Comida Kraft
Recipe Box

Rhubarb Dump Cake

(17) 14 Reviews
Prep Time
Total Time

16 servings

What makes this dump cake so much better than the old standby? A fresh, juicy filling that celebrates a classic spring ingredient—rhubarb!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Place rhubarb in 13x9-inch baking dish; sprinkle with sugar, then dry gelatin mix.
  • Beat cake mix, water and butter with whisk until blended; pour over rhubarb. Spread to completely cover rhubarb.
  • Bake 45 min. or until golden brown. Serve warm topped with COOL WHIP.


Prepare using a yellow cake mix.

Special Extra

Top each serving with a dash of ground cinnamon or ginger.


This easy-to-make dessert is equally delicious when served chilled.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 200
Total fat 6g
Saturated fat 3.5g
Cholesterol 10mg
Sodium 260mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 24g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • fforhan |

    Uh-may-zing! I used cherry jello instead, and it was great mix of sweet and tart. This is a winner at every party I bring it to, and so easy to make!

  • Judi720 |

    really easy & great cake...used raspberry jello which made it a little tart, but was really good.

  • GeoDoesit |

    I have made this recipe many times using different Jellos. The one we like best is using Cranberry Jello.

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