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Strawberry-Rhubarb Dump Cake

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Annalise Sandberg
Updated Jul 20, 2022
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Made with only six ingredients and 10 minutes of prep, this Strawberry-Rhubarb Dump Cake is weeknight- and crowd-friendly! Betty Crocker™ cake mix lends a helping hand and makes this delicious dessert come together lickety-split. Serve up plates of warm strawberry-rhubarb cake topped with vanilla ice cream or whipped cream for a sweet treat that's sure to please.

Strawberry-Rhubarb Dump Cake

  • Prep Time 10 min
  • Total 1 hr 10 min
  • Servings 12
  • Ingredients 6
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Step 
    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.
  • Step 
    3
    Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.

Nutrition

Nutrition Facts are not available for this recipe

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