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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-

By Annalise Sandberg

February 13, 2017

Ingredients

cups sliced strawberries

cups sliced rhubarb

1/3

cup sugar

tablespoon cornstarch

box Betty Crocker™ Super Moist™ yellow cake mix

tablespoons butter, melted

Steps

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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;