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Thanks to my mother in law I had a pretty good collection of rhubarb to get used up tonight. I decided to make one of our springtime favorites: Rhubarb Dump Cake! It’s a simple, delicious recipe.


4 cups chopped rhubarb

1 cup sugar

1/4 cup of strawberry jello powder

1 box of white cake mix

1 cup of hot water

6 T. melted butter


Preheat your oven to 350Β°

Spread chopped rhubarb in bottom of a 9X13 baking dish.

Mix together sugar and Jell-O powder and then sprinkle over top of the rhubarb.

Sprinkle the entire box of white cake mix over top of the sugar mixture.

Pour hot water on top of cake mix.

Pour melted butter on top and bake for 40-45 minutes.

You can enjoy this desert hot or cold after it is refrigerated! Enjoy!

From the gravel road-



Before you get sick to your stomach on the title (like my kids would) hang with me and hear more about it! πŸ™‚

This is actually a super easy, delicious recipe that I have turned into a "healthier" version by adding the pumpkin. NOTE: not pumpkin pie filling, just canned pumpkin. πŸ™‚

Step #1 Preheat your oven to 350* and butter or spray a 9 X 13 pan. Don't tell me I am the only person that spices up their supper by adding a smiley face in the butter.

Step #2 Brown 1 pound of hamburger, add 1 can of Campbell's fiesta cheese, and 1/2 cup of shredded cheese

Step #3 Add 1/2 can of refried beans, 1/2 can of canned pumpkin, and 1/2 can enchilada sauce. Let everything melt and stir often over low heat.

Step #4 Fill tortilla shells with meat mixture, then roll and lay in the 9 X 13 pan.

Step #6 pour remainder of the can of enchilada sauce over top of the rolled enchiladas and sprinkle 1/4 cup of shredded cheese on top.

Step #7 Bake at 350* for about 20 minutes or until the cheese is melted. While this batch is baking you can create another batch with the remainder of the refried beans and canned pumpkin. You assemble everything just as you would above, put it in the pan, cover with aluminum foil and put it in the freezer for a meal at a later date!

Step #8 Enjoy, don't tell your family there is canned pumpkin in the filling (as a healthy addition) and see if they even notice! πŸ˜‰

Have you ever used canned pumpkin in a recipe like this? I would love to hear about it! What other sneaky (healthy) substitutions do you try in your recipes?

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