Rhubarb Dump Cake

By á-3201

Ingredients

• 1 lb. (450 g) fresh rhubarb, chopped (about 4 cups) 1/2 cup sugar
• 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
• 1 pkg. (2-layer size) white cake mix
• 1 cup water
• 1/3 cup butter, melted
• 1 cup thawed Cool Whip Whipped Topping

Details

Servings 16

Preparation

Step 1

HEAT oven to 350ºF.

PLACE rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar and dry jelly powder.

STIR cake mix, water and butter with fork just until cake mix is moistened. (Do not overmix.) Pour over rhubarb; spread to completely cover rhubarb.

BAKE 45 min. or until golden brown. Serve warm topped with Cool Whip.
kraft kitchens tipsSubstitutePrepare using a yellow cake mix.Special ExtraTop each serving with a dash of ground cinnamon or ginger. Make AheadCake is also excellent served cold. Cake can be baked ahead of time. Cool completely, then refrigerate until ready to serve.

Calories 230 Total fat 8 g Saturated fat 4 g Cholesterol 10 mg Sodium 260 mg Carbohydrate 38 g Dietary fibre 1 g Sugars 29 g Protein 2 g Vitamin A 4 %DV Vitamin C 4 %DV Calcium 8 %DV