of water in the cake mix.

Conclusion
This rhubarb and pineapple upside-down cake is the perfect balance of tangy, sweet, and buttery goodness. It’s impressive enough for a special occasion, yet simple enough to make on a whim. With its vibrant layers and refreshing flavors, it’s bound to become a seasonal favorite in your kitchen. Serve it warm for extra comfort or chilled for a cool summer treat — either way, it’s pure happiness on a plate.