10 Simple Rhubarb Dump Cake Recipes

Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray and set aside.

Prepare the Fruit Filling

In a large mixing bowl, combine the 4 cups of halved strawberries and 3 cups of chopped rhubarb. Add 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice.

Toss everything together until the fruit is evenly coated. The cornstarch will help thicken the juices as it bakes.

Layer the Fruit

Pour the strawberry rhubarb mixture into the prepared 9×13 inch baking dish and spread it out into an even layer using a spatula or spoon. Make sure the fruit is distributed uniformly so every serving gets a good amount of filling.

Add the Cake Mix

Open the box of dry cake mix and sprinkle it evenly over the entire surface of the fruit layer. Do not stir or mix the cake mix into the fruit — simply spread it in a flat, even layer covering the fruit completely from edge to edge.

Top with Butter

Arrange the cold, thinly sliced butter pieces evenly across the top of the dry cake mix layer. Try to cover as much surface area as possible with the butter slices, spacing them about 1 inch apart.

The butter will melt during baking and hydrate the cake mix, creating a golden, crumbly topping. If desired, sprinkle 1/4 cup sliced almonds over the butter for added crunch.

Bake the Cake

Place the baking dish in the preheated 350°F oven and bake uncovered for 45 to 50 minutes, until the topping is golden brown and the fruit filling is bubbling up around the edges and through any gaps in the topping. If the top is browning too quickly after 35 minutes, loosely tent with foil for the remaining bake time.

Rest Before Serving

Remove the dump cake from the oven and place it on a cooling rack. Allow it to rest for 10 minutes before serving.

This resting time allows the fruit filling to thicken slightly and makes it easier to scoop. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or a thin coat of butter.

Set aside.

Prepare Rhubarb Filling

In a large mixing bowl, combine 5 cups chopped rhubarb, 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice. Stir well until the rhubarb is evenly coated.

The cornstarch will help thicken the filling as it bakes.

Spread Filling Evenly

Pour the rhubarb mixture into the prepared 9×13-inch baking dish and spread it into an even layer using a spatula. Make sure the rhubarb is distributed all the way to the corners of the dish.

Add Dry Cake Mix

Open the box of dry yellow cake mix and sprinkle it evenly over the rhubarb layer directly from the box. Do not mix — spread the dry cake mix to cover the rhubarb completely from edge to edge, creating an even layer.

Top with Butter

Arrange the thin slices of cold butter (1/2 cup) evenly across the top of the dry cake mix, spacing them as uniformly as possible to ensure even coverage and browning. Then drizzle the 1/4 cup melted butter over any gaps between the butter slices to help moisten the entire surface of the cake mix.

Bake Until Golden

Place the baking dish in the preheated 350°F oven and bake for 45 to 50 minutes, until the top is golden brown and the rhubarb filling is bubbling up around the edges. The cake topping should look set and slightly crisp.

If the top begins to brown too quickly, tent loosely with aluminum foil for the last 10 minutes.

Rest the Cake

Remove the dump cake from the oven and place it on a cooling rack. Allow it to rest for 15 minutes before glazing.

This resting period allows the filling to set slightly so the glaze adheres properly and does not melt completely into the surface.

Whisk Lemon Glaze

While the cake rests, prepare the lemon glaze. In a small bowl, whisk together 1 cup sifted powdered sugar, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon vanilla extract, and a pinch of salt until completely smooth and pourable.

Add an extra teaspoon of lemon juice if the glaze is too thick.

Glaze and Serve

Drizzle the lemon glaze evenly over the warm cake using a spoon or a small whisk, working in a back-and-forth motion across the entire surface. The glaze will soak in slightly and set into a light, tangy coating.

Serve warm or at room temperature, scooped into bowls. Pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or a thin layer of butter to prevent sticking.

Layer the Fruit

Spread the 4 cups of sliced rhubarb evenly across the bottom of the prepared baking dish. Pour the entire can of undrained crushed pineapple over the rhubarb, spreading it evenly with a spatula.

Drizzle the full can of cream of coconut over the fruit layer. Sprinkle 1/2 cup granulated sugar evenly over the top, then add 1 teaspoon vanilla extract by drizzling it across the surface.

