Strawberry-Rhubarb Dump Cake
Annalise Sandberg
Updated Jul 20, 2022
Made with only six ingredients and 10 minutes of prep, this Strawberry-Rhubarb Dump Cake is weeknight- and crowd-friendly! Betty Crocker™ cake mix lends a helping hand and makes this delicious dessert come together lickety-split. Serve up plates of warm strawberry-rhubarb cake topped with vanilla ice cream or whipped cream for a sweet treat that's sure to please.
Strawberry-Rhubarb Dump Cake
- Prep Time 10 min
- Total 1 hr 10 min
- Servings 12
- Ingredients 6
Ingredients
- 6 cups sliced strawberries
- 2 cups sliced rhubarb
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 10 tablespoons butter, melted
Instructions
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Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
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Step2In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
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Step3Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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