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Rhubarb Dump Cake
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Rhubarb Dump Cake

1 Hr(s)
15 Min(s) Prep
45 Min(s) Cook
What makes this Rhubarb Dump Cake better than the old standby? A fresh, juicy filling that celebrates a classic spring ingredient in this dump cake.
What You Need
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16 servings
Original recipe yields 16 servings
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
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Let's Make It
1
Heat oven to 350ºF.
2
Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar, then dry gelatin mix.
3
Beat cake mix, water and butter with whisk until blended; pour over rhubarb. Spread to completely cover rhubarb.
4
Bake 45 min. or until golden brown. Serve warm topped with COOL WHIP.
Kitchen Tips
Tip 1
Substitute
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Strawberry Flavor Gelatin.
Tip 2
Substitute
Prepare using a yellow cake mix.
Tip 3
Special Extra
Top each serving with a dash of ground cinnamon or ginger.
Tip 4
Variation
This easy-to-make dessert is equally delicious when served chilled.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 260mg
11%
Total Carbohydrates 36g
13%
Dietary Fibers 1g
4%
Sugars 24g
48%
Protein 2g
4%
Vitamin A
6%
Vitamin C
0%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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