Strawberry Rhubarb Dump Cake
Who doesn't love a 3 ingredient dessert, especially when all you need is one dish? This Strawberry Rhubarb Dump Cake is the ultimate blend of sweet and tart fruit that is soft with an irresistibly buttery crisp topping.
Servings: 10
Calories: 289kcal
Equipment
- 9x13 Baking Dish
- Measuring Cup
Ingredients
- ½ cup fresh strawberries chopped small (optional)
- ½ cup fresh rhubarb chopped small (optional)
- 2 19- ounce cans strawberry rhubarb pie filling
- 1 375- gram box yellow cake mix
- 1 stick unsalted butter
Instructions
- Heat oven to 350F and grease a 9x13 baking dish with non-stick spray.
- Add strawberry rhubarb pie filling to baking dish (note: if using additional fresh fruit, add in here).
- Sprinkle cake mix over top as evenly as possible. Cut butter into thin squares and arrange evenly over the yellow cake mix (note: the layers do not need to be mixed).
- Bake for 30-40 minutes, or until bubbling and golden.
- Allow it to sit for a few minutes and serve.
Notes
- It is normal to get some sections of cake mix that do not incorporate, or look cooked, but the more evenly you spread your layers will help. When serving, they can be mixed in.
- Do not mix the layers prior to baking or it can result in a mushy texture. The butter on top helps to crisp up the cake batter.
- Swap for whatever pie filling is your favorite to personalize this recipe.
Nutrition
Calories: 289kcal | Carbohydrates: 47g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 24mg | Sodium: 287mg | Potassium: 20mg | Fiber: 1g | Sugar: 28g | Vitamin A: 282IU | Vitamin C: 11mg | Calcium: 94mg | Iron: 1mg
