Description
Rhubarb Dump Cake is the ultimate fuss-free dessert, blending tart rhubarb with sweet cake mix for a nostalgic, comforting treat. With just 10 minutes of prep and pantry staples, this one-pan wonder delivers a golden, bubbly masterpiece that’s perfect for weeknights or potlucks. Serve it warm with ice cream for a slice of heaven!
Ingredients
4 cups (500g)Â fresh or frozen rhubarb, chopped
1 box (430g)Â yellow cake mix
¾ cup (170g) granulated sugar
¾ cup (170g) unsalted butter, melted
1 teaspoon vanilla extract
Optional: ½ cup chopped nuts (pecans, walnuts)
Instructions
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Prep Rhubarb:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Spread rhubarb evenly in the dish. Sprinkle sugar over the top.
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Layer Cake Mix:
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Sprinkle dry cake mix evenly over the rhubarb, breaking up clumps.
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Add Butter & Bake:
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Drizzle melted butter and vanilla over the cake mix. Top with nuts (if using).
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Bake for 35–40 minutes until golden and bubbly. Cool slightly before serving.
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Notes
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For frozen rhubarb:Â Thaw and drain well to avoid sogginess.
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Customize:Â Swap cake mix flavors (spice, lemon) or add berries.
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Storage: Keep refrigerated for 3–4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Rhubarb dump cake, easy dessert, spring baking
