Description
This Rhubarb Dump Cake is an easy and comforting dessert made with tart rhubarb, strawberry gelatin, buttery yellow cake mix, and melted butter. With minimal prep and simple layering, this fruity baked dessert delivers a warm cobbler-like texture that pairs perfectly with vanilla ice cream.
Ingredients
Scale
- 4 cups diced rhubarb
- 1 package (3 ounces) strawberry gelatin
- 1/2 cup granulated sugar
- 1 package (15.25 ounces) yellow cake mix
- 1/2 cup salted butter, melted
- 1 2/3 cups cold water
- Vanilla ice cream for serving (optional)
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Spread the diced rhubarb evenly across the bottom of the prepared baking dish.
- Sprinkle the strawberry gelatin evenly over the rhubarb layer.
- Add the granulated sugar evenly across the gelatin layer.
- Pour the dry yellow cake mix evenly over the top without stirring.
- Drizzle the melted butter slowly over the cake mix, covering as much surface area as possible.
- Pour the cold water evenly over the entire dish without mixing the layers.
- Bake for 45 to 55 minutes until the filling is bubbly and the topping is golden brown.
- Allow the Rhubarb Dump Cake to cool for 15 to 30 minutes before serving.
- Serve warm with vanilla ice cream if desired.
Notes
- Frozen rhubarb can be used without thawing.
- Do not stir the layers together before baking.
- For extra crunch, add chopped pecans or walnuts on top before baking.
- Store leftovers covered in the refrigerator for up to 5 days.
- Reheat individual servings in the microwave for 20 to 30 seconds.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 288 kcal
- Sugar: 15 g
- Sodium: 325 mg
- Fat: 12 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 5.75 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 21 mg