Rhubarb Dump Cake

Name: Rhubarb Dump Cake
Ingredients: 4 -5 cups diced rhubarb; 3/4 cup sugar; 1 (3 ounce) package raspberry gelatin powder or (3 ounce) package strawberry gelatin; 1 (18 1/2 ounce) box yellow cake mix (with pudding in the mix); 1/2 cup butter; 1 cup water; vanilla ice cream or cool whip dessert topping

7 ingredients

16 steps

Ingredients

4 -5 cups diced rhubarb
3/4 cup sugar
1 (3 ounce) package raspberry gelatin powder or (3 ounce) package strawberry gelatin
1 (18 1/2 ounce) box yellow cake mix (with pudding in the mix)
1/2 cup butter
1 cup water
vanilla ice cream or cool whip dessert topping

Directions

1

Preheat oven to 350 degrees.
2

Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.
3

Sprinkle sugar over the rhubarb.
4

Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.
5

Next, sprinkle the cake mix over the gelatin.
6

Melt butter; pour over the cake mix.
7

Pour the 1 cup of water over cake mix.
8

Bake for 45 minutes.
9

Cool completely; then chill in refrigerator.
10

When ready to serve, invert onto plate.
11

Top with either vanilla ice cream or Cool Whip.
12

Serves 12 to 16.
13

Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.
14

This cake was baked in a gas oven.
15

If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.
16

Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.