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Easy White Cake Over Fruit

Easy White Cake Over Fruit

The Canola Info Virtual Kitchen

The Canola Info Virtual Kitchen

Use your imagination to substitute other fruit combinations or even pie filling in this versatile cake!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 66g
  • 21%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine flour, 1cup sugar, baking powder, salt, canola oil, egg, vanilla and milk and blend until well mixed.
  3. In an oiled 9 x 13-inch cake pan arrange rhubarb and strawberries. Sprinkle with 1/2 cup sugar. If substituting pie filling you don't need to add the 1/2 cup sugar. Cover with cake mixture. Bake for 35-40 minutes or until the cake begins to brown.
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Reviews

Anne-Marie Bullis
3

Anne-Marie Bullis

6/20/2006

Great recipie! I did not have strawberries so substituted red currants. It turned out super and everyone loved it. AM

Lily
2

Lily

5/4/2006

Quick, easy and yummy. The batter is thick but once I figured out how to sort of 'glob' it on and spread it worked well!

Chelsey Wolnowski
1

Chelsey Wolnowski

6/19/2006

Fun recipe. Very yummy. A little different from the norm, which is always nice :)