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
Strawberry Rhubarb Dump Cake
Watch How to Make Strawberry Rhubarb Dump Cake
Strawberry Rhubarb Dump Cake
Prep Time
20 min
Cook Time
45 min
Yield
12 servings
Ingredients
- 4 cups chopped fresh or frozen rhubarb
- 4 cups quartered fresh strawberries
- 1/4 cup orange liqueur or orange juice
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 3/4 cup butter, melted and divided
- 1 package spice cake mix (regular size)
- 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.
Nutrition Facts
1/2 cup: 272 calories, 13g fat (8g saturated fat), 31mg cholesterol, 362mg sodium, 38g carbohydrate (21g sugars, 2g fiber), 3g protein.
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