Rhubarb Dump Cake
Yields: 8-10 servings
Prep time: 10 minutes
Cook time: 45-55 minutes
Ingredients:
4 cups chopped fresh rhubarb (about 1 lb)
1 cup granulated sugar
1 (3 oz) package strawberry gelatin powder (Jell-O)
1 box yellow cake mix (15-18 oz)
¾ cup (1 ½ sticks) unsalted butter, melted
Instructions:
Preheat Oven:
Set your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Layer Rhubarb & Sugar:
Spread the chopped rhubarb evenly in the bottom of the prepared baking dish. Sprinkle the granulated sugar evenly over the rhubarb.
Add Strawberry Gelatin:
Sprinkle the dry strawberry gelatin powder evenly over the sugar and rhubarb layer. Do not stir.
Top with Cake Mix:
Evenly spread the dry yellow cake mix over the gelatin layer. Again, do not mix.
Pour on Butter:
Drizzle the melted butter evenly over the dry cake mix. Try to cover as much of the surface as you can.
Bake:
Place the dish in the preheated oven and bake for 45-55 minutes, or until the top is golden brown, bubbly, and the rhubarb is tender.
Cool:
Let the cake cool for 15-20 minutes before serving, as it will be very hot straight from the oven.