Aunt Kaye’s Rhubarb Dump Cake

My Aunt Kaye would make this every summer. It smells so good when it is cooking. She also use many different combinations of fresh fruit and flavored gelatin. Be creative and try it out.

Original recipe makes 9 servings

Ingredients

1 pound rhubarb, cut into 1/4 inch slices
1 cup white sugar
1 (3 ounce) package strawberry flavored Jell-O® mix
1 (18.25 ounce) package yellow cake mix
1 cup water
1/4 cup margarine, melted

  • PREP

    10 mins

  • COOK

    45 mins

  • READY IN

    55 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish.
  2. 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.
  3. Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.

Nutrition

Calories: 423 kcal
Carbohydrates: 77.5 g
Cholesterol: 1 mg
Fat: 11.8 g
Fiber: 1.5 g
Protein: 3.9 g
Sodium: 477 mg

Related Recipes:

Rhubarb Cake II Rhubarb Upside Down Cake I Rhubarb Pudding Cake Rhubarb Upside Down Cake III Upside Down Rhubarb Cake Rhubarb Upside Down Cake II Aunt Janet’s Pumpkin Dump Cake Dump Cake I Dump Cake V Dump Cake IV