Finding a dessert that’s both simple to make and doesn’t rely on artificial ingredients can feel like searching for a needle in a haystack. Between juggling work, family commitments, and trying to put something homemade on the table, most of us don’t have time for complicated recipes with long lists of ingredients.
That’s why this strawberry rhubarb dump cake is such a winner – it skips the Jello but keeps all the tangy-sweet flavor you love, and comes together with just a few basic ingredients you can find at any grocery store. Best of all, it lives up to its name: just dump, bake, and enjoy!
Why You’ll Love This Strawberry Rhubarb Dump Cake
- Incredibly easy preparation – Just dump, layer, and bake – no mixing bowls or special techniques needed. It’s perfect for both beginner bakers and busy cooks.
- Only 6 ingredients – With just a handful of simple ingredients, you can create a delicious dessert that tastes like you spent hours in the kitchen.
- No artificial ingredients – This recipe uses fresh fruit and basic pantry staples – no gelatin or artificial flavors needed to create this sweet-tart dessert.
- Perfect for spring – When fresh rhubarb is in season, this cake is the ideal way to showcase its tangy flavor alongside sweet strawberries.
What Kind of Strawberries Should I Use?
Fresh strawberries are ideal for this dump cake, but don’t worry if you can only find frozen ones – they’ll work just fine too. When using fresh berries, look for bright red strawberries that are firm and fully ripe, without any white or green patches near the stem. If you’re going with frozen strawberries, let them thaw completely and drain off any excess liquid before using them in your cake. The key is making sure your strawberries are sweet and ripe, as they’ll provide most of the natural sweetness in this dessert – those giant, beautiful strawberries from the store might look impressive, but they often lack the intense flavor of smaller, fully ripened berries.
Options for Substitutions
This easy dump cake recipe can handle some simple swaps if you need them:
- Strawberries: Fresh or frozen strawberries work equally well here. If using frozen, no need to thaw them first. You can also replace half the strawberries with raspberries for a different berry mix.
- Rhubarb: If fresh rhubarb isn’t in season, frozen works just fine – no need to thaw. If you can’t find rhubarb at all, try using tart apples or cranberries to keep that tangy contrast.
- Corn flour: Regular all-purpose flour or tapioca starch work just as well for thickening. Use the same amount as called for in the recipe.
- Yellow cake mix: White cake mix, vanilla cake mix, or even spice cake mix can be used instead. For a gluten-free version, use your favorite gluten-free cake mix.
- Butter: While butter gives the best flavor, you can use margarine or coconut oil as alternatives. Just keep the amount the same.
Watch Out for These Mistakes While Baking
The biggest challenge when making a strawberry rhubarb dump cake is getting the right balance of moisture – too much liquid from the fruit can make your cake soggy, so make sure to thoroughly mix your fruit with the corn flour to help absorb excess juices.
A common mistake is pouring the melted butter unevenly over the cake mix, which can result in dry, powdery patches in some areas and overly buttery spots in others – try drizzling the butter in a zigzag pattern and use a fork to ensure the cake mix is evenly moistened.
When it comes to the fruit layer, cutting your strawberries and rhubarb into similar-sized pieces helps them cook evenly, and don’t skip tossing them with sugar before adding to the pan – this step helps draw out moisture and ensures the right level of sweetness to balance rhubarb’s natural tartness.
For the best texture, resist the urge to mix the cake mix into the fruit – simply sprinkle it on top and let it form a golden, crispy crust as it bakes.
What to Serve With Strawberry Rhubarb Dump Cake?
This warm, fruity dump cake practically begs for a scoop of cold vanilla ice cream on top – the contrast between hot and cold is just perfect! If you’re not in the mood for ice cream, a dollop of fresh whipped cream or even a pour of cold heavy cream works great too. You might also want to add a cup of coffee or tea on the side, since their slight bitterness pairs really nicely with the sweet-tart flavor of the strawberries and rhubarb. For brunch gatherings, I like serving this cake with some fresh berries on the side to play up the fruit flavors even more.
Storage Instructions
Keep Fresh: Once your dump cake has cooled completely, cover it with plastic wrap or aluminum foil and pop it in the fridge. It’ll stay good for about 4-5 days, though the topping might lose some of its crispiness over time. I actually think it tastes even better the next day when all the flavors have had time to mingle!
Freeze: If you want to save some for later, this dump cake freezes really well. Just wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container. It’ll keep nicely for up to 3 months in the freezer. Perfect for when you’re craving a taste of summer!
Enjoy Later: When you’re ready to dig in, let the frozen cake thaw overnight in the fridge. To bring back some of that lovely crispy topping, pop individual servings in the microwave for about 20-30 seconds. A scoop of vanilla ice cream on top makes it extra special!
| Preparation Time | 10-15 minutes |
| Cooking Time | 55-65 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 20-25 g
- Fat: 100-110 g
- Carbohydrates: 360-380 g
Ingredients
- 6 cups strawberries, sliced
- 2 cups rhubarb, sliced
- 1/3 cup granulated sugar
- 1 tablespoon corn flour
- 1 package yellow cake mix
- 10 tablespoons melted butter
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C).
While the oven is heating, spray a 13×9-inch (3-quart) baking dish with cooking spray to prevent sticking.
Step 2: Mix the Fruit Filling
In a large bowl, combine strawberries, rhubarb, sugar, and cornstarch.
Toss these ingredients together until the fruit is evenly coated.
Spread the fruit mixture evenly across the bottom of the prepared baking dish, ensuring an even layer for consistent baking.
Step 3: Add the Cake Mix and Butter
Sprinkle the cake mix evenly over the fruit mixture in the baking dish.
Then, carefully pour melted butter over the top of the cake mix.
Make sure to cover the entire surface with butter, which will help create a deliciously crisp topping.
Step 4: Bake Until Bubbly and Browned
Place the baking dish in the preheated oven and bake for about 1 hour.
You’ll know it’s done when the filling is bubbly and the topping is golden brown.
Keep an eye on it near the end to prevent over-browning.
Step 5: Serve and Enjoy
Once baked to perfection, remove the dish from the oven and let it cool slightly.
Serve the dessert warm, topped with whipped cream or a scoop of ice cream for an extra indulgent treat.
Enjoy your delightful strawberry rhubarb dessert!