Strawberry Rhubarb Dump Cake Directions:
Preheat the oven to 350°F. Lightly grease a 9x13-inch clear glass baking dish.
Pour both cans of strawberry rhubarb pie filling into the dish and spread evenly to the edges.
Sprinkle the dry yellow cake mix evenly over the fruit without stirring.
Drizzle the melted butter evenly over the surface, covering as much dry mix as possible.
Bake on the center rack for 40 minutes until the top is golden and the filling is bubbling.
Let cool for 15 minutes before serving.
Serve 12 portions, about 3/4 cup each.
WW Points Calculation
Strawberry Rhubarb Pie Filling (2 cans) → 40.00
Yellow Cake Mix (15.25 oz) → 60.00
Unsalted Butter (1/2 cup) → 48.00
Cooking Spray → 0.00
Points Information
Total Points: 148
Servings: 12 servings, about 3/4 cup each
Points per serving: 12.33
Nutrition Information
Calories 360
Fat 15g
Protein 3g
Carbohydrates 55g
Sugar 32g
Sodium 320mg
I'm waiting for your comments! Enjoy!
