Easy White Cake Over Fruit

Easy White Cake Over Fruit

5

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

Ingredients

{{adjustedServings}} servings 380 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 66g
  • 21%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

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.
Tips & Tricks
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

5
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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

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!

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