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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!"
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servings 380 cals
Original recipe yields 8 servings


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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.

Nutrition Facts

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


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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 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...