Rhubarb Dump Cake
Ingredients
- 4 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1 3 oz package strawberry gelatin (Jell-O)
- 1 box yellow cake mix
- 1/2 cup butter melted
- 1/2 cup water
Optional Topping:
- Vanilla ice cream or whipped cream for serving
Instructions
Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish to prevent sticking.
Layer the Rhubarb
- Spread the chopped rhubarb evenly across the bottom of your prepared baking dish.
Add Sugar and Gelatin
- Sprinkle the granulated sugar evenly over the rhubarb.
- Next, sprinkle the dry strawberry gelatin mix evenly across the sugar.
Add Cake Mix
- Pour the dry yellow cake mix evenly over the top of the rhubarb and gelatin. Do not stir—just spread it out gently with a spoon.
Add Butter and Water
- Drizzle the melted butter evenly across the surface.
- Then pour the water over the top—try to get it evenly spread.
Bake to Perfection
- Bake for 45–50 minutes until the top is golden brown and the edges are bubbling.
- Let cool for 10–15 minutes. It will thicken as it cools, so don’t worry if it looks slightly runny at first.
Notes
- Frozen rhubarb is a great substitute for fresh—just be sure to thaw and drain it first.
- Try different gelatin flavors like raspberry or cherry for a new twist.
- Use a different cake mix such as white, vanilla, or even spice for extra flavor.
- Add chopped strawberries or apples with the rhubarb for a fruitier cake.
- Gluten-free version: Use a gluten-free yellow cake mix—easy and just as tasty!
- Dairy-free option: Substitute plant-based butter to make it dairy-free.