Rhubarb and Strawberry Dump Cake recipe

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Ingredients

4 cups chopped rhubarb
2 cups sliced strawberries
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
¼ cup white sugar, or more to taste
1 (15.25 ounce) package yellow cake mix
1 cup warm water
¼ cup butter

Nutrition Info

247.8 calories
carbohydrate: 42.2 g
cholesterol: 10.9 mg
fat: 8.2 g
fiber: 1.6 g
protein: 2.8 g
saturatedFat: 3.1 g
servingSize: -
sodium: 294.9 mg
sugar: 27.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

  2. Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer, do not stir. Dot the top of the cake with butter.

  3. Bake in the preheated oven until cake is bubbly, about 20 minutes.

Recipe Yield

12 servings

Recipe Note

An easy springtime recipe, using strawberries and rhubarb, that is simple enough for kids to help with. This recipe is terrific with vanilla bean ice cream.

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