Add the Cake Mix

Open the box of dry yellow cake mix and sprinkle it evenly over the entire fruit layer. Do not stir — spread the dry mix gently with the back of a spoon to cover all the fruit in an even layer all the way to the edges of the dish.

Top with Coconut

Sprinkle 1 cup of sweetened shredded coconut evenly over the dry cake mix layer, distributing it from edge to edge for even coverage and tropical flavor throughout.

Dot with Butter

Arrange the thinly sliced butter pieces (approximately 16–20 slices from 1 stick) evenly across the top of the coconut and cake mix layer. Space them as evenly as possible so the butter melts and saturates the entire surface during baking, creating a golden, cohesive crust.

Add Macadamia Nuts

Scatter the 1/2 cup of roughly chopped macadamia nuts evenly over the buttered top layer. These will toast during baking and add a rich, crunchy tropical texture to the finished cake.

Bake the Cake

Place the baking dish in the preheated 350°F oven and bake uncovered for 48–50 minutes, until the top is deep golden brown and bubbling around the edges. The fruit layer should be visibly bubbling up through the cake crust in spots.

If the top begins to brown too quickly after 35 minutes, loosely tent with aluminum foil for the remaining bake time.

Rest Before Serving

Remove the cake from the oven and let it rest at room temperature for 10 minutes. This allows the bubbling fruit layer to settle and thicken slightly, making it easier to scoop and serve cleanly.

Garnish and Serve

Sprinkle 1/4 cup toasted coconut flakes over the top of the rested cake just before serving for added visual appeal and texture. Serve warm, scooped into bowls, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter and set aside.

Prepare Rhubarb Layer

Spread the 5 cups of sliced rhubarb evenly across the bottom of the prepared baking dish. Sprinkle 3/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon cinnamon evenly over the rhubarb.

Toss lightly with a spatula to coat the rhubarb pieces.

Mix Vanilla Custard

In a medium mixing bowl, whisk together the 3.4 oz package of instant vanilla pudding mix, 1 1/2 cups whole milk, and 1/2 cup sour cream until smooth and slightly thickened, about 2 minutes. The mixture should be creamy and lump-free.

Layer the Custard

Pour the vanilla custard mixture evenly over the rhubarb layer in the baking dish, spreading it gently with a spatula to cover as much of the rhubarb as possible. Do not stir the layers together.

Add Cake Mix Layer

Sprinkle the dry yellow cake mix evenly over the custard layer, distributing it from edge to edge in an even layer. Do not mix or stir — this is the classic dump cake technique.

Top with Butter

Arrange the thin slices of 1/2 cup (1 stick) unsalted butter evenly across the top of the dry cake mix, covering as much of the surface as possible. If using chopped pecans or walnuts, scatter 1/2 cup evenly over the butter slices now.

Bake the Cake

Bake uncovered in the preheated 350°F oven for 48 to 52 minutes, or until the top is golden brown and the edges are bubbling. The cake layer should look set and lightly crisp on top.

If the top browns too quickly, loosely tent with foil during the last 10 minutes.

Rest Before Serving

Remove the cake from the oven and allow it to rest on a wire rack for 10 minutes before serving. This allows the custard and rhubarb layers to settle and thicken slightly for easier scooping.

Serve and Garnish

Scoop the warm dump cake into bowls or onto plates, making sure to get all three layers in each portion. Serve topped with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy warm for best flavor and texture.

Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray and set aside.

Prepare the Fruit Layer

In a large mixing bowl, combine 4 cups of sliced rhubarb and 2 cups of blueberries. Add 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, and 1 tablespoon fresh lemon juice.

Toss everything together until the fruit is evenly coated. The cornstarch will help thicken the juices as the fruit bakes.

Spread Fruit Evenly

Pour the fruit mixture into the prepared 9×13-inch baking dish and spread it into an even layer using a spatula or the back of a spoon. Make sure the fruit is distributed evenly so every serving gets a good mix of rhubarb and blueberry.

Make the Crumble Topping

In the same large bowl (no need to wash it), combine the dry yellow cake mix, 1 cup rolled oats, 1/2 cup packed light brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Stir to mix well.

Add the cold cubed butter pieces and use a pastry cutter or your fingertips to work the butter into the dry mixture until it resembles coarse, clumpy crumbs with some pea-sized butter pieces remaining. Stir in the chopped pecans or walnuts if using.

