Shirley Eves’s Strawberry Rhubarb Dump Cake

Cook Time: 1 hour
Total Time: 1 hour
Ingredients:
• 3 to 4 cups of cubed rhubarb (raw) can be fresh or frozen
• 1 cup strawberries (or any berry) can be fresh or frozen
• 1/2 cup sugar
• 1 (3 oz) package of strawberry Jello – may be sugar free
• 1 white cake mix (2-layer size) or any cake mix flavour will work
• 1 1/4 cup water
• 1/2 cup melted margarine or butter
Preparation:
Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given – do not mix. Bake in a 350° oven for about 1 hour. Delicious served warm!