Easy Strawberry Rhubarb Dump Cake
Looking for a mouthwatering dessert that’s easy to make? This strawberry rhubarb dump cake recipe is just what you need – filled with fresh juicy fruit, a tender cake mix layer, and a crumbly topping without jello that’s sure to impress. It’s so easy, even the kids can do it!
This Strawberry Rhubarb Dump Cake recipe was originally published on May 31, 2013, but has been updated and relaunched for your convenience. 🙂
We are rhubarb enthusiasts! I look forward to rhubarb season every year! Some of my fondest memories of childhood are plucking a fresh rhubarb stalk, washing it, and then dipping it in a bowl of sugar and eating it raw! Ahh, the good simple life of living on a farm.
One of my favorite rhubarb desserts is a strawberry rhubarb pie! However, I don’t always have the gumption to go through the process of making a pie. That’s when I turn to this rhubarb dump cake recipe. It lets me indulge in the delicious flavors of a rhubarb pie but without all the work and time.
This recipe involves layering the same sweet and tangy filling, but it’s much quicker and easier to make. All you have to do is dump the ingredients in a baking dish, bake it, and then savor the deliciousness!
🧐 Why Is It Called A Dump Cake?
A dump cake is an American dessert similar to a cobbler but with a cake-like topping. The name comes from the method of “dumping” the ingredients directly into a cake pan without mixing them. Typically, the topping of the dump cake is made from a pre-packaged cake mix and is often combined with butter and sugar for added flavor.
🍮 With Or Without Jello, Which Is Better?
Recently I discovered that many people add strawberry jello to their rhubarb dump cake, but I found that is not needed. The purpose of the jello is to add color, add the flavor of strawberries, and thicken the filling.
But if you use ripe fruit and a little cornstarch (which you probably already have in your pantry) you don’t need the extra artificial flavors, colors, or thickeners at all. So save yourself the money and try this rhubarb cake without jello!
Mind you, I’m not anti-jello. I’m just not for adding an extra ingredient/step that isn’t needed in a recipe.
🍊Variations
Dump cakes are a favorite of mine due to their incredible versatility, allowing for an endless array of flavor combinations. Here are just a few examples of how to switch up this strawberry rhubarb dump cake recipe.
- Mix up the fruit. Rhubarb goes well with all kinds of fruit not just strawberries. You can try a combination of raspberries, blueberries, blackberries, cherries, pears, apples, apricots, nectarines, and peaches! Or just make it with only Rhubarb!
- Different Cake Mixes – you don’t have to use just a white cake mix. Try a yellow cake mix, or spice cake mix, birthday cake mix, or even Chocolate!
- Different Sodas! We’ve made this recipe using various sodas like cream soda, orange cream soda, sprite, 7up, red cream soda, Sunkiss or Crush orange, and my favorite Dr Pepper.
🥣 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.
Slice the Strawberries into thin slices. You can use an egg slicer or a strawberry slicer. This makes it go faster and makes the slices uniform. Plus the kids love to do this part!
Dice the rhubarb into thin slices.
Combine the fresh strawberries and cut rhubarb in a mixing bowl.
Add the sugar. Stir until all the fruit is coated. Marinate the fruit for 30 minutes up to an hour.
This allows the rhubarb juices to flow and softens the fruit. So you aren’t left with crisp chunks of rhubarb after baking.
After soaking the fruit, Preheat the oven to 350 Degrees.
Drain all but 1/2 cup of the juice from the strawberries and rhubarb.
Combine the remaining 1/2 cup juice with the corn starch, pure vanilla extract, salt, and fruit.
Lightly spray a 9X13 pan with a nonstick cooking spray like Pam.
Spread the fruit filling evenly in the baking dish.
Sprinkle the cake mix evenly over the fruit. Make sure to break up any chunks of the mixture.
Drizzle the top with the melted butter and 7up or Sprite soda.
Do not stir!
Bake the strawberry rhubarb dump cake for 50-60 minutes at 350 degrees.
Cook until the cake is golden, the filling is bubbling, and the rhubarb is soft.
