Box Mix Rhubarb Dump Cake Recipes

STRAWBERRY-RHUBARB DUMP CAKE

Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!

Provided by Annalise Sandberg

Categories Dessert

Time 1h10m

Yield 12

Number Of Ingredients 6

Strawberry-Rhubarb Dump Cake image

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 26 g, TransFat 0 g

Ingredients

6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted

RHUBARB DUMP CAKE

A "delicious" dump cake! Main ingredients are: rhubarb, a yellow cake mix, & either raspberry or strawberry gelatin.

Provided by Cindi M Bauer

Categories Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 7

Rhubarb Dump Cake image

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.

Ingredients

4 -5 cups diced rhubarb
3/4 cup sugar
1 (3 ounce) package raspberry gelatin powder or 1 (3 ounce) package strawberry gelatin
1 (18 1/2 ounce) box yellow cake mix (with pudding in the mix)
1/2 cup butter
1 cup water
vanilla ice cream or cool whip dessert topping

AUNT KAYE'S RHUBARB DUMP CAKE

My Aunt Kaye would make this every summer. It smells so good when it is cooking. She also use many different combinations of fresh fruit and flavored gelatin. Be creative and try it out.

Provided by SCOOBYVC

Categories Desserts Cakes Cake Mix Cake Recipes Dump Cake

Time 55m

Yield 9

Number Of Ingredients 6

Aunt Kaye's Rhubarb Dump Cake image

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.

Nutrition Facts : Calories 423.2 calories, Carbohydrate 77.5 g, Cholesterol 1.1 mg, Fat 11.8 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 476.8 mg, Sugar 55.8 g

Ingredients

1 pound rhubarb, cut into 1/4 inch slices
1 cup white sugar
1 (3 ounce) package strawberry flavored Jell-O® mix
1 (18.25 ounce) package yellow cake mix
1 cup water
¼ cup margarine, melted

RHUBARB CUSTARD CAKE

Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 5

Rhubarb Custard Cake image

Steps:

Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.

Nutrition Facts : Calories 300 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 269mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

1 package yellow cake mix (regular size)
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
Whipped cream and fresh mint, optional