Strawberry-Rhubarb Dump Cake
Published by St. Martin's Griffin
Kathy and Roxanne have a fond tradition of picking strawberries together each year. It has become a family affair as husbands and children tag along for the fun and to help carry the sparkling gems back to the cars. Once back in the kitchen, it is a natural choice to prepare the strawberries with rhubarb to celebrate and enjoy the fruits of their labor.
Makes1 (9 x 13-inch) cake
Total TimeUnder 2 Hours
Make Ahead RecipeYes
Type of DishCake, Dessert
- Nonstick cooking spray
- 1 (16-ounce) package frozen rhubarb slices
- 1 (16-ounce) package frozen sliced strawberries, no sugar or syrup added
- 2 cups sugar
- 1 (3-ounce) package strawberry gelatin mix
- 1 cup water
- 1 (15.25-to 18-ounce) box white cake mix
- 1 cup (1 stick) unsalted butter, melted
- Whipped cream or ice cream for serving, optional
Preheat the oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray.
Place the rhubarb and strawberry slices evenly in the prepared pan. Sprinkle the sugar evenly over the fruit. Sprinkle evenly with the gelatin. Pour the water evenly over the gelatin. Sprinkle the cake mix evenly over the mixture. Drizzle the melted butter evenly over the top.
Bake for 65 to 75 minutes or until the cake is set and golden brown. Serve warm or at room temperature with dollops of whipped cream or ice cream if desired.
Substitute fresh rhubarb or fresh strawberries for the frozen. Check the baking progress and reduce the baking time by 5 to 10 minutes if using fresh fruit.