🍰 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.
We recommend adding a scoop of vanilla ice cream on top or a dollop of homemade whipped cream.
You can also drizzle with a nice homemade rhubarb syrup.
🫙 Storing Leftovers
After allowing the dump cake to cool to room temperature, cover the pan with an airtight lid or plastic wrap and store it in the refrigerator.
When stored properly in an airtight container in the refrigerator, a strawberry rhubarb dump cake can last for up to 4-5 days. However, it’s best to consume it within the first 2-3 days for optimal freshness and flavor.
💡 Pro Tips
✅ I find it helpful to use strawberry huller tweezers for removing the stems and a strawberry slicer for slicing the strawberries when preparing them for this recipe. Doing so not only makes the process faster, but also easier.
✅ When slicing a large amount of rhubarb, I recommend a quality food processor. It goes so much faster! I sliced over 10 pounds of Rhubarb into perfectly even slices in less than 10 minutes.
✅ You can use either fresh or frozen fruit in this strawberry-rhubarb cake recipe. If using frozen fruit, do not thaw it before using it. The fruit will thaw as the cake bakes, and it will add a nice, juicy flavor to the cake.
✅ Evenly distribute the cake mix over the fruit so that there are no large clumps.
✅ It can be tricky to tell when a dump cake is done. It’s normal to see some wet spots, some dry cake mix, and a crispy top. To make sure your rhubarb-strawberry cake is done, check that the fruit mixture is bubbling around the edges of the pan.
✅ Typically, I prepare this dump cake using a 9×13 inch pan. However, on occasion when this size is unavailable, I experimented with using a deep 10.5 inch pie pan and found that it worked well.
✅ To keep the oven clean, you can place an empty cookie sheet on the rack below the dump cake in the oven. This way, if it bubbles over, the cookie sheet will catch it and prevent it from sticking to the oven.
💭 FAQ’s
Dump cakes typically have a cake-like topping made from a boxed cake mix that is sprinkled on top of the fruit, while cobblers have a biscuit or pastry-like dough that is either dropped or rolled out on top of the fruit. Dump cakes involve layering the ingredients without mixing them, whereas cobblers usually involve mixing the topping first before layering it together. Finally, cobblers tend to have a thicker, more substantial topping, while dump cakes have a thinner, crumbly topping that is more cake-like in texture.
Once set, the fruit filling should be gooey and thick but definitely not runny
For the best texture, the topping should be golden brown. I like to cook mine for about 50-60 minutes, but it really depends on your personal preference. Some people like their dump cake a little more gooey, while others like it more cake-like. There is no right or wrong answer, so just cook it until it tastes the way you like it.
For this recipe, I typically use a 9×13 inch baking dish. While the butter and juices from the fruit can seep into the flour, I haven’t encountered any issues with uneven baking as a result. However, if you prefer, you can experiment with using a smaller pan. I have also made this in a large and deep pie dish and it worked well as well.
You can use both fresh and frozen rhubarb and strawberries when making this recipe and maintain the same ratios for the other ingredients without any adjustments.
I suggest using the conventional baking setting instead of the convection setting when preparing this recipe. The convection setting, which utilizes a fan to circulate hot air, can result in uneven rising and baking of baked goods, while also pulling moisture out of the oven and potentially drying out the baked goods. If you do decide to use the convection setting, it’s best to reduce the temperature by 25 degrees Fahrenheit and note that the baking time may be shorter.
👩🏻🍳 Cooking with Kids
For those who are familiar with Busy Creating Memories, you’ll know that we have a strong passion for creating lasting memories with our children. One of the most effective ways to achieve this is by getting them involved in the kitchen. Cooking and baking together not only fosters stronger bonds, but also provides an opportunity to learn new skills and make unforgettable memories. As a result, we always strive to include ways to incorporate kids into our recipes.
Here are several ways that kids can be involved in making this strawberry rhubarb dump cake!
