Description
A sweet and tart strawberry rhubarb dump cake with a buttery golden topping. This easy dessert is perfect for any occasion.
Ingredients
Scale
- 4 cups sliced rhubarb
- 4 cups quartered strawberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 box yellow or white cake mix
- 12 oz Sprite or 7Up soda
- 1/3 cup melted butter
Instructions
- Wash and slice strawberries and rhubarb
- Combine fruit with sugar and let sit 30 minutes
- Drain excess juice leaving 1/2 cup
- Mix fruit with juice, cornstarch, vanilla, and salt
- Preheat oven to 350°F
- Spread fruit in greased 9×13 pan
- Sprinkle cake mix evenly on top
- Drizzle butter and soda over cake mix
- Do not stir
- Bake 50-60 minutes until golden and bubbly
Notes
- Use fresh or frozen fruit without thawing
- Spread cake mix evenly to avoid dry spots
- Check for bubbling edges to confirm doneness
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28
- Sodium: 320
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 3
- Cholesterol: 25