Ingredients
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For the Fruit Layer:
- 4 cups fresh strawberries, sliced
- 2 cups rhubarb, diced (peel if necessary)
- ¾ cup granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
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For the Cake Layer:
- 1 box (18.25 oz) vanilla or yellow cake mix
- ½ cup all-purpose flour (optional, for thicker cake)
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For the Butter Topping:
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup brown sugar
- 1 tsp vanilla extract
Instructions
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Preheat & Prep
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Prepare the Fruit
- In a bowl, toss strawberries, rhubarb, granulated sugar, cinnamon, and nutmeg. Let sit 10 minutes to release juices.
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Layer the Fruit
- Spread the fruit mixture evenly in the baking dish.
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Add the Cake Layer
- Sprinkle dry cake mix (and flour, if using) over the fruit in ½-inch layers. Don’t skip this—it creates a lovely texture!
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Drizzle the Butter
- In a small bowl, mix melted butter, brown sugar, and vanilla. Drizzle generously over the cake layer.
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Bake
- Bake for 35–40 minutes, or until the cake is golden and the fruit bubbles.
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Serve Warm
- Let cool 10 minutes. Serve with ice cream or whipped cream.
Notes
- Gluten-Free? Use a gluten-free cake mix and serve with a dairy-free ice cream.
- Less Sweet? Reduce sugar to ½ cup and add a pinch of salt.
- Boost Flavor: Add 1 tbsp lemon zest or a splash of bourbon to the butter mixture.
- Make Ahead: Store leftovers in the fridge for up to 3 days. Reheat in the microwave for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian