Skip to Content

Strawberry-Rhubarb Dump Cake

  • Save Recipe
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Made with only six ingredients and 10 minutes of prep, this Strawberry-Rhubarb Dump Cake is weeknight- and crowd-friendly! Betty Crocker™ cake mix lends a helping hand and makes this delicious dessert come together lickety-split. Serve up plates of warm strawberry-rhubarb cake topped with vanilla ice cream or whipped cream for a sweet treat that's sure to please.
By Annalise Sandberg
Updated Jul 20, 2022
  • Save
  • Shop
  • Share
  • Keep Screen On



  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2
    In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
  • 3
    Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    Feel free to use fresh or frozen fruit in this strawberry-rhubarb cake recipe. If using frozen, do not thaw before using.
  • tip 2
    Make sure to spread out cake mix so there are no large mounds on top of cake.
  • tip 3
    It can be difficult to determine the doneness of a dump cake. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. To help ensure your rhubarb-strawberry cake is done, check that the fruit mixture is bubbly around the edges of the pan.


Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved