This easy rhubarb dump cake has a soft, jammy fruit layer under a buttery golden topping. It comes together with almost no mixing, perfect for spring gatherings or last-minute baking.
Prep
10 min
Cook
55 min
Total
1 hr 5 min
Servings
12 servings
Optional — the recipe works without them.
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Preheat oven to 350°F and lightly grease a 9x13-inch baking dish. Spread the chopped rhubarb evenly across the bottom of the pan.
Sprinkle the sugar and strawberry gelatin mix over the rhubarb. Pour the crushed pineapple with its juice over the top.
If using strawberries, scatter them over the rhubarb mixture.
Sprinkle the dry cake mix evenly over the fruit layer, covering completely without stirring.
Drizzle the melted butter slowly over the cake mix, covering as much surface as possible.
Bake for 50 to 60 minutes, until golden and bubbling. Let cool for at least 15 minutes before serving.
Used in this recipe: 9x13 Baking Dish (Amazon, affiliate links)
370 kcal
Calories
3g
Protein
64g
Carbs
13g
Fat
2g
Fiber
80mg
Sodium