Strawberry Rhubarb Dump Cake

This Rhubarb Strawberry Dump Cake is a simple and delicious dessert that combines tart rhubarb and sweet strawberries with a moist, crumbly cake topping. With minimal prep and no mixing bowls, it’s perfect for easy entertaining or a comforting treat. The fresh fruit bubbles beneath a golden crust, making every bite flavorful and satisfying.

Ingredients

• 3 cups fresh rhubarb, diced

• 2 cups fresh strawberries, hulled and sliced

• ¾ cup granulated sugar

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1 box (15.25 oz) yellow cake mix

• ½ cup unsalted butter, melted

• 1 cup water

• ½ teaspoon ground cinnamon (optional, for extra flavor)

Directions

1. Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.

2. Spread the rhubarb and strawberries evenly in the prepared baking dish. Sprinkle with sugar, cornstarch, and vanilla extract, tossing gently to coat.

3. Evenly sprinkle the dry cake mix over the fruit layer—do not stir.

4. Drizzle the melted butter evenly over the cake mix, followed by the water. If using, sprinkle with ground cinnamon for extra warmth and depth of flavor.

5. Place in the oven and bake for 45–50 minutes, or until the top is golden brown and the fruit is bubbling around the edges.

6. Let the dump cake cool slightly before serving. Enjoy warm with whipped cream or a scoop of vanilla ice cream for the ultimate treat!

Nutritional Information (approximate per serving)

• Calories: 280

• Total Fat: 10g

• Saturated Fat: 6g

• Cholesterol: 25mg

• Sodium: 220mg

• Total Carbohydrates: 42g

• Dietary Fiber: 2g

• Sugars: 30g

• Protein: 3g