Strawberry Rhubarb Dump Cake
A perfect combo of tart and sweet in this Strawberry Rhubarb Dump Cake!
Servings - 16 servings
Ingredients
- 2 cans strawberry rhubarb fruit filling
- 1 box yellow or white cake mix
- 1 stick butter melted
Instructions
- Preheat oven to 350 F. Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
- Spread both cans of the fruit filling into the base of the baking dish and spread into an even layer.
- In a small mixing bowl, cut the butter into the dry cake mix until crumbles form.
- Sprinkle the crumbled cake mix-butter combo over the fruit filling in the baking dish. Spread evenly and flatten as best you can.
- Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown. Let cool slightly.
- Serve warm, at room temp, or chilled - best with vanilla ice cream or whipped cream topping.