Strawberry-Rhubarb Dump Cake
Annalise Sandberg
Updated Aug 8, 2025
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
Ingredients
- 6 cups sliced strawberries
- 2 cups sliced rhubarb
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 10 tablespoons butter, melted
Instructions
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Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
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Step2In 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.
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Step3Bake 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
Recipe Tips
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