Strawberry Rhubarb Dump Cake
Indulge in the delightful flavors of summer with this easy Strawberry Rhubarb Dump Cake. This dessert combines sweet strawberries and tart rhubarb, featuring a warm, gooey filling topped with a buttery crumb crust. Perfect for family gatherings or cozy nights in, it brings back memories of lazy afternoons spent baking. Whether served warm with ice cream or chilled as leftovers, this cake will surely impress your loved ones.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and chopped
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar (adjust to taste)
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup water
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a bowl, combine strawberries, rhubarb, sugar, and water; toss until well-coated.
- Pour the fruit mixture into the prepared baking dish.
- Evenly sprinkle the dry cake mix over the fruit layer without mixing.
- Drizzle melted butter evenly on top of the cake mix.
- Bake for 40-45 minutes or until golden brown and bubbly around the edges. Let cool slightly before serving.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 290
- Sugar: 24g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg