Rhubarb Dump Cake Recipe
This Rhubarb Dump Cake Recipe is the easiest way to turn fresh rhubarb into a warm, sweet-tart dessert with barely any effort—just layer, bake, and enjoy! Perfect with a scoop of vanilla ice cream.
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Servings: 8
Calories: 320kcal
Equipment
- 9×13 inch baking dish
- Mixing bowl (for melting butter)
- Measuring cups
- Knife and cutting board
- Spoon or spatula
Ingredients
- 4 cups chopped rhubarb
- 1 cup white sugar
- 1 3 ounce package strawberry-flavored gelatin mix
- 1 ½ cups water
- 1 15.25 ounce package yellow cake mix
- ½ cup butter or margarine melted
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C).
Layer the Rhubarb
- Spread the chopped rhubarb evenly in a greased 9×13-inch baking dish.
Add Sugar and Gelatin
- Sprinkle the sugar over the rhubarb, then sprinkle the gelatin powder evenly on top.
Pour the Water
- Drizzle the water over the rhubarb and sugar layers—don’t mix.
Add the Cake Mix
- Sprinkle the entire dry yellow cake mix over the top. Again, don’t stir!
Top with Butter
- Drizzle the melted butter evenly over the cake mix. Try to cover as much of the surface as you can.
Bake
- Pop it into the oven and bake for 45–50 minutes until the top is golden and the edges are bubbly.
Cool Slightly Before Serving
- Let it sit for 10–15 minutes before serving. It’ll firm up a bit as it cools.
Nutrition
Calories: 320kcal | Carbohydrates: 55g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Fiber: 1g | Sugar: 34g