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Rhubarb Dump Cake Recipe
Blueberry Rhubarb Dump Cake has the perfect mixture of tangy rhubarb, sweet juicy blueberries, and a crunchy topping! Adding a scoop of vanilla ice cream is like adding icing to the cake! Oh, and since this only takes 6 ingredients it's easy as pie to make!
Course Dessert
Cuisine American
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 18 Servings
Calories 197 kcal
4 cups rhubarb diced 21 ounce pie filling blueberry, cherry, or mixed berry 3 ounce strawberry Jell-O just the dry mix 1 cup lemon-lime soda 18.25 ounce white cake mix or yellow 1/2 cup butter
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with nonstick cooking spray.
Trim the leaves and root end from the rhubarb stalk. Wash the rhubarb and pull any strings off of the stalk. Dice into 1/2 inch pieces.
Spread diced rhubarb in the bottom of baking dish.
Spread blueberry pie filling over rhubarb.
Sprinkle dry Jell-o over pie filling.
Pour soda pop over Jello.
Sprinkle dry cake mix over fruit layer.
Melt butter and drizzle over the cake mix layer.
Bake 40-45 minutes. It's done when the cake mix layer is golden brown.
Serve warm with vanilla ice cream or freshly whipped cream!
Ingredients:
Jello - You can also use cherry, blueberry, or raspberry jello.
Cake Mix - I like white, but a yellow cake mix is a great option, too.
Rhubarb - Fresh or frozen
How to serve rhubarb dump cake:
Freshly whipped cream OR
Vanilla ice cream
Calories: 197 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 34 mg | Sodium: 219 mg | Potassium: 175 mg | Fiber: 2 g | Sugar: 18 g | Vitamin A: 264 IU | Vitamin C: 3 mg | Calcium: 96 mg | Iron: 1 mg