Enjoy this easy and delicious Strawberry Rhubarb Dump Cake recipe! Made with fresh or frozen fruit, cake mix, and minimal prep, it’s the perfect quick dessert. Great for spring and summer picnics, potlucks, or any gathering!
Are you craving a delicious and easy-to-make dessert that combines the tangy sweetness of rhubarb with the juicy goodness of strawberries? Look no further than this mouthwatering Strawberry Rhubarb Dump Cake! This recipe is perfect for those who love the flavors of a classic strawberry rhubarb pie but don’t want to go through the hassle of making a full pie crust. With just a few simple ingredients and minimal preparation, you can have a warm, gooey, and irresistible dessert ready to serve in no time.
Last week a dear friend from church told me she had an overabundance of rhubarb in her garden and asked if I wanted some. Of course, I didn’t hesitate and said yes! A couple of days later she brought a pail-load of rhubarb stalks, and the other ladies in the church and I helped ourselves to the produce!
I love the tart flavors of rhubarb so I was already thinking of the many yummy ways I could use it to make some fabulous desserts! The first that came to my mind was to create a dessert with the classic combination of rhubarb and strawberries. I didn’t fancy fussing over making a pie crust so I thought of making a simple dump cake which I have made previously with other fruits!
The result is a fantastic cake that is so deliciously fruity, sweet-tangy, and loaded with buttery goodness. It was the best and everyone who ate it overwhelmingly agreed! I guarantee you will love this sweet-tart strawberry and rhubarb dump cake! It’s great on its own but even more delicious when served warm with ice cream on top. You won’t be disappointed!
Why You Would Love This Strawberry Rhubarb Dump Cake Recipe
- Easy to make with minimal prep time.
- Combines the delicious flavors of sweet strawberries and tangy rhubarb.
- It’s versatile – you can use fresh or frozen fruit.
- Perfect for a crowd as it yields 16 servings.
- Delicious warm or chilled, especially with a scoop of vanilla ice cream!
The simple dump cake method allows you to enjoy the classic strawberry rhubarb flavor profile with just a few ingredients and little effort. It’s a great recipe for busy home cooks looking for an easy, crowd-pleasing dessert.
Ingredients for the Perfect Strawberry Rhubarb Dump Cake
- 3 cups rhubarb, chopped
- 2 cups strawberries, chopped
- 3/4 cup sugar, divided
- 1 teaspoon cinnamon (or 1/2 cinnamon and nutmeg, if you like)
- 3 oz small package strawberry flavored gelatin powder
- 15 oz package of yellow or white cake mix
- 3/4 cup butter, sliced
- 1/2 cup water
How to Make The Best Strawberry Rhubarb Dump Cake
Preheat your oven to 350°F (175°C).
Place the chopped rhubarb evenly in an ungreased 9″ x 13″ baking pan. Mix the sugar and ground cinnamon (or a combo of ground cinnamon and nutmeg). Take out or reserve about 1/4 cup of the sugar and spice combo. Sprinkle the rest of the sugar all over the rhubarb.
Scatter the chopped strawberries over the rhubarb. Sprinkle with the remaining 1/4 cup of sugar. Next, sprinkle the strawberry gelatin powder on top of the sugar mixture.
Sprinkle the cake mix on top of the gelatin powder. Distribute the sliced butter on top of the cake mix. Slowly pour the water all over.
Bake in the preheated oven for 50-55 minutes, or until the top is set and browned, and the fruit mixture is bubbly around the edges. Allow the dump cake to cool for a few minutes before serving. This can be baked a day ahead.
Variations and Tips for the Perfect Strawberry Rhubarb Dump Cake
- Use a combination of different fruits, such as raspberries, blueberries, or blackberries, for a unique twist on the classic strawberry rhubarb flavor.
- Experiment with different cake mixes, such as white, yellow, spice, or even chocolate, to find your perfect flavor combination.
- For a creamier texture, top the dump cake with a scoop of vanilla ice cream or a dollop of whipped cream.
- If you prefer a less sweet dessert, reduce the amount of sugar used in the recipe.
- For a crunchier topping, sprinkle chopped nuts or granola over the cake mix before baking.
FAQs about Strawberry Rhubarb Dump Cake
- Can I use frozen fruit instead of fresh?
Yes, you can use frozen rhubarb and strawberries in this recipe. There’s no need to thaw them before using, as they will release their juices as the cake bakes. - How do I know when the dump cake is done?
The dump cake is done when the top is set and browned, and the fruit mixture is bubbly around the edges of the pan. It’s normal to see some wet spots and dry cake mix on the surface. - Can I make this recipe ahead of time?
While it’s best to bake it right before serving for the freshest and most delicious results, it can certainly be made a day ahead. Serve as is at room temperature or warm it a little, if desired. - Is this recipe suitable for a crowd?
Absolutely! This recipe yields 16 generous servings, making it perfect for potlucks, picnics, or any gathering where you need to feed a crowd.
In conclusion, this Strawberry Rhubarb Dump Cake is a delightful and easy-to-make dessert that combines the best of both worlds: the flavors of a classic strawberry rhubarb pie with the convenience of a simple dump cake. With its irresistible combination of sweet and tangy flavors, this dessert is sure to become a new family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a warm, gooey, and utterly delicious Strawberry Rhubarb Dump Cake!
Strawberry Rhubarb Dump Cake
Ingredients
- 3 cups rhubarb, chopped
- 2 cups strawberries, chopped
- 3/4 cup sugar, divided
- 1 teaspoon cinnamon, (or 1/2 cinnamon and nutmeg combination, if you like)
- 3 oz small package strawberry flavored gelatin powder
- 15 oz package of yellow or white cake mix
- 3/4 cup butter, sliced
- 1/2 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- Place the chopped rhubarb evenly in an ungreased 9″ x 13″ baking pan.
- Mix the sugar and ground cinnamon (or a combo of ground cinnamon and nutmeg). Take out or reserve about 1/4 cup of the sugar and spice combo. Sprinkle the rest of the sugar all over the rhubarb.
- Scatter the chopped strawberries over the rhubarb. Sprinkle with the remaining 1/4 cup of sugar.
- Next, sprinkle the strawberry gelatin powder on top of the sugar mixture.
- Sprinkle the cake mix on top of the gelatin powder.
- Distribute the sliced butter on top of the cake mix. Slowly pour the water all over.
- Bake in the preheated oven for 50-55 minutes, or until the top is set and browned, and the fruit mixture is bubbly around the edges. Allow the dump cake to cool for a few minutes before serving. This can be baked a day ahead. Serve warmed up or at room temperature with ice cream, if desired.
Nutrition
Last updated on May 17th, 2024 at 09:39 pm
This cake was absolutely delicious! Easy to prepare and a perfect way to use my fresh rhubarb! I will make it again using my frozen rhubarb . I highly recommend this dish !
Author
Thank you so much and so glad you enjoyed this! Thank you so much for letting us know.