Strawberry Rhubarb Dump Cake Recipe

Ingredients

6

cups sliced strawberries

2

cups sliced rhubarb

1/3

cup sugar

1

tablespoon cornstarch

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

10

tablespoons butter, melted

Preparation

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.

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