If you’re asking yourself, “Why is it called ‘dump cake’?” you’ve probably never made one of these sweet treats. Usually a dump cake recipe includes a box of cake mix, canned fruit and not much else. And you usually skip the bowl entirely. About the time you’ve poured a box of cake mix and a can of fruit directly into a baking dish it will occur to you, “Ah, right. Dump cake.”
The beauty lies in the simplicity…just a few ingredients you probably already have in your cupboard, and no bowls to wash! In the world of fruity desserts, the dump cake is pie’s laidback cousin, a delicious treat that doesn’t require breaking out the rolling pin.
Our most popular dump cake is just as easy as the “classic” version but more delicious because we use fresh rhubarb instead of canned fruit.
If you want help selecting or storing rhubarb, our Kitchens team has created a cheat sheet for all things rhubarb.
To prep rhubarb, trim off leaves and the ends of the stalks. Remove any brown spots with a vegetable peeler.
For our dump cake, cut the stalks crosswise into 1- to 2-inch pieces. Don’t make them too small; rhubarb breaks down easily when cooking.
Place chopped rhubarb in a baking dish. Sweeten the tang by sprinkling with sugar.
To create a classic spring flavor combo, also sprinkle a dash of unprepared JELL-O Strawberry Flavor Gelatin.
Then blend the cake mix with water and melted butter and pour it over the rhubarb mixture. Bakes into a warm, crumbly dessert that will win the Memorial Day potluck, guaranteed.
Click here for the recipe: Rhubarb Dump Cake.
No need to cut careful slices—this is dump cake! Spoon it out of your baking dish and, for extra specialness, don’t forget a dollop of COOL WHIP Whipped Topping.
For more spring dessert recipes, check out our Rhubarb Collection.