Strawberries and rhubarb are at their peak during the spring months. Put them to good use in this easy dump cake recipe. If you can't find fresh fruit, this strawberry-rhubarb dump cake is just as good with frozen. Bake up a sweet, satisfying dessert with just 10 minutes of prep. Here's how to make our best recipe for strawberry-rhubarb dump cake.
How to Make Strawberry-Rhubarb Dump Cake
You can use fresh or frozen fruit to make this rhubarb-strawberry dump cake. Here's a quick look at how to make it.
- Layer the whole strawberries and sliced rhubarb in your baking dish.
- Sprinkle on sugar and yellow cake mix. Be sure to sprinkle it on in even layers.
- Top with pats of butter and bake until the fruit is juicy and the top is golden.
How to Serve Rhubarb-Strawberry Dump Cake
This dump cake recipe is best served warm with a scoop of vanilla ice cream. You can also serve it with whipped cream or yogurt. One of our recipe testers loved it with a drizzle of cream.
Ingredients
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Nonstick cooking spray
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4 cups fresh or frozen rhubarb
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3 cups fresh or frozen whole strawberries, halved if large
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1/4 cup sugar
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1 package 2-layer-size yellow cake mix
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3/4 cup cold salted butter, sliced into 24 pats
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Vanilla ice cream, for serving (optional)
Directions
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Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Place frozen fruit in the prepared dish. Evenly sprinkle sugar and cake mix over strawberries. Arrange pats of cold butter evenly over the cake mix.
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Bake 45 to 50 minutes or until cake mix is firm and browned, and filling is bubbly. Serve warm or at room temperature. If desired, serve with ice cream.
Nutrition Facts (per serving)
| 304 | Calories |
| 13g | Fat |
| 45g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 303.6 | |
| % Daily Value * | |
| Total Fat 13.3g | 17% |
| Saturated Fat 8g | 40% |
| Cholesterol 30.5mg | 10% |
| Sodium 411.2mg | 18% |
| Total Carbohydrate 45.1g | 16% |
| Dietary Fiber 2.1g | 8% |
| Total Sugars 25.6g | |
| Protein 2.4g | 5% |
| Vitamin D 0mcg | 0% |
| Vitamin C 28.8mg | 32% |
| Calcium 137.5mg | 11% |
| Iron 1.2mg | 7% |
| Potassium 207.5mg | 4% |
| Fatty acids, total trans 0.6g | |
| Vitamin D 0IU | |
| Alanine 0.1g | |
| Arginine 0.1g | |
| Ash 2.4g | |
| Aspartic acid 0.2g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 9.8mg | |
| Copper, Cu 0.1mg | |
| Cystine 0g | |
| Energy 1270.5kJ | |
| Fluoride, F 2.3mcg | |
| Folate, total 43.4mcg | |
| Glutamic acid 0.6g | |
| Glycine 0.1g | |
| Histidine 0g | |
| Isoleucine 0.1g | |
| Leucine 0.2g | |
| Lysine 0.1g | |
| Methionine 0g | |
| Magnesium, Mg 15.2mg | |
| Manganese, Mn 0.3mg | |
| Niacin 1.3mg | |
| Phosphorus, P 154.9mg | |
| Pantothenic acid 0.3mg | |
| Phenylalanine 0.1g | |
| Phytosterols 5.2mg | |
| Proline 0.2g | |
| Retinol 95.2mcg | |
| Selenium, Se 2.1mcg | |
| Serine 0.1g | |
| Starch 0g | |
| Theobromine 0mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 1mg | |
| Tryptophan 0g | |
| Tyrosine 0.1g | |
| Valine 0.1g | |
| Vitamin A, IU 401.7IU | |
| Vitamin A, RAE 99.5mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 15.1mcg | |
| Water 82.9g | |
| Zinc, Zn 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
