Aunt Kaye's Rhubarb Dump Cake

Aunt Kaye's Rhubarb Dump Cake

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"My Aunt Kaye would make this every summer. It smells so good when it is cooking. She also use many different combinations of fresh fruit and flavored gelatin. Be creative and try it out."
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Ingredients

55 m servings 423 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 77.5g
  • 25%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  2. Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
  3. Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.

Reviews

50
  1. 54 Ratings

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Most helpful positive review

I've made this recipe many times. I freeze my rhubarb so I can make this year-round. I'm not very picky about measuring my rhubarb as this recipe adapts to varying amounts. I use Splenda in plac...

Most helpful critical review

Not one of the better dump cakes we've tried. Turned out more like a rhubarb crisp. Very dry.

I've made this recipe many times. I freeze my rhubarb so I can make this year-round. I'm not very picky about measuring my rhubarb as this recipe adapts to varying amounts. I use Splenda in plac...

My husband and I both loved this cake. I made a few modifications, I added nutmeg to the rhubarb, (they go so well together) and used 1/2 cup splenda instead of white sugar and it was plenty ...

I used frozen rhubarb, 1/2 cup water and increased the melted butter to 1/2 cup, and baked this for 70 minutes. Half way through baking I cut a few slits in the center so the mixture would bubb...

This was really good, considering I had no idea what a dump cake is or how much rhubarb equals a pound! I used a lemon cake mix instead of a yellow cake mix and it was quite yummy, and very eas...

I made this with 1/2 c splenda 1/2 c sugar, and sugar free jello. Super easy and yummy.

Think more of a crisp than an actual cake when you make this recipe. It is delicious and sooo simple to make. Great for the kids to help with! The top is crunchy and delicious, with sweet and ta...

I use to make a very similar recipe. The only thing different was that I also used a can of apple pie filling, it went over the rhubard then the jello and cake mix. It always turned out yummy.

Great recipe and it can be made with the 1/2 sugar cake mix and sugar free jello. Every little bit helps!

Added 1 1/2 cup frozen strawberries and used wild strawberry jell-o. Very tasty dessert.