Juicy Strawberry-Rhubarb Dump Cake with a Golden Buttery Crumble
Yummy Rhubarb Dump Cake combines juicy strawberries and pleasantly tart rhubarb beneath a golden, buttery cake topping. As it bakes, the fruit becomes tender and jammy while the cake mix develops a wonderfully crisp, crumbly top, creating a delicious contrast of textures in every spoonful.
Ingredients:
4 cups fresh rhubarb, chopped into 1-inch pieces
2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar
1 package (3 ounces) strawberry gelatin
1 box (15.25 ounces) yellow cake mix
1 cup unsalted butter, melted
1/2 cup chopped pecans, optional
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread the chopped rhubarb evenly over the bottom of the prepared baking dish.
Add the sliced strawberries and spread them evenly over the rhubarb.
Sprinkle the granulated sugar evenly over the fruit.
Sprinkle the strawberry gelatin evenly over the sugar and fruit.
Drizzle the vanilla extract over the fruit mixture.
Sprinkle the dry yellow cake mix evenly over the entire surface. Do not stir the layers together.
Slowly drizzle the melted butter over the cake mix, trying to cover as much of the surface as possible.
Sprinkle the chopped pecans over the top if using.
Bake for 45-55 minutes, or until the fruit is bubbling around the edges and the top is golden brown.
Remove from the oven and let cool for 15-20 minutes before serving.
Serve warm on its own or with a scoop of vanilla ice cream.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 365 kcal | Servings: 12 servings
