Easy 4-Ingredient Strawberry Rhubarb Dump Cake
A fuss-free, beginner-friendly dessert combining tart rhubarb and juicy strawberries with a golden, crumbly cake topping. Ready in under 45 minutes, perfect for seasonal treats and casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups frozen strawberries (600 grams)
- 3 cups fresh rhubarb, chopped (375 grams)
- 1 box yellow cake mix (approx. 15.25 oz / 432 grams)
- 1 cup unsalted butter, melted (227 grams)
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the frozen strawberries evenly across the bottom of a 9×13 inch baking dish.
- Scatter the chopped rhubarb on top of the strawberries and gently press down to distribute evenly. Optionally, toss fruit with 1-2 tablespoons sugar before layering for extra sweetness.
- Sprinkle the entire box of yellow cake mix evenly over the fruit layer without stirring.
- Drizzle the melted unsalted butter evenly over the cake mix, covering as much surface as possible.
- Bake for 45-50 minutes until the top is golden brown and the fruit is bubbling around the edges. Optionally broil for 1-2 minutes if the top isn’t golden enough, watching carefully to avoid burning.
- Let the cake cool for at least 15 minutes before serving to allow the filling to thicken.
Notes
Do not stir the layers to keep the topping crisp. Use fully melted butter for even soaking and a golden crust. Frozen fruit helps maintain juiciness without mushiness. Let the cake cool before serving to avoid a runny filling. For dairy-free, substitute butter with melted coconut oil; for gluten-free, use a gluten-free yellow cake mix.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 280
- Sugar: 22
- Fat: 14
- Carbohydrates: 35
- Fiber: 2
- Protein: 2
Keywords: strawberry rhubarb dump cake, easy dessert, 4-ingredient cake, beginner baking, quick dessert, seasonal dessert, rhubarb recipe, strawberry dessert