Even better than store-bought ones are these glazed icing-covered yeast doughnuts! It’s simple and enjoyable to create these yeast donuts.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 18 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 (18.25 ounce) box yellow cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
- 5 cups chopped rhubarb
- 1 cup white sugar
- 1 teaspoon cinnamon
- 1 cup hot water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared cake pan. Top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 203 mg |
| Sugars | 24 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. Everyone who likes rhubarb will enjoy this. I am gluten free and used a gluten free mix. I made it with a from scratch cake and heavy cream too and it was also great.
I had a cake mix that was getting old so I used this recipe to get rid of it. I quite enjoyed the result! I probably won’t be making this often as I prefer to make things from scratch however, this is an awesome way to use up cake mixes near the end of their expiry date as well as use larger quantities of in season rhubarb. It accomplished what I wanted it to do with delicious results!
Easy and delicious. I substituted Greek yogurt for the oil in order to save calories and it turned out great. Irresistible straight out of the oven.
Added 6 cups of rhubarb and cut sugar to 3/4 cup plenty sweet enough delicious good cold or warm very creamy
Moist, yummy, delicious! So easy to make
Absolutely wonderful! Instead of hot water I used Heavy Cream and it definitely was richer!! Very tasty!
Forgot completely about pouring the hot water on top!! Oh man… Okay…all the baking is done. It turned out more like a cake than pudding. Still very tasty but that was the last of my frozen rhubarb to use! Next time I get more, I will definitely follow the directions!
Used a white cake mix. Loved it…. Husband loved it… Easy to make!
Yum. Made it loved it! Added a bit extra cinnamon and water as I used 2 10oz cake mixes. Turned out great. Moist and flavourful.
This was excellent! One reviewer suggested using heavy cream instead of water on top of the cake, I’ll try that next time. I only had white cake mix so I used that and added a good amount of each ground cinnamon and nutmeg along with a few sprinkles of ground ginger to the mix and on top of the rhubarb. I’m also not a fan of sweet desserts so I used just a half cup of sugar on top. For me and my family, it turned out perfect! Oh, and my rhubarb was frozen so I made sure to lay it out on paper towels AND squeezed excess water out of it before spreading it on the cake. Not doing so will most likely give you soup. Thanks, Michelle, for this one, I’ll be using it a lot!
I used a package of strawberry Jello for part of the sugar and left out the cinnamon. So delicious!
This is my first attempt at a “pudding cake.” Didn’t have near enough rhubarb, so I added strawberries and even after then, we ended up with only about 3 cups. It was still delicious! It seemed weird to make, but it turned out great. I just used hot water and it was still yummy, creamy, and very moist. First night, we had with cool whip. Eating the leftovers by heating them up and putting ice cream next to it!
I made my own gluten free cake mix. Rhubarb and strawberries were used because I only had 4 cups of rhubarb. This is a wonderful recipe with a fantastic taste!
Everyone loved it!
Supper Yummy and very creamy. Didn’t try it with the heavy whipping cream like the other rater put, but this was very creamy with none of the extra calories and fat.
I have made this for years, but always use 1 cup heavy cream over the top. very creamy/pudding layer with the rhurbarb. I cannot imagine hot water creating the same pudding effect. good with other fruit also.