Go Back
Strawberry Rhubarb Dump Cake

Strawberry Rhubarb Dump Cake Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh strawberries, hulled and halved
  • 12 oz rhubarb, sliced ½-inch thick
  • ⅔ cup granulated sugar
  • 2 tbsp cornstarch
  • 15.25 oz box yellow cake mix
  • ½ cup unsalted butter, melted

Method
 

  1. Preheat oven to 350°F (175°C). In a large bowl, toss the strawberries, rhubarb, sugar, and cornstarch until well combined.
  2. Dump the fruit into a lightly greased 9x13-inch baking dish. Sprinkle the dry cake mix evenly over the fruit, then slowly drizzle the melted butter over the top.
  3. Bake for 45 to 50 minutes, until the top is golden and the fruit is bubbling thickly at the edges. If the top browns too fast, tent loosely with foil.
  4. Let the cake rest for 10 minutes, then spoon into bowls and serve warm.

Notes

Letting the dump cake sit for 10 to 15 minutes after baking is the key to a thick, spoonable fruit layer. It’s even better the next day, eaten cold or rewarmed for a few seconds in the microwave.