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Rhubarb Dump Cake

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Rhubarb Dump Cake recipe
photo by:
kraft
What makes this dump cake so much better than the old standby? Fresh fruit, that’s what. Oh, and a juicy filling that celebrates a classic spring ingredient.
time
prep:
15 min
total:
1 hr
servings
total:
16 servings
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What You Need

1
lb.  fresh rhubarb, chopped (about 4 cups)
1/2
cup sugar
1
pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1
pkg. (2-layer size) white cake mix
1
cup water
1/3
cup butter, melted
3/4
cup thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350ºF.

PLACE rhubarb in 13x9-inch baking dish; sprinkle with sugar and dry gelatin mix.

BEAT cake mix, water and butter with whisk until well blended. Pour over rhubarb; spread to completely cover rhubarb.

BAKE 45 min. or golden brown. Serve warm topped with COOL WHIP.

Kraft Kitchens Tips

Substitute
Prepare using a yellow cake mix.
Special Extra
Top each serving with a dash of ground cinnamon or ginger.
Make Ahead
Cake is also excellent served cold. Cake can be baked ahead of time. Cool completely, then refrigerate until ready to serve.
K:59161v1:123040
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