Strawberry-Rhubarb Dump Cake

 


Ingredients

  • 6
    cups sliced strawberries
  • 2
    cups sliced rhubarb
  • 1/3
    cup sugar
  • 1
    tablespoon cornstarch
  • 1
    box Betty Crocker™ Super Moist™ yellow cake mix
  • 10
    tablespoons butter, melted

  • Steps

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
    2 In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.

    3 Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.

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