Strawberry Rhubarb Dump Cake
Strawberry Rhubarb Dump Cake is a delightful dessert that perfectly marries the sweetness of ripe strawberries with the tangy zing of fresh rhubarb, all under a golden, buttery cake layer. This effortless treat is ideal for summer celebrations or cozy evenings, requiring minimal prep time. Just layer the ingredients in a baking dish, pop it in the oven, and indulge in a warm slice topped with ice cream for an unforgettable flavor experience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups fresh rhubarb, chopped
- 1 box (15.25 oz) yellow or white cake mix
- 1 cup granulated sugar (adjust to taste)
- ½ cup unsalted butter, melted
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, toss together the sliced strawberries and chopped rhubarb with sugar.
- Grease a 9×13 baking dish and spread the fruit mixture evenly across the bottom.
- Sprinkle the dry cake mix evenly over the fruit without mixing.
- Drizzle melted butter over the cake mix.
- Pour water over the top without stirring.
- Bake for 45-50 minutes until golden brown and bubbly.
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 265
- Sugar: 23g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg