Butter Cake Strawberry Rhubarb Dump Cake
Dazzle your taste buds with our Butter Cake StrawberryRhubarb Dump Cake, where sweet strawberries and tangy rhubarb meet a buttery,cakey base in a dessert that's as easy as it is delicious. Just toss it alltogether, bake until golden and bubbly, and watch your guests swoon over thisdelightful concoction!
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 pre-made butter cake cubed
- 2 cups fresh or frozen rhubarb chopped
- 1 21-ounce can strawberry pie filling
- 1/2 cup cup melted butter
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Let’s get ready for some strawberry rhubarb magic.
- Cut the butter cake into cubes and scatter them in a 9x13-inch baking dish like you’re building a fruity masterpiece.
- Spread the strawberry pie filling over the cake cubes. Be generous, like you’re spreading sunshine.
- Sprinkle the chopped rhubarb on top. Think of it as adding a tangy twist.
- Drizzle the melted butter over everything. Butter makes everything better.
- Sprinkle the sugar over the top for a sweet finish.
- Bake for 30-35 minutes, or until it’s golden and bubbly, like a diva in a hot tub.
- Let it cool slightly before serving. Enjoy warm with a scoop of ice cream or a dollop of whipped cream.
Notes
Click here to see the Diva's Finishing Flourishes!
Nutrition
Calories: 380kcalCarbohydrates: 52gProtein: 4gFat: 18gFiber: 2gSugar: 36g
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