Strawberry Rhubarb Dump Cake
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 Recipe Type: Desserts Total Time: PT01H05M
Prep time:
Cook time:
Serving size: 12
Calories per serving: 120
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 120
4 cups chopped fresh or frozen rhubarb, thawed and drained, if frozen
4 cups quartered fresh or frozen strawberries, thawed and drained, if frozen
1/4 cup orange liqueur or orange juice
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
3/4 cup butter, melted and divided
1 package spice cake mix
whipped cream, optional
Directions:
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.
Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.
Source: tasteofhome.com
Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.
Source: tasteofhome.com