There’s something irresistibly charming about a dump cake—minimal effort, maximum reward. This Rhubarb Dump Cake is the epitome of that concept, combining tart rhubarb with the sweetness of strawberry or raspberry gelatin, layered beneath a buttery, golden cake topping. It’s a rustic dessert that delivers homestyle comfort with just a handful of pantry ingredients and absolutely no fuss.
Perfect for spring and early summer when rhubarb is in season, this cake can also be enjoyed year-round with frozen rhubarb. The contrast of tart and sweet is beautifully balanced, especially when served warm with a scoop of vanilla ice cream. The gelatin melts into the fruit, creating a jammy base that perfectly complements the fluffy cake layer on top.
This dessert is a favorite at potlucks, casual dinners, or lazy weekends when you want something delightful without dirtying too many dishes. It’s also very forgiving, allowing for variations in flavor, fruit choice, and toppings. If you’re new to baking or simply pressed for time, this is a dessert that guarantees success.
What makes this dump cake so appealing is how effortless it is—no mixers, no bowls, no stirring. Just layer everything in the pan and let your oven do the work. It’s the definition of a “dump and bake” masterpiece.
Servings: 8
Ready in: 1 hour
Ingredients:
- 4 cups chopped fresh or frozen rhubarb
- 1 cup granulated sugar
- 1 (3 oz) box strawberry or raspberry gelatin (Jell-O)
- 1 box yellow cake mix
- 1 cup cold water
- ½ cup (1 stick) butter, melted
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Evenly spread the chopped rhubarb across the bottom of the dish.
- Sprinkle the sugar evenly over the rhubarb, then sprinkle the dry gelatin powder over the sugar.
- Pour the dry yellow cake mix directly over the gelatin—do not mix.
- Drizzle the cold water and then the melted butter evenly over the entire surface of the cake mix.
- Bake for 45–50 minutes, or until the top is golden and the edges are bubbling. Allow it to cool slightly before serving.
Variations:
- Fruit mix-up: Add sliced strawberries, raspberries, or even chopped apples to complement the rhubarb.
- Flavor twist: Try white cake mix instead of yellow for a lighter flavor, or spice cake mix for a warm, spiced note.
- Nutty topping: Sprinkle chopped pecans or walnuts on top of the cake mix before baking for added crunch.
- Citrus edge: Add some orange zest to the sugar layer for a refreshing twist.
Tips:
- If using frozen rhubarb, thaw and drain excess moisture before layering.
- Let the cake cool for at least 10 minutes before serving to allow the layers to settle.
- Store leftovers covered in the refrigerator for up to 3 days; reheat individual servings for that just-baked warmth.
- For a cleaner scoop, chill the cake before slicing. Serve cold or reheat for a gooey dessert option.
