Apple Rhubarb Dump Cake Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch round pan.
• Beat 1 1/4 cups sugar and butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition.
• Turn mixer to low speed and slowly add in flour, baking powder, and salt, mixing just until combined. Fold in rhubarb.
• Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on batter. Sprinkle almonds and additional sugar on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.

Steps:

• Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping., In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping., Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Steps:

• Preheat oven to 350°. Mix pie filling and pineapple in a greased 13x9-in. baking dish until combined. Toss blueberries with sugar; spoon over pie filling mixture. Sprinkle with cake mix; drizzle with butter. Top with walnuts and almonds (do not stir)., Bake until golden brown and bubbly, 45-55 minutes. Serve warm.

Steps:

• Preheat your oven to 350 degrees F.
• Pour your pie fillings into a 9x13-inch pan, mix them together, then spread them out so it covers the bottom of the pan.
• Sprinkle cake mix over the pie filling.
• Drizzle melted butter over top of the cake mix.
• Bake for 30 to 40 minutes or until the top is golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
• Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.

Steps:

• Preheat oven to 200 degrees C, Grease a 26 cm spring pan.
• Mix flour, baking powder and salt. Set aside.
• In a large bowl cream butter with sugar for about 5 minutes. Add one egg at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer to low and slowly add the flour mixture. Don't over mix.
• Flod in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds.
• Baked for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.

Steps:

• Cream together the butter and the sugar until smooth. Whisk in the eggs, one at a time, and the honey/syrup.
• Stir in the flour and baking powder. Finely chop the stem ginger and add this to the mixture, along with the chopped fruit. Stir it all in, it should form a nice, gloopy batter.
• Pour the mixture into a medium sized baking tray (for a tray-bake style cake) or a cake tin (for a more traditional circular cake).
• Bake in the centre of a pre-heated oven at 180 degrees celcius for 1 hour and 15 minutes. When cooked, a knife inserted into the centre should come out clean. Take the tray/tin out of the oven and leave to cool before cutting into square or slices. Enjoy with a cup of tea mid afternoon, or warm with custard for pudding!

Steps:

• Heat oven to 350ºF.
• Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar, then dry gelatin mix.
• Beat cake mix, water and butter with whisk until blended; pour over rhubarb. Spread to completely cover rhubarb.
• Bake 45 min. or until golden brown. Serve warm topped with COOL WHIP.

Steps:

• Preheat oven to 350 degrees.
• Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.
• Sprinkle sugar over the rhubarb.
• Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.
• Next, sprinkle the cake mix over the gelatin.
• Melt butter; pour over the cake mix.
• Pour the 1 cup of water over cake mix.
• Bake for 45 minutes.
• Cool completely; then chill in refrigerator.
• When ready to serve, invert onto plate.
• Top with either vanilla ice cream or Cool Whip.
• Serves 12 to 16.
• Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.
• This cake was baked in a gas oven.
• If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.
• Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.

Steps:

• Preheat oven to 350 degrees. Mix rhubarb and pie filling and pour into bottom of a greased 13 by 9 inch baking pan. Mix sugar and jello; sprinkle over rhubarb. Sprinkle cake mix over that and sprinkle water over all. Slice butter and distribute evenly on top of cake mix.
• Bake at 350 degrees for 45 minutes. Serve warm with vanilla ice cream or whipped cream.