Description
This rhubarb dump cake is your go-to one-pan dessert—zero mixing, just layer and bake! Sweet strawberry, tangy rhubarb, and buttery golden cake come together effortlessly. Perfect for potlucks, family dinners, or when you need something easy but unforgettable. Serve it warm with a scoop of vanilla ice cream and prepare for smiles all around!
Ingredients
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4 cups chopped fresh rhubarb (about 1 lb)
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1 cup granulated sugar
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1 (3 oz) box strawberry Jell-O
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1 box yellow cake mix (15.25 oz)
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½ cup melted butter (1 stick)
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½ cup water
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Optional for serving: vanilla ice cream or whipped cream
Instructions
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Preheat your oven to 350°F (175°C).
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Spread the chopped rhubarb evenly over the bottom of a 9×13-inch baking dish.
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Sprinkle the granulated sugar evenly over the rhubarb.
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Sprinkle the dry strawberry Jell-O mix on top of the sugar layer.
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Sprinkle the dry cake mix evenly over the Jell-O—no stirring needed!
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Drizzle the melted butter over the cake mix, followed by the water. Don’t stir.
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Bake for 40–45 minutes, or until the top is golden brown and bubbly.
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Let it cool for 10–15 minutes before serving. Enjoy warm or chilled with your favorite topping!
Notes
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If using frozen rhubarb, thaw and drain it well to avoid excess liquid.
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Feel free to swap strawberry Jell-O with raspberry or cherry for a flavor twist.
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White or lemon cake mix also work beautifully in this recipe.
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Lighten it up with reduced sugar or sugar-free Jell-O, and a lower-calorie cake mix if desired.
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Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months.