Rhubarb Dump Cake
- Source
- Kraft Foods website printout
- Serves
- 16
- Prep
- 15 min
- Cook
- 45 min
Ingredients
- 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
Steps
- HEAT oven to 350°F.
- 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.
Notes
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.