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Rhubarb Dump Cake

Rhubarb dump cake with a golden, buttery cake topping over a sweet-tart rhubarb base. This no-mix dessert bakes until the top is crisp-golden and the rhubarb bubbles around the edges.
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Prep Time 10 minutes
Cook Time 45 minutes
cooling 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb
  • 6 cup fresh rhubarb diced
  • 1.5 cup sugar for sprinkling
  • 1 can (15.25 oz) yellow cake mix dry, do not stir
  • 0.5 cup butter melted
  • 0.5 cup pecans chopped, optional
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Spread the diced rhubarb evenly in the bottom of the prepared dish, then sprinkle sugar over the rhubarb.
Build the dump cake
  1. Pour the dry yellow cake mix evenly over the rhubarb layer (do not stir), covering as much surface area as possible.
  2. Drizzle the melted butter over the cake mix, trying to cover as much of the top as you can.
  3. Sprinkle with chopped pecans if using, leaving some dry cake mix visible for crisp edges.
Bake
  1. Bake at 350°F for 40-45 minutes, until the top is golden brown and the rhubarb is bubbling around the edges.
Cool and serve
  1. Let the cake cool for 10 minutes so the juices thicken slightly and slices hold their shape.
  2. Serve warm with vanilla ice cream on top for a melting contrast.

Notes

Pro tip: keep the cake mix dry on top—no stirring—so you get the classic craggy, crispy edges. Refrigerate leftovers in an airtight container for up to 3 days; rewarm individual portions in the oven or microwave. Freezing is okay for up to 2 months, though texture softens a bit. For a dietary swap, use a reduced-sugar or sugar-free vanilla ice cream (and consider reducing the sugar slightly) to lower overall sweetness.