Rhubarb Pineapple Upside-Down Cake

Ingredients and Weight: - Pineapple, fresh or canned (sliced): 1 can (15 oz) or 1 fresh pineapple (peeled and sliced) - Rhubarb, fresh or frozen: 1 cup (cut into 1-inch pieces) - Unsalted butter: 1/2 cup - Brown sugar: 3/4 cup - Granny smith apples, peeled and sliced: 1 cup - Cake mix: 1 box (yellow or white cake mix, such as Betty Crocker) - Eggs: 3 large - Vegetable oil: 1/2 cup - Milk: 1 cup

Preparation Time: - 20 minutes

Cooking Time: - 45-50 minutes

Difficulty Level: - 2/5 (moderately easy)

Preparation Method Steps:

Preheat oven to 350°F (175°C).
Grease a 9x13-inch baking dish.
Arrange pineapple slices and rhubarb evenly in the bottom of the prepared dish.
In a small saucepan, melt butter over medium heat. Stir in brown sugar until dissolved.
Pour half of the brown sugar mixture over the pineapple and rhubarb. Top with apple slices.
In a large bowl, whisk together cake mix, eggs, oil, and milk until well combined.
Pour the batter over the fruit in the prepared dish.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes before inverting the cake onto a serving plate.

Nutritional Information: - Calories: 240 per serving - Fat: 9 grams - Carbohydrates: 42 grams - Protein: 3 grams

Dish Characteristics: - Sweet and tangy with a juicy fruit filling - Soft and moist cake - Caramelized topping

User Comments: - "This cake is a perfect combination of flavors. The pineapple, rhubarb, and apples complement each other perfectly." - "The upside-down presentation makes it look so elegant and impressive." - "I love how easy this cake is to make. It's a delicious and hassle-free dessert."

Special Precautions and Tips: - If using fresh pineapple, use a sharp knife to remove the skin and core. - If using frozen rhubarb, thaw it completely before using. - Do not overbake the cake, as it will become dry. - To make the cake gluten-free, use a certified gluten-free cake mix. - To make the cake vegan, use unsweetened almond milk instead of milk and a flax egg instead of eggs.