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Strawberry-Rhubarb Dump Cake

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Strawberry-Rhubarb Dump Cake
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 12
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Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!
Updated Feb 13, 2017

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2
    In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
  • 3
    Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    May use fresh or frozen fruit. If using frozen, do not thaw before using.
  • tip 2
    Make sure to spread out cake mix so there are no large mounds on top of cake.

Nutrition

280 Calories, 11g Total Fat, 1g Protein, 43g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
340mg
14%
Potassium
210mg
6%
Total Carbohydrate
43g
14%
Dietary Fiber
2g
8%
Sugars
26g
Protein
1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
80%
80%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
0 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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