Strawberry-Rhubarb Dump Cake

By ldelmas

Ingredients

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

Preparation

Step 1

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.