Chef Freddy's Apple-Rhubarb Cake
Submitted by mikebrant
Apple pie filling and fresh rhubarb topped with marshmallows, strawberry gelatin, and white cake mix, then baked into a gooey, fruity dump cake. No mixing bowls required. Just layer, bake, and chill.
YIELD
1 servingsPREP
10 minCOOK
45 minREADY
55 minThis might be the easiest cake you’ll ever make, and somehow it tastes like you spent all afternoon on it.
Apple pie filling and diced rhubarb go into the bottom of the pan, then get dusted with strawberry gelatin, sugar, and cinnamon.
Marshmallows pile on next, and dry white cake mix gets poured right over the top.
No mixing, no fuss.
The oven does all the work, melting everything together into a sweet, fruity, gooey creation with a cakey crust on top.
Serve it chilled for the best texture, and don’t be shy with the whipped cream.
Kitchen Tips
- The cake mix goes on dry. Don’t mix it with anything. It bakes into a crust on top as the fruit bubbles up underneath
- Fresh rhubarb adds a tart punch that balances all the sweetness from the marshmallows and pie filling
- Let it cool completely to room temperature before refrigerating so it sets up properly
- Top with whipped cream, vanilla ice cream, or a drizzle of caramel sauce when serving
Ingredients
Directions
1) Mix the fruit together and put in the bottom of 9” x 11” glass cake/baking pan. 2) Mix the gelatin, sugar and, cinnamon, pour over the fruit, cover with the marshmallows, then pour the cake mix on top of everything. 3) Bake in a 350o oven for 45 to 50 min. cool to room temperature and then refrigerate `til ready to serve, garnish as desired.
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