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Strawberry-Rhubarb Dump Cake

  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 12

Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly! ...MORE+ LESS-

Annalise Sandberg Annalise Sandberg
February 13, 2017

Ingredients

6
cups sliced strawberries
2
cups sliced rhubarb
1/3
cup sugar
1
tablespoon cornstarch
1
box Betty Crocker™ SuperMoist™ yellow cake mix
10
tablespoons butter, melted

Steps

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
100
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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