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Strawberry-Rhubarb Dump Cake

Updated June 02, 2017
Strawberry-Rhubarb Dump Cake
Strawberry-Rhubarb Dump Cake
This image courtesy of Staci Valentine

Editor's Note: Enjoy a little bit of summer all year-round when you make this recipe for Strawberry-Rhubarb Dump Cake! The recipe includes frozen strawberries and rhubarb, so you can quickly and easily make this cake even in the middle of winter as long as you have a well-stocked freezer and pantry. You'll love how easy it is to make this cake, too. Whip up this delightful dump cake for a quick dessert the next time company drops by unexpectedly — or you simply want to satisfy your sweet tooth. For a bit of elegance, consider serving this dessert in glass bowls.

Kathy and Roxanne have a fond tradition of picking strawberries together each year. It has become a family affair as husbands and children tag along for the fun and to help carry the sparkling gems back to the cars. Once back in the kitchen, it is a natural choice to prepare the strawberries with rhubarb to celebrate and enjoy the fruits of their labor.

Makes1 (9 x 13-inch) cake

Cooking MethodBaking

CostInexpensive

Easy

Total TimeUnder 2 Hours

Make Ahead RecipeYes

Recipe CourseDessert

Taste and TextureFruity

Type of DishCake, Dessert, Fruit

Ingredients

  • Nonstick cooking spray
  • 1 (16-ounce) package frozen rhubarb slices
  • 1 (16-ounce) package frozen sliced strawberries, no sugar or syrup added
  • 2/3 cup sugar
  • 1 (3-ounce) package strawberry gelatin mix
  • 1 cup water
  • 1 (15.25-to 18-ounce) box white cake mix
  • 1/2 cup (1 stick) unsalted butter, melted
  • Whipped cream or ice cream for serving, optional

Instructions

  1. Preheat the oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick cooking spray.

  2. Place the rhubarb and strawberry slices evenly in the prepared pan. Sprinkle the sugar evenly over the fruit. Sprinkle evenly with the gelatin. Pour the water evenly over the gelatin. Sprinkle the cake mix evenly over the mixture. Drizzle the melted butter evenly over the top.

  3. Bake for 65 to 75 minutes or until the cake is set and golden brown. 

  4. Serve warm or at room temperature with dollops of whipped cream or ice cream if desired.

Notes

Substitute fresh rhubarb or fresh strawberries for the frozen. Check the baking progress and reduce the baking time by 5 to 10 minutes if using fresh fruit.

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This looks delicious and perfect for summer!

You have one cube of butter to add at the top to be 1 cup. However, one cube is only 1/2 cup. This needs to be corrected. I only used one cube. One cup seems to be a bit too much.

Thank you so much for reaching out to us regarding the recipe. I wanted to let you know that the recipe has been updated with the correct measurements. Thank you for reading!

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