Raspberry Rhubarb Dump Cake Recipe
6 Cups
2 Cups
1 1/2 Cups
1 large pkg
1 pkg
1 Cup
1 Cup
1/2 Cup |
Fresh Rhubarb, washed and
chopped
Fresh Raspberries
Sugar
raspberry Jell-o (dry)
White Cake Mix (dry)
Walnuts, chopped
Water
butter or margarine |
|
Oven Temp ~ 350°
Baking Time ~ 40 Min.
Cake Recipe Pan Type ~ 9 x 13 inch pan
|
Raspberry Rhubarb Dump Cake Directions:
Preheat oven, grease a glass 9 X 13 baking dish.
Layer washed and diced rhubarb evenly
into the bottom of the baking dish, layer the raspberries evenly over the
top of the rhubarb, sprinkle 1 & 1/2 cups of sugar over the top of the
berries, sprinkle dry Jell-O over berries, spread the dry white cake mix
over Jell-O, sprinkle chopped walnuts over the top.
Pour 1 cup of water over top of all. Melt butter or margarine and drizzle
over top of mixture. Bake until golden brown.
You can serve the raspberry rhubarb dump cake warm with vanilla ice
cream or cool completely and top with whipped topping.
ENJOY!
Servings 8 to 10.
Strawberries or any fruit can be substituted for the raspberries.