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Strawberry Rhubarb Dump Cake

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There’s something wonderfully comforting about the combination of strawberries and rhubarb. It’s that nostalgic balance of sweet and tart that brings back memories of warm kitchens and handwritten recipe cards. This Strawberry Rhubarb Dump Cake captures that same charm in the easiest way possible—no mixing bowls, no complicated steps, just a few simple ingredients layered into a pan and baked to golden perfection.

Fresh or frozen fruit bubbles beneath a buttery cake topping that crisps just slightly on the surface while staying tender underneath. It’s the kind of dessert that feels rustic yet thoughtful, especially when served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Whether you’re hosting a brunch, craving a cozy treat, or just want a low-effort dessert with big flavor, this one deserves a place in your recipe box.

Ingredients

Units Scale

2 cups sliced fresh or frozen rhubarb

2 cups sliced fresh strawberries (or frozen, thawed and drained)

3/4 cup granulated sugar

1 box (15.25 oz) white or yellow cake mix

3/4 cup unsalted butter (1 1/2 sticks), melted

Optional: 1 tablespoon cornstarch (for thicker fruit layer)

Optional toppings: whipped cream or vanilla ice cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  2. Spread rhubarb and strawberries evenly over the bottom of the dish.

  3. Sprinkle sugar (and cornstarch if using) evenly over the fruit.

  4. Sprinkle dry cake mix evenly over the fruit and sugar layer—do not stir.

  5. Drizzle melted butter evenly over the top of the cake mix, making sure to moisten as much as possible.

  6. Bake for 45–50 minutes or until the top is golden and fruit is bubbling at the edges.

  7. Let cool slightly before serving. Delicious with whipped topping or a scoop of vanilla ice cream.

Notes

Tips:

  • If using frozen fruit, thaw and drain well to prevent excess liquid.
  • If you don’t have white or yellow cake mix, spice cake could add a fun twist.
  • To substitute for spice cake, use yellow cake mix and stir in 1 teaspoon cinnamon, ½ teaspoon nutmeg, and a pinch of cloves into the dry mix before layering.
  • A drizzle of caramel or white chocolate sauce before serving adds a gourmet touch.
  • Want it less sweet? Reduce the sugar to ½ cup or skip it if your fruit is super ripe.

 

The dump cake rule is using 1 stick of butter (1/2 cup) is the minimum to create that golden, crisp topping, but sometimes it can leave dry patches if not evenly distributed.  I increase the butter for a more richer, more buttery topping and better coverage.  Here are some options to improve coverage should you go with the standard 1 stick:

  • Slice cold butter thinly and lay over the cake mix instead of drizzling melted butter — this can create more even coverage.
  • Combine melted butter with a bit of milk or pineapple juice (2–3 tablespoons) before drizzling to stretch it without losing moisture.
  • Spritz with cooking spray or lightly mist with water before baking to help the dry areas bake more evenly if sticking with 1 stick.

 

✨ Life’s too short to skip dessert—especially when it’s this easy and delicious. Whip up this strawberry rhubarb dump cake, grab a spoon, and savor the sweet little things that make life beautiful. 💙

 

Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice

Nutrition

Find it online: https://joyistalife.com/recipe/strawberry-rhubarb-dump-cake/