Ages 2+
- Gather the kitchen utensils
- Gather the ingredients
- Help wash the strawberries and rhubarb
- Measure ingredients with help
- Stir strawberries and rhubarb into the sugar mixture
- Dump each ingredient into the baking pan
- Help spread out the cake mix on top
- With direction drizzle the soda on top of the cake mix
- With direction pour melted butter over top
- Under direction from an adult – pushing the buttons to preheat the oven
Ages 6+ Any of the above tasks, PLUS…
- Slicing the rhubarb and strawberries. We start our kids off with a knife designed for kids like the Joie Crinkle Cutter. And a lot of supervision until they show competence using the tool.
- Read out & identify the recipe ingredients
- Opening a can of soda
- Opening the cake mix
- Measuring out the butter
- Melting the butter in the microwave
- Be involved in cleaning up: putting ingredients away, wiping the counter, sweeping the floor, loading the dishwasher, or washing dishes by hand.
Ages 10+ Any of the above tasks, PLUS…
- Placing the dump cake into the oven under supervision
- With supervision, removing the cake from the oven.
- Dish up servings for others
Please note: Every child is different, so it is important to use your own judgment when deciding which tasks are appropriate for your child. These are just suggestions, and you may need to adjust them based on your child’s individual abilities and needs. It is also important to remember that younger children will require more direct supervision than older children.
🥧 Other Rhubarb Recipes
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Easy Strawberry Rhubarb Dump Cake
This easy strawberry rhubarb dump cake is a perfect combination of sweet and tart, and the best part is that it only takes a few minutes to prepare! So easy even the kids can do it!
Ingredients
- 4 cups sliced Rhubarb
- 4 cups quartered strawberries
- 1 cup sugar
- 2 Tablespoons Cornstarch
- 2 Teaspoons Vanilla
- Pinch of Salt
- 1 box yellow or white cake mix
- 1 can (12 ft oz) Sprite or 7Up Soda
- 1/3 cup melted butter
Instructions
- Wash and slice fresh strawberries and rhubarb
- Combine Strawberries, Rhubarb, and sugar in a bowl.
- Mix and set aside for 30 minutes to marinate.
- Preheat the oven to 350 Degrees.
- Drain all but ½ cup of the fruit juice from the strawberry and rhubarb mixture
- Combine the ½ cup fruit juice, strawberry, and rhubarb filling mixture, corn starch, vanilla, and salt in a bowl and stir until evenly coated.
- Lightly spray a 9X13 pan with nonstick cooking spray.
- Spread the fruit filling evenly in the baking dish.
- Sprinkle with the cake mix
- Drizzle the top with the melted butter and a cup of soda.
- Do not stir
- Bake for 50-60 minutes at 350 degrees.
- Cook until the cake is golden, the filling is bubbling, and the rhubarb is soft.
Notes
You can use either fresh or frozen fruit in this strawberry-rhubarb cake recipe. If using frozen fruit, do not thaw it before using. The fruit will thaw as the cake bakes, and it will add a nice, juicy flavor to the cake.
Evenly distribute the cake mix over the fruit so that there are no large clumps.
It can be tricky to tell when a dump cake is done. It's normal to see some wet spots, some dry cake mix, and a crispy top. To make sure your rhubarb-strawberry cake is done, check that the fruit mixture is bubbling around the edges of the pan.
Variations:
- Mix up the fruit: you can use many kinds of fruit pairings with rhubarb
- Mix up the cake mix: you can use white cake, yellow cake, spice cake mix, birthday sprinkles cake mix, and chocolate cake mix
- Mix up the Soda: you can change out the Sprite for any of your favorite sodas. I love using Dr. Pepper.
Storing Leftovers:
After allowing the dump cake to cool to room temperature, cover the pan with an airtight lid or plastic wrap and store it in the refrigerator.
