Craving a delicious dessert that’s both easy and sure to wow your family and friends? Let me introduce you to this irresistible strawberry rhubarb dump cake!
The best part? It’s called a “dump cake” for a reason—just dump the ingredients into your baking dish, no mixing required. Yep, that’s it—layer, bake, and you’re good to go!
What makes this recipe extra special is the use of strawberry cake mix, instead of the usual yellow or white, giving it a flavor profile that pairs perfectly with the tart rhubarb.
And with just 15 minutes of prep time, it’s an absolute lifesaver for busy weeknights or those last-minute get-togethers. Simple, sweet, and oh-so-tasty!
Strawberry Rhubarb Dump Cake: The Easiest Dessert You’ll Ever Make
4
servings30
minutes40
minutes300
kcalIngredients
- For the fruit layer:
For the fruit layer:
4 cups fresh strawberries, hulled and sliced
2 cups rhubarb, chopped
1/2 cup sugar
2 tablespoons cornstarch
- For the topping:
1 box (15.25 oz) Betty Crocker strawberry cake mix
1/2 cup chopped walnuts or pecans (optional, but adds wonderful texture)
1 cup (2 sticks) butter, melted
Directions
- Preheat your oven to 350°F and spray a 13×9-inch baking dish with cooking spray.
- Prepare the fruit layer: In a large bowl, gently toss the strawberries, rhubarb, sugar, and cornstarch until well-combined. The cornstarch will help thicken all those delicious fruit juices as the cake bakes. Spread this mixture evenly in your prepared baking dish.
- Create the topping: In another bowl, combine the dry strawberry cake mix and chopped nuts (if using). Sprinkle this mixture evenly over the fruit layer.
- Add the butter: Pour the melted butter over the cake mix, trying to cover as much of the surface as possible. Don’t worry if some spots are missed—it all works out in the oven!
- Bake to perfection: Place in the oven and bake for 45-55 minutes, or until the topping turns golden brown and you can see the fruit mixture bubbling around the edges.
- Serve warm: For the ultimate indulgence, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Pro Tips for Success
- Selecting perfect produce: Look for bright red strawberries that are firm but fragrant. For rhubarb, choose stalks that are firm and have bright green leaves.
- Using frozen fruit: If fresh isn’t available, frozen works too! Just make sure to thaw and drain excess liquid before using to prevent a soggy cake.
- Adjusting sweetness: Taste your fruit mixture before adding it to the baking dish. If your strawberries are particularly tart, add a bit more sugar. If they’re very sweet, you can reduce the sugar slightly.
- Storage suggestions: Store any leftovers covered in the refrigerator for up to 3 days. The cake is delicious cold, but you can also warm individual portions in the microwave for about 20-30 seconds.
Why This Recipe Works
The combination of sweet strawberries and tart rhubarb creates a perfect balance of flavors, while the strawberry cake mix adds an extra dimension that traditional dump cake recipes miss. The melted butter creates a crispy, golden crust on top, and if you add the optional nuts, you’ll get a delightful crunch with every bite.
This dessert serves 12 people, making it perfect for family gatherings or potlucks. And because it only takes about an hour from start to finish (including baking time), it’s a great option when you need something sweet without spending hours in the kitchen.
