Go Back Email Link
–+ servings
Rhubarb Dump Cake (Fresh or Frozen Rhubarb + Yellow Cake Mix)
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
This Rhubarb Dump Cake is a no-fuss, 5-ingredient dessert made with fresh or frozen rhubarb and a box of yellow cake mix. Just layer, pour, and bake — no mixing required!
Pin Recipe Print Recipe
Rhubarb Dump Cake square image
Prep Time5 minutes
Cook Time50 minutes
Prep Time55 minutes
servings8 servings

Ingredients

  • 4 Cups (488 g) Rhubarb chopped
  • 1 Teaspoon (1 Teaspoon) Cinnamon
  • ¼ Teaspoon (¼ Teaspoon) Nutmeg
  • 1 box (1 box) Cake mix
  • 1 Cup (200 g) Sugar
  • 1 Cup (236 ⅗ ml) Water
  • ½ Cup (113 ½ g) Butter melted

Instructions

  1. Preheat oven to 350.
  2. Spray a 9x13 baking pan with non-stick pan spray.
  3. Spread the chopped rhubarb in the bottom of the prepared pan.
    4 Cups (488 g) Rhubarb
  4. Sprinkle the cinnamon and nutmeg over the rhubarb.
    1 Teaspoon Cinnamon, ¼ Teaspoon (¼ Teaspoon) Nutmeg
  5. Cover the rhubarb evenly with sugar.
    1 Cup (200 g) Sugar
  6. Sprinkle the cake mix over the rhubarb and sugar. Do not press or stir.
    1 box Cake mix
  7. Sprinkle the water over the cake mix to moisten it.
    1 Cup (236 ⅗ ml) Water
  8. Drizzle the melted butter over the remaining dry parts of the cake mix.
    ½ Cup (113 ½ g) Butter
  9. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or until the top of the cake is golden brown and crunchy.
  10. Remove from the oven and serve with ice cream and/or whipped cream.

Nutrition

Serving: 1serving | Calories: 453kcal | Carbohydrates: 81g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 553mg | Potassium: 221mg | Fiber: 2g | Sugar: 53g | Vitamin A: 418IU | Vitamin C: 5mg | Calcium: 201mg | Iron: 1mg

Notes

Cake mix tips:
Sprinkle the cake mix over the sugared rhubarb and do not press it down. By pressing it you can form a crust and not allow the cake mix to fully hydrate leaving dry cake mix on the  surface.
How to reheat this cake.
I scoop a portion into a microwave safe bowl and microwave on high for 2 minute. Be careful for hot spots in the cake. 
Does this cake need to be refrigerated?
Once the cake has been cooled, store it in the refrigerator covered with plastic wrap or foil. 
CourseDessert
CuisineAmerican
QR Code linking back to recipe