Go Back

Easy Rhubarb Dump Cake Without Jello

This easy rhubarb dump cake without Jello is the perfect no-fuss dessert for spring and summer. Made with fresh rhubarb, yellow cake mix, and a buttery topping, it delivers a balance of tart and sweet flavors with a crispy cobbler-like finish. No gelatin, no mixers—just a simple, old-fashioned bake that's best served warm with ice cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh rhubarb diced
  • 1.5 cups granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup water divided
  • 15.25 ounces yellow cake mix super moist, without pudding
  • 1 cup unsalted butter melted

Method
 

Baking Instructions
  1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking pan with non-stick spray.
  2. In a large bowl, combine diced rhubarb, granulated sugar, cornstarch, vanilla extract, and 1/2 cup of water. Stir until well mixed.
  3. Pour the rhubarb mixture into the prepared baking pan and spread evenly.
  4. Evenly sprinkle the dry yellow cake mix over the rhubarb layer. Do not stir.
  5. Drizzle the remaining 1/2 cup of water evenly over the cake mix.
  6. Pour the melted butter evenly over the top to cover as much dry mix as possible.
  7. Bake for 45–50 minutes or until the top is golden and the filling is bubbly.
  8. Let cool on a wire rack for at least 15 minutes before serving.

Notes

  • Use a yellow cake mix that does not contain pudding for best texture.
  • Make sure to peel away any stringy fibers from large rhubarb stalks before dicing.
  • Rhubarb leaves are toxic and should never be used in recipes.
  • Keep an eye on the cake in the final minutes of baking, as oven temperatures may vary.
  • This dessert is best served warm with ice cream, but can also be enjoyed at room temperature.