"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." — SCOOBYVC
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rhubarb, cut into 1/4 inch slices
1 (3 ounce) package
strawberry flavored Jell-O® mix
1 (18.25 ounce) package
yellow cake mix
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 place of the sugar, and sugar-free raspberry jello in place of the strawberry jello. I also use white cake if I'm out of yellow cake. I serve it with whipped topping or vanilla ice cream, whichever I have on hand. Always a big hit.
Not one of the better dump cakes we've tried. Turned out more like a rhubarb crisp. Very dry.
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 sweet. For the water I put two heaping tbsps of orange concentrate in a 1 cup measure, with l tsp vanilla and topped it up with water to a cup. It turned out to be simply delicious, and we will make it again and again. I say we, because even my husband could put this together.
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 bubble up and mix in with the cake mixture better. It turned out great. Even my 8 year old who doesn't like rhubarb ate this and liked it!
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 easy and quick.
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 tangy combo of tastes. Mine disappeared within hours. Thanks Aunt Kaye!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Kaye's Rhubarb Dump Cake
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 106
This cake is as easy as, well, dumping ingredients in a pan. So yummy!
Rhubarb, walnuts, and a sweet, crunchy topping make a magical muffin.
Watch how to make this decadent-tasting but actually fat-free cake.