When stored properly in an airtight container in the refrigerator, a strawberry rhubarb dump cake can last for up to 4-5 days. However, it's best to consume it within the first 2-3 days for optimal freshness and flavor.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Glad Press'n Seal Plastic Food Wrap - 70 Square Foot Roll (Package May Vary) -
Chef'n Hand-Held Slicer Strawberry Slicester, Cherry/Meringue
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Strawberry Huller Stem Remover Tomato Corer Potato Pineapple Carrot Cutter Tool Kitchen Gadget Tweezers Peeler Utensil Clip for Fruit and Vegetable (Blue)
-
Emile Henry 13" x 9" Large Rectangular Baker - Modern Classics Collection | Sugar
-
Emile Henry 9" Pie Dish - Modern Classics Collection | Sugar
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 187Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 77mgCarbohydrates: 33gFiber: 2gSugar: 27gProtein: 1g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.
I’d love this piping hot with a scoop of vanilla bean ice cream on top. Love it! Thanks for sharing!
I love strawberries this recipe looks delicious!
Oh yum! This looks delish! I’m going to definitely have to try!
I am sending the recipe to my mother. It is very similar to the one she use to make when I was a kid but we use to use apples.
Wow! I’ve never tried rhubarb… or dump cake, so I may be making this soon just to taste it 🙂
Oh, I have never tried Strawberry Rhubarb… but looks like I need to! Yum!
I have been looking for a recipe like this! I have a ton of Rhubarb! Thank you!
If I was somewhere near you I would hug you right now. I LOVE rhubarb and we used to grow it in our garden when I was young. I could go out and get it anytime. I spent most of last summer looking for a recipe just like this. You must know that I am going to make this as soon as I have strawberries. THANK YOU!
Elizabeth T, Early Riser
You are most welcome! I have been hanging on Pins and needles ever since the snow melted to get the Rhubarb so I could make this! I absolutely LOVE Strawberry and Rhubarb together.
I have never tried this before! This looks perfect for summer indeed!
This recipe looks amazing. I have never tried rhubarb but I may just have to make this!! Thank you so much for sharing!
I haven’t seen strawberry and rhubarb together too often, it’s something I miss from my childhood. We can never get rhubarb in season here 🙁 But this looks yummy!
I LOVE Rhubarb! I can’t wait to make this for my hubby because it reminds me of when we lived in Minneapolis and Rhubarb seemed to be popular.
That looks so delicious! I love Rhubarb!
I’ve never had rhubarb. What does it taste like?
Oh shoot! I have no idea how to describe it. It is rather sour. But in this it is the perfect blend of sweet and tangy sour. There is nothing else like it that I can think of.
I totally agree – this does look like the perfect summer dessert!
Man does this look good!!! SO YUMMY!!! I want to make it now!
I’ve never made a dump cake but we make some awesome rhubarb and strawberry pie, kinda the same!! It grows wild behind my mom’s house!! Sometimes, we just pull it, wash it, sprinkle with some sugar and…. Oh Yeah!!
I’ve never cooked with rhubarb but have always wanted to try it!
Oh you have me drooling! I love strawberry rhubarb and am impatiently waiting for it to be ready in our area. I can’t wait for this delicious combination!
Aghhhhh! Where was this a few days ago? I bought a GALLON of strawberries from the Amish the other day and some of it went bad before my kids could eat them all (shockingly)! This would have been a great “Hurry before it goes bad” recipe! It looks delicious and can’t wait until I get back home to try it!
~Victoria
DenSchool
I have never had rhubarb, sounds good.
I love how moist and flavorful this is!
STOP making my mouth water over stuff I am not allowed to eat! I’m gonna have to cut you! (and a piece of that dump cake)
I’ll give you a slice of the cake first. You may rethink cutting me. lol.
And this is why I stopped losing weight. I can’t resist these desserts! I need to stop baking for the blog and start cooking healthier foods. But these are just way more fun!!
I did a raspberry dump cake about 3 months ago and the response was huge. Looks like yours is too!
I am not a fan of rhubard, but it looks yummy.
ohhh yum! this looks SOO good!!
I think I’ve mentioned before I have never had rhubarb I don’t think. I certainly have never made anything with it but my mom loves it. It looks delicious though but I would only eat it cooled down as I don’t like warm fruit.
confession – I have never cooked with rhubarb. I think I could handle this tasty recipe. Thanks so much for linking up to Friday Food Frenzy!
I’m pinning this as strawberry rhubarb is my fathers favorite dessert!
