Skip to main content New this month
Get the Allrecipes magazine

Easy White Cake Over Fruit

Rated as 3.83 out of 5 Stars

"Use your imagination to substitute other fruit combinations or even pie filling in this versatile cake!"
Added to shopping list. Go to shopping list.

Ingredients

servings 380 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 380 calories; 11 g fat; 66 g carbohydrates; 5.4 g protein; 26 mg cholesterol; 426 mg sodium. Full nutrition

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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...