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The Easiest Way to Get Your Strawberry-Rhubarb Fix

By Annalise Sandberg
Updated June 7, 2017
Strawberry-Rhubarb Dump Cake
We can’t say no to a six-ingredient dump cake and since this one features strawberries and rhubarb, we don’t really want to.

A dump cake is exactly what it sounds like—dump and bake! It isn’t fancy or glamorous, but what it lacks in appearance, it more than makes up for with taste. Serve it warm with a scoop of vanilla ice cream or whipped cream for a bowl of bright summertime flavor. If you’re looking for a easy substitute for strawberry-rhubarb pie, then this Strawberry-Rhubarb Dump Cake is for you!

It requires just 6 ingredients: strawberries, rhubarb, sugar, cornstarch, Betty Crocker yellow cake mix, and butter.


First, pre-heat your oven to 350°F. Then toss the strawberries and rhubarb with the sugar and cornstarch in a greased 13x9-inch baking dish.


Sprinkle the dry cake mix on top and then drizzle with the melted butter, trying to cover as much of the cake mix with butter as possible.


Bake for about an hour or until the fruit is bubbling around the edges, and the topping is a light golden brown. Serve warm with whipped cream or ice cream and enjoy!

Special occasions (and sometimes, weeknights) deserve special cakes. Browse Betty’s best cakes from layered and chocolate to sheet pan and vanilla.