Strawberry Rhubarb Dump Cake Recipe
There's nothing quite like a Strawberry Rhubarb Dump Cake to kick off the summer dessert season. This delightful and simple recipe combines the tartness of rhubarb with the sweet flavor of strawberries, creating a mouthwatering treat perfect for any occasion.
Servings: 6 servings
Calories: 566kcal
Ingredients
- 2 cups diced rhubarb
- 2 cups diced strawberries
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 15.25 ounce box of yellow cake mix
- 12 tablespoons of butter thinly sliced
Instructions
- Add the rhubarb and strawberries to a large bowl.
- Pour the sugar and cinnamon on top and toss until coated. Let sit in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees and grease a 9x13-inch baking dish.
- Spread the strawberries and rhubarb out on the bottom of the baking dish.
- Sprinkle the cake mix over the top, coating it evenly.
- Place the sliced butter on top of the cake mix.
- Bake for 45 minutes or until the top is golden brown.
- Let it cool for about 10 minutes and serve.
Notes
Try to spread the butter out as much as possible. The idea is that the butter will melt and make the top of the cake crunchy.
Nutrition
Serving: 1 | Calories: 566kcal | Carbohydrates: 82g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 710mg | Fiber: 3g | Sugar: 51g