Strawberry Rhubarb Dump Cake Recipe photo by Taste of Home
Strawberry Rhubarb Dump Cake
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 12 servings.
It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! —Jessica Bridge, Grand Junction, Colorado
Ingredients
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4 cups chopped fresh or frozen rhubarb
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4 cups quartered fresh strawberries
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1/4 cup orange liqueur or orange juice
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1 tablespoon sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cardamom
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3/4 cup butter, melted and divided
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1 package spice cake mix (regular size)
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Whipped cream, optional
Directions
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1.
Preheat oven to 350°. In a large bowl, combine the first seven ingredients; transfer to a greased 13x9-in. baking dish. Drizzle with 3 tablespoons butter; sprinkle with cake mix. Top with remaining butter.
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2.
Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.
Nutrition Facts
1/2 cup: 272 calories, 13g fat (8g saturated fat), 31mg cholesterol, 362mg sodium, 38g carbohydrate (21g sugars, 2g fiber), 3g protein.
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