Dump It In Rhubarb Cake Recipes

STRAWBERRY RHUBARB DUMP CAKE

Strawberry Rhubarb Dump Cake image

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

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 362mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

DUMP-IT-IN RHUBARB CAKE

Dump-It-In Rhubarb Cake image

Make and share this Dump-It-In Rhubarb Cake recipe from Food.com.

Provided by Aroostook

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

4 cups chopped rhubarb
1 package strawberry gelatin
1 cup sugar
1 -2 dash cinnamon
1 yellow cake mix
1 cup water
whipped topping (optional)
1/2 cup flour, to coat the rhubarb

Steps:

Spread rhubarb in an 9x13 pan.
Sprinkle with sugar and dry jello powder.
Sprinkle dry cake mix over sugar.
Pour a cup of water evenly over mixture.
Cover tightly with foil.
Bake 350 F for 30 minutes or so until cake is done.

PEACH, BERRY, AND RHUBARB DUMP CAKE

Peach, Berry, and Rhubarb Dump Cake image

Take a dive into this quick, easy, and delicious rhubarb treat that'll keep you and your friends coming back for a second helping. Serve with vanilla ice cream.

Provided by Sip Stir and Simmer

Categories Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
2 cups white sugar, divided
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 cup blackberries
1 cup blueberries
1 cup sliced peaches
1 cup chopped rhubarb
1 tablespoon lemon juice
1 cup unsalted butter, melted
½ cup chopped walnuts
2 tablespoons ground cinnamon

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine flour, 1 cup sugar, and baking powder in a bowl; mix until evenly distributed. Add milk and whisk until batter is smooth with no clumps.
Combine blackberries, blueberries, peaches, rhubarb, remaining 1 cup sugar, and lemon juice in a medium pot over medium heat. Mix until sugar is evenly distributed. Increase heat to medium-high and bring to a boil.
Remove fruit mixture from the stove and pour into a 9x13-inch baking pan. Pour the batter over top and then the melted butter; do not mix. Top with walnuts and cinnamon.
Bake in the preheated oven for 45 minutes. Remove from the oven and let cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 365 calories, Carbohydrate 48.2 g, Cholesterol 42.3 mg, Fat 19.2 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 10.3 g, Sodium 289.6 mg, Sugar 37 g

RHUBARB DUMP CAKE

Rhubarb Dump Cake image

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

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

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.

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