This Rhubarb Dump Cake Recipe is a simple, old-fashioned dessert you can prepare in just minutes. The combination of sweet, tart, and buttery flavors creates a comforting, nostalgic treat everyone will love!
Recipe Summary
- Flavor and Texture: Sweet + tart rhubarb with strawberry notes, finished with a buttery, crisp cake topping
- Effort Level: 10 minutes of prep, no mixing, no stress
- Seasonal Win: A great way to use fresh rhubarb when it’s in season (frozen works too!)
- Crowd-Pleaser: Perfect for potlucks, family dinners, and casual get-togethers
- Pro Tip: Don’t stir the layers. Keeping everything stacked is the secret to a bubbly fruit filling and crisp, buttery topping.
When it comes to easy desserts, dump cakes are the way to go.
Using box cake mix and a few other basic ingredients keeps prep to a minimum. All of your ingredients are added in layers to a baking dish, and then you just pop it in the oven.
There are so many flavor combinations, but what I love about this rhubarb dump cake recipe in particular is that it’s a great way to use fresh rhubarb when it’s in season. For more recipes using fresh rhubarb, try my strawberry and rhubarb preserves and rhubarb syrup next.
Why You Will Love This Recipe
- Quick & Easy: With no mixing required, this rhubarb cake with cake mix is super simple to put together in about 10 minutes.
- Perfect Flavor & Texture: Tart rhubarb and sweet strawberries create a delightful flavor combination for the jammy filling, while the cake mix bakes into a crisp, buttery layer.
- Great for Sharing: This strawberry rhubarb dump cake is perfect for family gatherings, potlucks, and casual entertaining. It’s one dessert that’s sure to disappear fast!
Ingredients
- Fresh Rhubarb: Serves as the fruit base and bottom layer of the cake. If fresh rhubarb is not available, you can use frozen instead. Be sure to thaw and drain it first to remove excess moisture.
- Sugar: Balances the tartness of the rhubarb and sweetens the overall dessert.
- Strawberry Jell-O: Adds strawberry flavor, extra sweetness, and helps thicken the fruit layer. Grab a family size box and make this strawberry poke cake too!
- Yellow Cake Mix: Creates the crisp topping for the cake.
- Unsalted Butter: Melted butter is drizzled on top of the cake mix to help it crisp up and get golden brown.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use your favorite gluten-free yellow cake mix as well as a certified gluten-free brand of gelatin if needed.
- Dairy-Free: Replace the butter with a plant-based version instead for a non-dairy rhubarb cobbler with cake mix.
- Cake Mix Swap: Use white, vanilla, or golden butter cake mix in place of the yellow cake mix for a slightly different flavor profile.
- Different Jell-O: Try another Jell-O flavor like raspberry or cherry to change things up.
How to Make Rhubarb Dump Cake
To get started making this easy rhubarb cake with cake mix, preheat your oven to 350°F and grease a 9” x 13” baking dish.
Step 1: Add the fruit. Place the chopped rhubarb into the bottom of the prepared baking dish.
Step 2: Sprinkle on the sugar and Jell-O. Top the rhubarb layer with the sugar, followed by the Jell-O.
Step 3: Add the cake mix. Sprinkle the cake mix on top of the Jell-O mix.
Step 4: Drizzle on the butter and add water. Pour the butter onto the cake mix, followed by some water to keep it moist while it bakes.
Step 5: Bake. Place the dish in the preheated oven and bake until the top is golden brown and the filling is bubbly, about 45-50 minutes.
Expert Tips
- Don’t stir the layers together: Resist the urge to mix everything so that the cake bakes up properly with a soft filling and crisp topping.
- Let it rest: Allow the cake to rest for at least 10 minutes after baking to give the filling time to set, which will make serving easier.
- Store leftovers in the fridge or freezer: Keep leftovers covered in the fridge for up to 4 days or tightly wrap and freeze individual portions for up to 2 months. Be sure to thaw in the fridge overnight before reheating. Place each portion in the microwave for 30-45 seconds or in a 300°F oven until warmed through.
Serving Suggestions
- Serve this dump cake as part of a brunch spread along with these oat flour pancakes and strawberry mimosas.
- Enjoy it warm with a scoop of ice cream or a dollop of whipped cream while sipping on this cozy oat milk hot chocolate or this pretty pink hot chocolate.
- Make it part of a dessert table for your next get-together alongside this strawberry banana cheesecake salad.
Recipe FAQs
This can happen if the melted butter or water isn’t evenly distributed over the cake mix. Be sure to drizzle both as evenly as possible over the top so all of the dry mix gets moistened. If you notice dry spots partway through baking, you can spoon a little melted butter or water over those areas and continue baking.
Yes, you can make the cake a day in advance. Keep it in the baking dish and wrap it tightly, then place in the refrigerator. Allow it to come to room temperature before warming it up in the oven for about 10-15 minutes.
More Delicious Dump Cakes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Rhubarb Dump Cake
Ingredients
- 4 cups fresh rhubarb chopped
- 1 cup granulated sugar
- 1 3-ounce package strawberry Jell-O
- 1 15.25-ounce box yellow cake mix
- ½ cup unsalted butter melted
- ½ cup water
Instructions
- Preheat oven to 350°F and butter a 9x13-inch baking dish.
- Spread chopped rhubarb evenly over the bottom of the prepared dish.
- Sprinkle the sugar evenly over the rhubarb.
- Sprinkle the strawberry Jell-O powder evenly on top of the sugar layer.
- Pour the dry yellow cake mix evenly over the Jell-O layer without stirring.
- Drizzle the melted butter evenly over the top of the cake mix.
- Pour the water evenly over everything to help moisten the top layer.
- Bake for 45–50 minutes, or until the top is golden brown and the edges are bubbling.
- Let cool for at least 10 minutes before serving.
Notes
- Don’t stir the ingredients together when adding them to the baking dish. You want to keep everything layered to allow the cake to bake up properly.
- If you cannot get fresh rhubarb, frozen will work, but it needs to be thawed and drained first to remove excess liquid.
- This cake can easily be made gluten-free by using a gluten-free cake mix or dairy-free by using plant-based butter.