Easy Dr Pepper Chocolate Dump Cake with Strawberry Rhubarb Filling

Indulge in a heavenly Dr Pepper chocolate dump cake with a tangy strawberry rhubarb filling. Made in the oven, slow cooker, or dutch oven, it’s easy to prepare and simply irresistible!

If you want to blow away your friends, this Dr Pepper Chocolate Dump Cake with strawberry rhubarb filling makes the best Pot Luck summer dessert for BBQ Parties, date night, pool parties, Picnic, game nights, social gatherings, or just because. Everyone will be blown away by the sweet and tart decadent flavors.

Can it get better than all that? Yes! Because this recipe is so incredibly easy to “DUMP” it all together. Even the kids can do it!

😍 Why You will love it!

I know they say you can have too much of a good thing, but this Dr Pepper chocolate dump cake will have you questioning the validity of that phrase.

This recipe combines the concept of a simple chocolate dump cake with fruit filling and a Dr Pepper cake. Combined together you get something new, unique, and magical! 

We blend the alluring pairings of 

• Strawberries and rhubarb
• Chocolate and strawberries 
• Chocolate and rhubarb
• Dr Pepper and chocolate
• Dr Pepper and strawberries
• A Dump cake with soda
• Dr pepper cake with a chocolate cake mix

The result is a mouth-watering combination of flavors that is both indulgent and satisfying. Together you get the contrast of sweet and tart flavors of the strawberries and rhubarb, which are balanced and enhanced by the rich, indulgent flavor of chocolate. 

When you add Dr Pepper, it can add a unique depth of flavor and complexity to the cake, as well as provide a subtle sweetness and moisture to the cake. The caramel and vanilla notes in Dr Pepper can also complement the chocolate and fruit flavors in the cake.

The carbonation in the soda bubbles creates a light and fluffy cake, replacing the need for oil and eggs, and reacts with the other ingredients in the cake mix to create a tender and moist texture.

Overall, the combination of Dr Pepper, chocolate, strawberries, and rhubarb can create a rich and delicious dessert with a unique twist. 

🥘 Ingredients

Strawberry Rhubarb Filling: This is the same filling I use in our Strawberry Rhubarb Pie and regular strawberry rhubarb dump cake. No jello is needed. Just fresh fruit, sugar, a pinch of salt, real vanilla extract, and a little cornstarch for thickening. 

Chocolate Cake Mix: Any chocolate cake mix will do. Although I’m partial to the double chocolate, triple chocolate, or Fudge chocolate cake mixes, as they have a richer chocolate flavor. You can also use a chocolate cake mix that has chocolate chunks.

Dr Pepper: I often use traditional Dr Pepper or if I’m in Utah and can find it, I’ll also use Caffeine free Dr Pepper. But with the new flavors they occasionally release,  you can have a lot of fun with this. The Dr Pepper strawberries and cream would be amazing in this soda cake if you can find it. You can also use Dr Pepper Cherry Vanilla and Dr Pepper Cream Soda.

Butter: any real butter will do. Although, I prefer salted butter as it really enriches the chocolate. Do not substitute the butter with margarine. It will not be the same.

🥣 How To Make A Dump Cake

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The first thing you have to do is prep the strawberries and rhubarb. This is the part that takes the longest of the entire recipe. But it is also the most crucial. It really gets the flavors blended and provides a soft and juicy fruit filling.

Wash the strawberries and rhubarb. Discard the greens of the rhubarb and the stems of the strawberries.

When it comes to prepping my Strawberries, I like to take the easy way. I remove the stem with an old-fashioned strawberry Huller because that’s what my mom had growing up. And it’s easy for kids to use too.

Then for slicing I used to use a quality egg slicer. But often the blades would brake if I had a tough strawberry. So now I use a strawberry slicer. It hasn’t failed me yet.

It sure beats slicing all those strawberries one slow slice at a time! Look at those beautiful perfect slices!

Now if I was doing a big batch of Rhubarb I would slice it all using a Food Processor. Best Rhubarb Kitchen hack ever! It can really slice Rhubarb quickly. But if I’m using just a few stalks I go ahead and do it by hand.

