If you're looking for a simple dessert that captures the essence of summer, this Berry Rhubarb Delight Dump Cake is it! With a medley of tart rhubarb, sweet berries, and a buttery cake topping, it's a fuss-free treat that’s perfect for any occasion.
Rhubarb provides a tart backbone that contrasts beautifully with the sweetness of the berries. Strawberries, blueberries, and raspberries add a vibrant mix of colors and flavors, making the cake visually appealing and deliciously fruity. Granulated sugar sweetens the tart rhubarb, while the yellow cake mix forms a light, fluffy topping. Unsalted butter adds richness and helps create a golden crust. Lastly, a bit of water ensures the cake stays moist and the fruit gets tender.
This dump cake shines on its own, but a dollop of whipped cream or a scoop of vanilla ice cream can elevate it to a whole new level. For a unique twist, serve it warm with a drizzle of caramel sauce.
Start by preheating your oven to 350°F (175°C). While it warms up, take out a 9x13 inch baking dish and scatter the chopped rhubarb evenly across the bottom. Next, layer on the strawberries, blueberries, and raspberries. Aim for an even distribution so every bite gets a mix of flavors.
With the fruit neatly layered, sprinkle the granulated sugar evenly over the top. This step is crucial for balancing the tartness of the rhubarb. Now, grab your box of dry yellow cake mix and distribute it evenly over the fruit and sugar layers. Try not to press it down; just let it rest on top.
Pour the melted butter evenly across the surface of the cake mix. The butter will seep through, helping to form that delightful golden crust. Finally, gently pour the cup of water over the entire dish. The water will ensure that the cake remains moist during baking.
Place your dish in the preheated oven and bake for 45-50 minutes. You’re looking for a golden brown top and bubbling fruit at the edges. Once done, let the cake cool slightly before serving so the flavors meld together.
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