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Strawberry Rhubarb Dump Cake Cobbler

Teresa Ambra
This amazing Strawberry Rhubarb Dump Cake Cobbler is a wonderful dessert for potlucks, family reunions, backyard barbecues or holiday dinners. This dairy free (vegan) version can be oven ready in 5 minutes!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16
Calories 262 kcal

Equipment

  • 1 9x13" glass baking dish
  • measuring cups
  • 1 nut chopper if nuts are not previously chopped
  • 1 wooden spoon

Ingredients
  

  • 3 cans strawberry rhubarb pie filling Lucky Leaf makes this
  • 1 cup coconut
  • 1 cup pecans coarsely chopped, or about ½ cup finely diced pecans
  • 18.25 oz. box butter recipe yellow cake mix (dry)
  • 2/3 cup canola oil (or you can use 1 cup of melted butter if you don't need to keep the recipe vegan)

Instructions
 

  • Spread pie filling in a greased 9x13” glass baking dish.
  • Sprinkle with coconut.
  • Sprinkle with pecans.
  • Spread dry cake mix over top of other ingredients.
  • Pour oil over top of dry cake mix.
  • Bake at 350 for about 45-60 minutes or until bubbly around the edges.

Notes

NOTE: I normally use a full cup of melted butter for this recipe, but felt that only 2/3 cup of canola oil was  needed.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 262kcalCarbohydrates: 28gProtein: 2gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 236mgPotassium: 58mgFiber: 1gSugar: 15gVitamin A: 3IUVitamin C: 0.3mgCalcium: 73mgIron: 1mg
Keyword cake, cobbler, dessert, strawberries
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