Rhubarb Dump Cake
Ingredients:
4 cups chopped fresh rhubarb
1 cup granulated sugar
1 (3 oz) package strawberry gelatin (Jell-O)
1 box yellow cake mix
1/2 cup butter, melted
1/2 cup water
Optional Topping:
Vanilla ice cream or whipped cream for serving
Directions:
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Spread chopped rhubarb evenly across the bottom of the dish.
Sprinkle sugar evenly over the rhubarb.
Next, sprinkle the dry strawberry gelatin powder over the sugar layer.
Top with the dry yellow cake mix, spreading it out evenly. Do not stir.
Drizzle melted butter evenly over the cake mix, then pour water over everything.
Bake for 45–50 minutes, or until the top is golden brown and the edges are bubbly.
Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream.
Prep Time: 10 minutes | Bake Time: 45 minutes | Total Time: 55 minutes
Kcal: 340 kcal | Servings: 12
Tips:
No need to mix layers, just dump and bake for the perfect texture.
Substitute strawberry gelatin with raspberry or cherry for a twist.
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