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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.
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
Step 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.
Step 3
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Recipe Tips
Feel free to use fresh or frozen fruit in this strawberry-rhubarb cake recipe. 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.
It can be difficult to determine the doneness of a dump cake. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. To help ensure your rhubarb-strawberry cake is done, check that the fruit mixture is bubbly around the edges of the pan.
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