Description
This Rhubarb Dump Cake is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberry gelatin and yellow cake mix. Easy to make and perfect for any occasion!
Ingredients
Scale
Rhubarb Filling:
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 (3 oz) package strawberry gelatin
Cake Layer:
- 1 box yellow cake mix
- 1 cup cold water
- ½ cup unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease a 9×13-inch baking dish. Spread chopped rhubarb in the dish.
- Add Layers: Sprinkle granulated sugar, then strawberry gelatin over rhubarb. Pour yellow cake mix over the top, followed by melted butter.
- Moisten and Bake: Drizzle cold water over everything. Bake for 45–50 minutes until golden and bubbling. Cool slightly before serving.
Notes
- This cake pairs wonderfully with vanilla ice cream or whipped cream.
- Feel free to use raspberry or cherry gelatin instead.
- If using frozen rhubarb, thaw and drain before adding to the recipe.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
