Strawberry-Rhubarb Dump Cake
Published by St. Martin's Griffin
Editor's Note: Enjoy a little bit of summer all year-round when you make this recipe for Strawberry-Rhubarb Dump Cake! The recipe includes frozen strawberries and rhubarb, so you can quickly and easily make this cake even in the middle of winter as long as you have a well-stocked freezer and pantry. You'll love how easy it is to make this cake, too. Whip up this delightful dump cake for a quick dessert the next time company drops by unexpectedly — or you simply want to satisfy your sweet tooth. For a bit of elegance, consider serving this dessert in glass bowls.
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
Taste and TextureFruity
Type of DishCake, Dessert, Fruit
- Nonstick cooking spray
- 1 (16-ounce) package frozen rhubarb slices
- 1 (16-ounce) package frozen sliced strawberries, no sugar or syrup added
- 2/3 cup sugar
- 1 (3-ounce) package strawberry gelatin mix
- 1 cup water
- 1 (15.25-to 18-ounce) box white cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- Whipped cream or ice cream for serving, optional
Preheat the oven to 350 degrees 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.
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Copyright 2016 Kathy Moore and Roxanne Wyss