Time 50m Yield 15 servings. Number Of Ingredients 5 Steps:
Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.
Time 1h10m Yield 12 Number Of Ingredients 6 Steps:
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. 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. Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Time 55m Yield 9 Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir. Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.
Time 1h Yield 12-16 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb. Sprinkle sugar over the rhubarb. Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar. Next, sprinkle the cake mix over the gelatin. Melt butter; pour over the cake mix. Pour the 1 cup of water over cake mix. Bake for 45 minutes. Cool completely; then chill in refrigerator. When ready to serve, invert onto plate. Top with either vanilla ice cream or Cool Whip. Serves 12 to 16. Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup. This cake was baked in a gas oven. If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude. Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.
Time 1h5m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Arrange rhubarb in the bottom of a 9X13 inch pan. Sprinkle Jello over rhubarb. Sprinkle sugar over Jello. Cover with Marshmallows. Prepare cake mix using 2 eggs and the required amount of water called for on the cake mix. DO NOT add the oil. Spread cake batter over the marshmallows. Bake at 350 degrees for 50-55 mins. Serve warm with cool whip or ice-cream.
Time 1h Yield 16 servings Number Of Ingredients 7 Steps:
Heat oven to 350ºF. Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar, then dry gelatin mix. Beat cake mix, water and butter with whisk until blended; pour over rhubarb. Spread to completely cover rhubarb. Bake 45 min. or until golden brown. Serve warm topped with COOL WHIP.
More about “box mix rhubarb dump cake recipes”
Time 1h Yield 12 Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray. Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula. Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer. Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes. Serve topped with Cool Whip®.
