Strawberry-Rhubarb Dump Cake Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 09/22/21
Rhubarb Strawberry Dump Cake

arfo / Getty Images

Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 4 to 6 servings
Yield: 1 cake

This super easy rhubarb dump cake is made with layers of ingredients, including fresh, diced rhubarb, strawberry-flavored gelatin, and a white cake mix. It's a great way to use that spring and summer rhubarb and is simple enough to throw together for last-minute guests.

A dump cake is named as such for the manner in which it is made: The ingredients are essentially "dumped" into a pan and baked—no mixing bowl and stirring required—which means less cleaning and quick prep. Many recipes include canned fruit, but fresh fruit versions, like this one, are also common.

The strawberry flavor comes from the gelatin, but feel free to replace a cup or two of the rhubarb with sliced fresh strawberries or whole frozen strawberries. The warm cake is delicious with ice cream or sweetened whipped cream.

Ingredients

  • 5 cups cubed fresh rhubarb, cut into 1- to 1 1/2-inch pieces

  • 1 cup granulated sugar

  • 1 (3-ounce) package strawberry-flavored gelatin, sugar-free works fine

  • 1 (18.5-ounce) package white cake mix, 2-layer size

  • 1 1/4 cups water

  • 1/2 cup unsalted butter or margarine, melted

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Butter a 9 x 13 x 2-inch baking dish.

  3. Put the rhubarb in the buttered baking dish.

  4. Top with the granulated sugar, then sprinkle the gelatin over. 

  5. Sprinkle the dry cake mix over the gelatin layer, then pour the water over the cake mix layer.

  6. Drizzle the melted butter over all. Do not stir or mix ingredients.

  7. Bake for 50 to 60 minutes. 

  8. Serve the cake warm with sweetened whipped cream, ice cream, or thawed frozen whipped topping.

  9. Enjoy.

Tip

Although you may be tempted to cut down on the sugar in this recipe since this cake is made with fruit, you need to keep in mind that rhubarb is not naturally sweet—it is very sour. In fact, it is technically a vegetable (but legally a fruit, for tax purposes, since it is used that way). The sugar adds sweetness and lets the rhubarb's fruitiness shine through. If you are using half strawberries and half rhubarb, and the berries are very sweet, you can cut the sugar a little.

Recipe Variations

  • Rhubarb not only pairs nicely with strawberries but other berries as well. Try a combination with raspberries, blackberries, or cherries.
  • Add some apple in place of some of the rhubarb. Rhubarb actually has some apple notes in its flavor profile.
  • Add some nuts to the top layer before baking. Try almonds, walnuts, or pecans.
Nutrition Facts (per serving)
660 Calories
19g Fat
109g Carbs
16g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 660
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 56%
Cholesterol 41mg 14%
Sodium 792mg 34%
Total Carbohydrate 109g 40%
Dietary Fiber 3g 10%
Total Sugars 72g
Protein 16g
Vitamin C 8mg 41%
Calcium 286mg 22%
Iron 2mg 12%
Potassium 341mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)