Strawberry Rhubarb Dump Cake
Strawberry Rhubarb Dump Cake is a scrumptious dessert that beautifully balances sweet strawberries and tangy rhubarb, all topped with a buttery cake layer. This effortless recipe is perfect for any occasion, from family gatherings to summer picnics. Each bite delivers a delightful explosion of flavors, making it an instant crowd-pleaser. Serve it warm with a scoop of ice cream or whipped cream for an unforgettable treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, chopped
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- In a bowl, combine chopped strawberries and rhubarb with sugar; let sit for 10 minutes.
- Spread the fruit mixture evenly in the baking dish.
- Sprinkle the dry cake mix evenly over the fruit.
- Drizzle melted butter over the cake mix.
- Pour water evenly over the top and bake for 45-50 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg