For a richer flavor, use melted butter instead of pats. Drizzle evenly over the cake mix before baking. A touch of almond extract in the water will enhance the overall flavor profile. Serve warm with a dollop of whipped cream or a scoop of vanilla bean ice cream.
Rhubarb and Strawberry Dump Cake
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS42
Embrace the essence of spring with this effortless Rhubarb and Strawberry Dump Cake. A delightful symphony of tart rhubarb and sweet strawberries, crowned with a golden, buttery cake topping. Perfect with a scoop of vanilla bean ice cream!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol11 mg
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Fiber2 g
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Protein3 g
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Saturated Fat3 g
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Sodium295 mg
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Sugar28 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. (5 minutes)
02
Step
5 mins
In the prepared pan, arrange the chopped rhubarb and sliced strawberries in an even layer.
03
Step
2 mins
Sprinkle the strawberry-flavored gelatin mix evenly over the fruit. Then, evenly distribute the yellow cake mix over the gelatin and fruit. (5 minutes)
04
Step
3 mins
Gently pour the warm water over the cake mix, ensuring even distribution, but do not stir. (2 minutes)
05
Step
20 mins
Dot the top of the cake evenly with pats of butter. (3 minutes)
06
StepBake in the preheated oven until the cake is golden brown and bubbly, approximately 20 minutes. Let cool slightly before serving. (20 minutes)
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Modesta Dickinson
May 4, 2025Simple recipe and a crowd-pleaser! Perfect for potlucks.
Rita Quitzon
Feb 6, 2025I added a little almond extract to the batter and it was amazing!
Eveline Hettinger
Dec 1, 2024This was so easy and delicious! My family loved it.