Caramelized Plum Topping and Spiced Cake should be made right before
Drain peaches; reserve 1/3 cup liquid.
Melt margarine in a 9-inch round cake pan.
Stir in brown sugar and water.
Arrange peaches and cherries in pan.
Spoon upside-down cake batter over peaches.
Bake at 350\u00b0 for 30 to 35 minutes or until wooden pick inserted near center comes out clean.
Cool on wire rack 5 minutes. Loosen sides; invert onto plate.
Serve warm.
Makes 8 servings.
Grease\t9
x 13-inch cake pan.\tSpread 3 cups marshmallows
on bottom of pan. In small saucepan, cook rhubarb, sugar and
water. Remove
from
heat. Stir in strawberry jello mix. Cool.
Mix cake according to directions on package.
Pour cake mixture
over marshmallows,
very
gently,
then pour rhubarb mixture
over the cake mixture, very gently.\tBake at 350\u00b0 for 45 to\t50 minutes. Cool in pan. When serving, turn cake pieces upside down and top with Cool Whip.
x9 pan, add the diced rhubarb and sugar mixed together and
utter.
Arrange strawberries and rhubarb on brown sugar evenly. Press
b>rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour
Cook rhubarb and 1 cup of sugar until tender, 5 to 8 minutes. Cream 1/2 cup of sugar and shortening.
Add egg, vanilla and milk. Add flour-baking powder mixture.
Pour rhubarb into greased 8 x 8-inch pan.
Put cake mixture on top.
Bake at 350\u00b0 for 35 minutes.
Cool 20 minutes and turn upside down.
Serve warm or cold with whipped cream.
Grease and flour 9 x 13-inch pan.
Layer rhubarb, sugar, jello and marshmallows.
Press down.
Mix cake according to directions. Pour over rhubarb mixture.
Bake at 350\u00b0 for 45 to 50 minutes. When cool, turn upside down on cookie sheet or tray.
Spray a 13 x 9 baking pan with a vegetable cooking spray (such as Pam).
Layer rhubarb, sugar, marshmallows and dry jello.
Make cake mix according to package directions and pour evenly over mixture in pan.
Bake at 350 degrees for 1 hour.
Cool and turn pan upside down over a foil line cookie sheet.
Cut into squares and enjoy!
Mix together egg, sugar, flour, baking powder, vanilla, salt and milk.
Mix together in bottom of cast-iron skillet the 2 Tbsp. melted butter and brown sugar.
Put about 2 cups rhubarb over mixture in skillet.
Pour batter over rhubarb.
Bake in 350\u00b0 oven for 30 to 45 minutes.
Remove from oven, let sit a few minutes. Turn skillet upside down on cake plate.
Cake will come right out.
Melt butter in 9 x 13 pan. Sprinkle with brown sugar, jello and white sugar. Arrange rhubarb on top. Mix cake mix according to directions and pour over rhubarb. Bake for 45 minutes in a 350\u00b0 oven. Immediately turn upside-down on foil. Serve with whipped cream.
Make cake per directions on box.
Pour into an ungreased 9 x 13-inch pan.
Toss rhubarb and sugar together and stir well.
Spoon mixture evenly over cake.
Shake pan from side to side until it settles.
Pour heavy cream over top and shake again until it settles.
Bake 1 hour at 350\u00b0.
Cool 1 hour before serving.
Serve upside down, topped with a dollop of whipped cream.
Makes 12 servings.
Layer first 4 ingredients in order in oblong pan.
Mix cake. Mix as directed on package and pour over rhubarb mixture.
Bake at 350\u00b0 for 40 to 60 minutes.
Turn upside down on platter or cookie sheet.
In an ovenproof skillet or heavy pan, melt 2 tablespoons butter.
Stir in brown sugar and diced rhubarb.
Cream sugar and shortening.
Beat in egg.
Sift together flour, baking powder and salt.
Add dry ingredients to creamed mixture alternately with milk.
Pour batter over rhubarb and bake at 375\u00b0 for 40 to 45 minutes.
Turn upside-down on plate.
Serve with cream or milk.
Prepare cake mix according to directions.
Butter 9 x 13-inch pan.
Fill with cut up rhubarb, sugar, strawberry Jell-O and marshmallows.
Pour cake mix over ingredients.
Bake at 350\u00b0 for 1 hour.
Turn upside down while still warm.
Arrange rhubarb in bottom of greased 9 x 13-inch glass baking dish.
Add marshmallows and 3/4 cup sugar.
Thoroughly cream shortening and 1 cup sugar.
Add eggs; beat thoroughly.
Add sifted dry ingredients alternately with milk.
Pour over rhubarb. Bake for 1 hour at 350\u00b0.
Cool for 5 minutes.
Loosen edge with knife.
Invert serving plate or attractive durable tray over pan; turn cake upside down and remove pan.
Serve with whipped cream. Serves 8.
Melt butter in a skillet.
Add brown sugar and diced rhubarb.
To make the batter, cream shortening and sugar together.
Add egg and beat.
Sift flour; add baking powder and salt, sift again.
Sift dry ingredients together and add alternately with milk.
Pour batter over rhubarb and bake at 375 degrees for 40 to 45 minutes.
Turn upside down on plate to serve.
Serve with cream.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
nd different patterns.
Prepare cake mix as directed except for
Preheat oven to 350\u00b0.
Melt 3/4 cup butter in a heavy 10-inch skillet.
Sprinkle the brown sugar and strawberry gelatin over butter.
Drain the crushed pineapple over gelatin mixture. Prepare cake mix according to directions on package, using reserved pineapple juice plus water to measure 1 1/3 cups liquid. Pour cake batter over pineapple mixture.
Bake for 50 to 55 minutes.
Immediately turn Upside-Down Cake onto a serving dish.