APRIL 20TH: FOOD DAY, PINEAPPLE UPSIDE DOWN CAKE, LIMA BEAN RESPECT

Rhubarb Pineapple Upside Down Cake

1 (20 oz.) can crushed pineapple, drained with juice reserved

3 c. chopped rhubarb

½ c. white sugar

½ c. packed brown sugar

2 c. mini marshmallows

1 (3 oz.) pkg. strawberry flavored JELL-O®

1 (18.25 oz.) pkg. white cake mix

Preheat oven to 350°. Grease a 9 x 13” baking dish. In medium bowl, mix pineapple, rhubarb, whites sugar, brown sugar, gelatin and marshmallows. Pour evenly into bottom of prepared pan. In same bowl, prepare cake mix per package directions, substituting reserved pineapple juice for as much water in recipe as you can. Pour over fruit and spread evenly. Bake for 1 hour or until toothpick inserted into center of cake comes out clean. Invert cake onto serving plaster while still warm or cut into pieces and turn upside down when serving. 15 servings; 270 calories

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