I used to make Strawberry Rhubarb jam! The cake sounds delicious!
Can you use frozen berries and rhubarb? Would you just increase the cornstarch some?
@Penny, yes you can. The fruit will be thawed enough after your hour wait time. No need to increase the cornstarch.
This looks delicious, I can’t wait to make it.
Pinned and will be trying, I LOVE strawberry rhubarb pie.
I’ve never tried this combination but it looks wonderful!
My husbands (and mine too) favorite dessert is strawberry rhubarb pie. I have always loved rhubarb – I have good memories of pulling it from the ground at my grandparents home when I was a young child and biting into it and experiencing that love/hate feeling! This looks like a quicker way to get that wonderful flavor.
That looks delicious!! Can you believe that I have never tried a Rhubarb before, though? I need to get on that.
This is the second rhubarb recipe I have come across lately, so now I really just want some rhubarb. I’ll definitely be pinning this in a moment. Rhubarb always reminds me of my mom because she used to cook with it a lot when I was little because we grew it in our garden. I haven’t had it in years. This recipe sounds great! I’ll have to make it for her.
I have never tried this before but it looks really good. Thanks for the recipe! Looks like a great desert for the Summer!
Easy recipe and it looks so good! I like cakes like this..
I’ve never had rhubarb before (to my knowledge). This looks like a yummy way to start.
This looks so easy and yummy! I am gathering good strawberry recipes to use… I found a really great place to buy strawberries in bulk! This dump cake is making the list!!!
This is such a nice recipe. I always forget Rhubarb. Had so much of it as a child I block it out but I love it with Strawberry. It completely changes the bitterness. Thank you for sharing 🙂
I never heard of Rhubarb until my hubby said he absolutely loved it and wanted me to taste it. He went crazy seeing that they had it at Whole Foods. He was born in Oregon where it was common but here in Texas not so much. I’ll have to surprise him and make him this dessert. Thank you!
It’s so hard to find rhubarb down here. We had plenty of it in Michigan. I miss it so much and this looks great. Pinning!
gooey yummy and refreshing! loev the simple recipe. i can follow this and will sure to try come weekend
Oh, WOW Amber! This recipe looks so tasty 🙂 I need to try this. I love Strawberry-Rhubarb pies and also the ease of dump cakes. This is the perfect combo.. I’m so pinning this!
We used to have a Rhubarb plant in our yard when I was younger and my mom would make all kinds of things with it. Brings back memories! These recipes look delicious! I am going to try them out! I am sure my family will love them!
Can I use only strawberries, so 8 cups of them?
Yes, you can omit the rhubarb if you don’t have any. just use 8 cups strawberries instead. 🙂 Good luck!
Help! Can I make this the day before we expect to serve it? Thinking about using it for a dessert on Thanksgiving.
YES!!!
While most people love to serve it hot, I actually prefer it cooled. The filling has a chance to thicken up and the flavors blend more. I personally think it is better the next day. You’ll probably want to store it in the fridge overnight. But if you want it warm, you can toss it in the oven on a low temp to warm it a few minutes. Or each person can each warm their own piece personally in the microwave if they prefer it warm.
Since I’m the only one in my house that likes rhubarb, I cut recipe in half, wonderfull. The extra sauce I turned into topping for cake.
Can you use frozen strawberries?
You can but they have to be thawed and drained first.
Love the dump cake recipe.. I’ve made strawberry n rhubarb sauce. Try it. Just add some sugar n tapioca to thicken.cook on med heat.
Has anyone tried this yet?
What!! I take less than 10 minutes to hand chop a pound of rhubarb. It does take a very sharp chef’s knife. I just make a lengthwise cut if it’s too thick, then line three or four stalks along side each other and zip right through them. This recipe looks great and I can’t wait to try it.
This is my first time making a dump cake…
Do i mix the cake mix or leave it dry and sprinkle over berry mixture?
for a true dump cake you don’t mix up the cake mix. But if you are very opposed to having a few spots of dry cake mix, then you can mix it with the soda and butter and then drizzle it over the berry filling.