Rhubarb Pineapple Upside-Down Cake

Ingredients

1 (20 ounce) can crushed pineapple, drained with juice reserved
3 cups rhubarb, chopped
1/2 cup white sugar
1/2 cup brown sugar
1 (3 ounce) package strawberry flavored gelatin
2 cups miniature marshmallows
1 (18.25 ounce) package white cake mix

Directions

Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with non-stick cooking spray.

In a bowl, stir together the pineapple, rhubarb, both sugars, gelatin, and marshmallows. Pour evenly in the prepared baking dish.

Using the same bowl, prepare the cake mix according to package directions – substituting the reserved pineapple juice for as much water in the recipe as possible. Drizzle over the fruit, and spread evenly.

Bake for 50 – 60 min, or until a toothpick inserted into the center of the cake comes out clean.

Carefully flip the cake onto a serving platter while warm. Let cool slightly and serve warm.