Strawberry Rhubarb Winter Dump Cake
Strawberry Rhubarb Winter Dump Cake is the ultimate comfort dessert, blending sweet strawberries with tangy rhubarb for a warm, gooey treat. This easy-to-make cake layers juicy fruit beneath a buttery cake mix topping that bakes to golden perfection. Perfect for chilly evenings, it fills your home with delightful aromas and pairs beautifully with a scoop of vanilla ice cream. Get ready to impress your family and friends with this nostalgic dessert that’s as simple as it is delicious.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine sliced strawberries and chopped rhubarb with sugar; let sit for a few minutes to release juices.
- Spread the fruit mixture evenly in the prepared baking dish and sprinkle the dry cake mix over the top.
- Drizzle melted butter evenly over the cake mix and pour water on top.
- Bake for 40-45 minutes or until bubbly and golden brown. Serve warm with ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice (130g)
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg