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READY IN 55 mins

Aunt Kaye's Rhubarb Dump Cake

Read Reviews (35)

"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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Sugar and Sweeteners

Original recipe makes 9 servings Change Servings

1 pound rhubarb, cut into 1/4 inch slices
1 cup white sugar
1 (3 ounce) package strawberry flavored Jell-O® mix

1 (18.25 ounce) package yellow cake mix
1 cup water
1/4 cup margarine, melted

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Directions

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
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.
Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.

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PREP 10 mins
COOK 45 mins
READY IN 55 mins

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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.

—Mary

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Most Helpful Critical Review

May 24, 2006

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

—KimW

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38 Ratings

Jul 31, 2005

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.

—RUBYCLAIRE

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Sep 30, 2006

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!

—Ramona

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Sep 02, 2007

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.

—MaureenF

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Apr 26, 2006

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

—BSL36

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Jun 05, 2007

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!!

—kskmama66

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Oct 17, 2008

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.

—ChefRachel

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Nutrition

Calories
423 kcal
21%

Carbohydrates
77.5 g
25%

Cholesterol
1 mg
< 1%

Fat
11.8 g
18%

Fiber
1.5 g
6%

Protein
3.9 g
8%

Sodium
477 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Aunt Kaye's Rhubarb Dump Cake

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 423
Calories from Fat: 106

% Daily Value *
Total Fat 11.8g 18 %
Saturated Fat 1.9g 9 %
Cholesterol 1mg < 1 %
Sodium 477mg 19 %
** Potassium 196mg 5 %
Total Carbohydrates 77.5g 25 %
Dietary Fiber 1.5g 6 %
Protein 3.9g 8 %
Sugars 55.8g
Vitamin A 5 %
Vitamin C 7 %
Calcium 15 %
Iron 10 %
** Thiamin 12 %
** Niacin 14 %
** Vitamin B6 4 %
** Magnesium 4 %
** Folate 35 %

* 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.