Top and Assemble

Scatter the crumble topping evenly over the fruit layer in the baking dish. Spread it in an even layer, making sure to cover the fruit all the way to the edges of the dish.

Do not press the topping down — leaving it loose will create a better crumble texture.

Bake Until Golden

Place the baking dish in the preheated 350°F oven and bake for 45 to 50 minutes, until the topping is deep golden brown and the fruit filling is bubbling around the edges and through the topping. If the topping begins to brown too quickly after 35 minutes, loosely tent the dish with aluminum foil for the remaining bake time.

Rest Before Serving

Remove the crumble dump cake from the oven and place it on a wire cooling rack. Allow it to rest for 10 minutes before serving.

This resting time allows the fruit filling to thicken slightly so it doesn’t run when scooped.

Serve and Enjoy

Scoop generous portions into bowls or onto plates and serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of the warm tart fruit and the buttery golden crumble with cold ice cream is the perfect finish.

Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray and set aside.

Prepare the Fruit Filling

In a large mixing bowl, combine the 3 cups peach slices and 2 cups rhubarb pieces. Add 1/2 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract.

Stir well until all the fruit is evenly coated and the dry ingredients are fully incorporated.

Layer the Fruit

Pour the cinnamon peach rhubarb filling into the prepared 9×13 inch baking dish and spread it out into an even layer using a rubber spatula. Make sure the fruit is distributed uniformly across the bottom of the dish.

Add the Cake Mix

In a small bowl, stir together the dry yellow cake mix and 1 teaspoon ground cinnamon until combined. Sprinkle the cinnamon cake mix evenly over the top of the fruit filling in a single, uniform layer.

Do not stir — simply spread it evenly with a spoon or your hands.

Distribute the Butter

Arrange the cold, thinly sliced butter pieces evenly across the entire surface of the dry cake mix layer. Try to cover as much of the surface as possible so the butter melts and moistens the cake mix uniformly during baking, minimizing dry spots.

Sprinkle Brown Sugar

Evenly sprinkle the 1/4 cup packed light brown sugar over the top of the butter slices. This adds a caramelized, slightly crispy topping as the cake bakes.

Bake the Cake

Place the baking dish on the center rack of the preheated 350°F oven and bake for 45 to 50 minutes, until the top is golden brown, the edges are bubbling, and the cake topping is set and no longer looks powdery. If the top begins to brown too quickly, loosely tent with foil for the last 10 minutes.

Rest Before Serving

Remove the dump cake from the oven and allow it to rest for 10 minutes before serving. This rest time lets the fruit filling thicken slightly and makes it easier to scoop and serve.

Serve and Enjoy

Scoop generous portions of the warm Cinnamon Peach Rhubarb Dump Cake into bowls or onto plates. Serve topped with a scoop of vanilla ice cream or a dollop of whipped cream for the best experience.

Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the microwave for 60–90 seconds.

Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or nonstick cooking spray and set aside.

Prepare the Rhubarb Layer

In a large mixing bowl, combine the 5 cups of rhubarb pieces, 1/3 cup honey, 2 tablespoons cornstarch, 1 tablespoon freshly grated ginger, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and 1 tablespoon lemon juice. Stir well until the rhubarb is evenly coated.

Pour this mixture into the prepared baking dish and spread it out in an even layer.

Dump the Cake Mix

Open the box of dry yellow cake mix and evenly sprinkle the entire contents directly over the rhubarb layer. Do not stir.

Use a spoon or your fingers to gently spread the dry mix into a uniform layer that covers the rhubarb completely to the edges of the dish.

Add Crystallized Ginger

Scatter the 1/4 cup of finely chopped crystallized ginger evenly over the top of the dry cake mix layer for bursts of spicy-sweet ginger flavor throughout the finished cake.

Drizzle Honey and Butter

Drizzle the 2 tablespoons of honey in a thin stream over the entire surface of the dry cake mix. Then arrange the thinly sliced butter pats in a single layer, spacing them about 1 inch apart, covering as much of the surface as possible.

The butter will melt during baking and saturate the cake mix, creating a golden, crumbly topping.