After the Strawberries and Rhubarb are sliced, add them to a bowl with the sugar and allow to macerate for 1 hour. This means you allow it to sit, and the sugar helps express the natural juices and tenderizes the fruit.

Drain all but 1/2 cup of the juice. Then Combine the fruit, juice, cornstarch, vanilla, and salt in a bowl. Fold together. Then add to a baking dish.

Sprinkle with 1/2-3/4 cup Dark Chocolate morsels.

Sprinkle with your favorite Chocolate fudge cake mix.

DO NOT STIR!

Just sprinkle the dry mix on top evenly. Break up any clumps of cake mix and ensure it is evenly spread across the fruit filling.

Now anyone that knows me, knows that I am a die-hard Dr Pepper fan. So obviously when it came to choosing a soda for this chocolate dump cake with fruit filling, Dr Pepper was the obvious choice.

When I’m in Utah, and can find it, I’ll use the caffeine-free version. But when I can’t find it, I’ll use regular Dr Pepper.

Drizzle the Dr Pepper can and melted butter over the top of the cake mix. Make sure to drizzle evenly.

If for some crazy reason, you don’t have Dr Pepper on hand (I’m obsessed so I always have a good supply in stock) then you can also try a Red Cream soda. It is amazing.

It will fizzle and it will look pretty cool. Although there may be dry spots of cake mix, spreading it out evenly and drizzling the soda and butter on top will ensure it bakes properly.

🔥 Cooking Methods

The other great thing about a chocolate dump cake is that you have so many options when it comes to baking it.

Oven Method:

1. Preheat the oven to 350 Degrees.
2. Lightly spray a 9X13 pan with nonstick cooking spray.
3. Spread the fruit filling evenly in the baking dish.
4. Evenly spread the chocolate chips on top of the fruit.
5. Sprinkle with the cake mix.
6. Drizzle the top with the melted butter and a cup of soda.
7. Do not stir.
8. Bake for 50-60 minutes at 350 degrees.
9. Cook until the cake is golden, the filling is bubbling, and the rhubarb is soft.

Slow Cooker Method:

1. Grease the slow cooker crock with butter.
2. Add the fruit filling.
3. Evenly spread the chocolate chips on top of the fruit.
4. Sprinkle evenly with chocolate cake mix, and spread it out evenly.
5. Drizzle a 12 oz can of your favorite Dr. Pepper over the cake mix. Make sure to cover the whole cake mix as evenly as possible.
6. Spread cubes of butter evenly over the top layer.
7. Cover with the lid. Cook on High for 2 hours, or until the cake has a cake-like texture and the filling is bubbling.
8. Turn off the slow cooker, crack the lid (allowing the steam to escape), and let cool for about ten minutes before serving.

Dutch Oven Method:

1. Line the Dutch oven with foil and spray it with some cooking spray.
2. Dump the fruit filling into the bottom of the Dutch oven.
3. Evenly spread the chocolate chips on top of the fruit.
4. Mix the cake mix and soda together in another bowl and pour over the fruit filling.
5. Sprinkle with more chocolate chips.
6. Place the lid on the Dutch oven, and cover with coals. We typically do 6-8 coals below and 12-15 on top.
7. Bake for 20-25 minutes depending on your heat.
8. Remove from coals and check that the cake is baked through, the filling is bubbly and the fruit is tender.
9. Allow to cool for 10 minutes.
10. Serve warm or cool.

🍰 Serving Suggestions

You can serve this dump cake hot or cold. Although if served warm the filling will run all over, so a bowl is advised. If you allow it to cool for at least for 10 minutes, it will allow the strawberry and rhubarb filling to thicken and not be as runny.

We recommend adding a scoop of vanilla ice cream on top or a dollop of chantilly cream or coconut whipped cream. You can also drizzle with a nice homemade rhubarb syrup. Pair it with a fresh Lemonade or Frozen Tropical Raspberry Mocktail.

🫙 Storing Leftovers

Once the dump cake has cooled down to room temperature, it’s best to cover the pan with an airtight lid or plastic wrap and refrigerate it. When stored this way, it can last up to 4-5 days, but it’s recommended to consume within 2-3 days for the best flavor and freshness.

💭 FAQ’s

👩🏻‍🍳 Cooking with Kids