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

servings 380 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Directions

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  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

5

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 :)

This was a good way to use up some of the unsatisfactory fruit on sale this Spring. My strawberries were red and hard, not ripe, and for the rhubarb I supstituted an equal amount of sour import...

This was...as depicted in the picture, very dense. I did not care for it at all. I was looking for a recipe for a cake to put over fruit but this had more of the consistency of a pudding..especi...