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+ servings
slice of rhubarb dump cake on a plate with more slices behind it

Rhubarb Dump Cake

This rhubarb dump cake is an easy dessert that anyone can make with success! It's a sure crowd-pleaser!

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12
Author Kelsie


  • 4 cups sliced fresh or frozen rhubarb from about 15-16 ounces
  • 3- ounce box strawberry jello or any red jello
  • 3/4 cup granulated sugar
  • 1 15.25-ounce box white or yellow cake mix*
  • 1/2 cup butter melted (salted butter is better here)
  • 2 cups cold water


  1. Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
  2. Arrange the rhubarb in an even layer in the bottom of the baking dish. Sprinkle the jello over that, then top with the sugar.
  3. Sprinkle the yellow cake mix powder over all of that, then top with the melted butter and the cold water. Bake for 45 minutes to an hour, until the top is lightly browned and the rhubarb is bubbling.
  4. It’s possible to serve the dump cake warm but it’s MUCH easier to serve if you chill it for a couple of hours, until it sets up a bit. Serve with whipped cream or ice cream if desired.
  5. Uneaten cake can be stored in the fridge, covered, for up to 4 days or frozen (tightly wrapped) for up to 2 months.

Recipe Video

Recipe Notes

*I used Duncan Hines classic yellow