This rhubarb dump cake recipe is made without Jello for a delicious dump cake recipe. Use fresh or frozen rhubarb, your choice, it is an easy dessert you will make over and over again.
1boxcake mixvanilla, yellow, white, see notes for others
3/4cupbutter1 ½ sticks, melted
Instructions
Preheat oven to 350 degrees F. Spray a 9x13 inch pan with baking spray or 7x12 or 2 quart casserole dish.
Lay fresh or frozen (unthawed) rhubarb in the bottom of the dish, sprinkle the sugar evenly over the top, then the cornstarch and nutmeg. Gently combine to coat the rhubarb.
Next, evenly sprinkle the cake mix over the rhubarb, DO NOT MIX! Use your fingers to even out the cake mix a little bit.
Then drizzle the melted butter over the remaining dry parts of the cake mix.
Bake at 350 degrees for 45 minutes, until golden and bubbly. If at this time there are still some dry cake mix patches, gently push them into the liquid using the back of a spoon – baking for an additional 15 minutes until the cake is golden brown if needed. Bake a little longer at high altitude.
I enjoy this fresh fruit dessert warm with ice cream, my husband likes it refrigerated with fresh whipped cream. Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
TIPSDo not stir this cake or press it down before baking. At the 45 minute mark, if there are still dry spots, push them down gently and return to the oven for the rest of the baking time. Or add tiny pats of butter to the dry areas. This cake will cut and serve up easier if it’s been cooled, but there is something amazing about this warm, delicious dump cake.Variations & Substitutions
Strawberry-Rhubarb Dump Cake | Stir in up two cups of sliced strawberries (fresh or frozen) into the fruit mixture.
Nutmeg and extra spices as well, try adding cinnamon or a touch of cloves, enhances the flavors of tart rhubarb.
Have a bag of frozen cherries or blueberries? Add up to two cups and stir into the rhubarb.
This would be delicious with raspberries or blackberries as well for a blackberry dump cake, either replace the rhubarb with like amounts, or add up to two cups.
Change up the Cake Mix | I used vanilla and yellow cake mixes in my testing, however; you can also use white cake mix, or try spice cake mix or even butter pecan!
Add ½ to 1 cup chopped pecans to the top of the cake before baking.
StorageStore the completely cooled cake on the counter for up to 2 days. Up to 7 days in the fridge and frozen up to 3 months. Be sure to store with an airtight seal or container. High Altitude AdjustmentsThe only adjustment needed for this recipe is you may have to bake this a bit longer at higher altitudes.