Bake Until Golden

Place the baking dish on the center rack of the preheated 350°F oven. Bake uncovered for 45 to 50 minutes, until the top is deep golden brown, the edges are bubbling with the rhubarb juices, and the center no longer looks wet or powdery.

If any dry spots remain after 45 minutes, continue baking for the full 50 minutes.

Rest Before Serving

Remove the cake from the oven and allow it to rest on a wire rack or heat-safe surface for 10 minutes before serving. This rest period allows the rhubarb filling to thicken slightly and set up so it scoops cleanly.

Serve warm, spooned into bowls, topped with vanilla ice cream or whipped cream if desired.

Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter to prevent sticking.

Prepare Fruit Layer

Spread the sliced rhubarb evenly across the bottom of the prepared baking dish. Pour the cherry pie filling over the rhubarb, spreading it out with a spatula to cover the rhubarb evenly.

Sprinkle the 1/2 cup granulated sugar and 1 teaspoon vanilla extract over the fruit layer to help balance the tartness of the rhubarb and enhance the cherry flavor.

Add Cake Mix

Open the box of dry chocolate fudge cake mix and sprinkle it evenly over the entire fruit layer. Do not stir or mix — spread the dry cake mix as uniformly as possible using a spoon or your hands so that every part of the fruit is covered.

This even layer ensures consistent baking and a crumbly, golden topping.

Layer Butter Slices

Slice the 2 sticks of cold unsalted butter into thin pats, approximately 1/4-inch thick. Arrange the butter slices in a single layer across the top of the dry cake mix, covering as much of the surface as possible.

The butter will melt during baking and absorb into the cake mix, creating a moist, slightly crispy topping.

Add Toppings

Scatter the 1/2 cup semi-sweet chocolate chips evenly over the butter layer for extra chocolate intensity. If using nuts, sprinkle 1/4 cup of chopped pecans or walnuts over the top as well for added crunch and flavor contrast.

Bake the Cake

Place the baking dish in the preheated 350°F oven on the center rack. Bake uncovered for 45 to 50 minutes, until the top is golden brown and slightly crispy, the edges are bubbling with the fruit filling, and the cake mix layer is fully cooked through.

If the top begins to brown too quickly, loosely tent with foil after 35 minutes.

Rest Before Serving

Remove the cake from the oven and allow it to rest at room temperature for 10 minutes before serving. This rest time allows the bubbling fruit layer to settle and thicken slightly, making it easier to scoop and serve without the filling running.

Serve and Enjoy

Scoop generous portions into bowls or onto plates using a large spoon. Serve warm topped with a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich chocolate, tart rhubarb, and sweet cherry flavors.

Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or butter and set aside.

Prepare Rhubarb Layer

In a large mixing bowl, combine the 5 cups of chopped rhubarb, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract. Toss well to coat the rhubarb evenly.

Spread this mixture in an even layer across the bottom of the prepared 9×13 inch baking dish.

Make Cream Cheese Filling

In a medium mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and fluffy, about 1-2 minutes. Add 1/3 cup granulated sugar, 1 egg, and 1 teaspoon vanilla extract.

Continue beating on medium speed until fully combined and creamy, about 1 minute more. Drop spoonfuls of the cream cheese mixture evenly over the rhubarb layer, then use a rubber spatula to gently spread it into an even layer.

Add Cake Mix Topping

In a small bowl, whisk together the dry yellow cake mix, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Sprinkle the dry cake mix mixture evenly over the cream cheese layer, covering it completely.

Do not stir.

Drizzle Butter Over Top

Drizzle the 1/2 cup of melted butter as evenly as possible over the dry cake mix layer, trying to cover as much surface area as possible. Then scatter the thin pats of the remaining 1/4 cup butter over any dry spots not reached by the melted butter.

This ensures an even, golden crust.

Bake the Cake

Place the baking dish in the preheated 350°F oven and bake for 50-55 minutes, until the top is golden brown and the rhubarb filling is bubbling around the edges. The center should appear set and the topping should be crisp.

If the top begins to brown too quickly, loosely tent with aluminum foil after 35 minutes.

Rest Before Serving

Remove the cake from the oven and allow it to rest at room temperature for 15 minutes before serving. This allows the layers to set slightly and makes it easier to scoop.

Serve warm as-is or topped with vanilla ice cream or whipped cream.