Rhubarb Strawberry Dump Cake
Rhubarb Strawberry Dump Cake is a delightful dessert that combines the sweet juiciness of ripe strawberries with the tartness of fresh rhubarb. This easy-to-make cake features a golden, crispy topping and a warm, fruity filling, making it perfect for gatherings or a cozy night in. Serve it warm with vanilla ice cream for an indulgent treat that evokes nostalgic summer memories.
- 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 cup granulated sugar
- 1 box (15.25 oz) yellow cake mix
- ½ cup butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a mixing bowl, combine strawberries, rhubarb, and sugar; let sit for 10 minutes.
- Prepare cake mix according to package instructions but do not bake yet.
- Pour the fruit mixture into the prepared baking dish evenly.
- Spread the cake batter over the fruit without stirring.
- Drizzle melted butter evenly over the top.
- Bake for 45-50 minutes until bubbly and golden brown. Let cool slightly before serving.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg