This rhubarb dump cake with Jello is one of those old-school desserts that surprises everyone. It’s got the easiest steps, barely any dishes, and ends up tasting like something you’d get at a little hometown diner.
The Jello makes it extra fruity and gooey underneath the golden, buttery top. Trust me—you’ll want seconds.
💕 Why I Love This Recipe
This version of dump cake reminds me of community potlucks growing up. Someone always brought the rhubarb one, and it was gone before the burgers were.
- Only 6 ingredients
- No mixing bowls or electric mixers
- Tart rhubarb + sweet strawberry Jello is unbeatable
- Buttery topping with crispy edges
- It looks like you worked harder than you did 😉
🍰 Servings: 8–10
⏲ Bake Time: 45–50 minutes at 350°F
⏳ Total Time: About 1 hour
🛒 What You’ll Need
- 4 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1 (3 oz) box strawberry Jello
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup cold water
- ½ cup (1 stick) unsalted butter, melted
🧠 Why This Recipe Works (Quick Science)
The sugar and Jello draw out the juices from the rhubarb as it bakes, creating a natural fruity syrup. The dry cake mix sits on top, absorbing steam and butter to form a crisp, buttery crust. No stirring needed—the oven handles the magic.
🥗 Meal Plan Ideas
- Serve it warm after a roast chicken dinner
- Pack cold leftovers for a picnic treat
- Add it to a spring brunch table with fresh fruit and coffee
- Top with yogurt or whipped cream for a light dessert
⚠️ Common Mistakes
- Stirring the layers: Resist! It ruins the distinct gooey bottom and cakey top.
- Too little fruit: Make sure you’ve got a full layer of rhubarb.
- Uneven cake mix: Sprinkle it gently so it bakes evenly.
- Salted butter: It can make the topping too salty—stick with unsalted.
🍽 What to Serve With
- A scoop of vanilla ice cream
- Homemade whipped cream
- Coffee or iced tea
- Light spring salad or grilled veggies if served after a meal
🔧 Tools You’ll Need
- 9×13” baking dish
- Measuring cups
- Knife and cutting board
- Small bowls or plates for ingredients
- Optional: Serving spoon
🔁 Substitutions & Variations
- Jello flavor: Raspberry or cherry work great too
- Cake mix: Try white or even strawberry cake mix for more fruit flavor
- Butter: Use vegan butter if needed
- Fruit mix: Add a handful of chopped strawberries or raspberries
⏳ Make-Ahead Tips
Bake ahead, let cool, then store covered in the fridge. You can reheat in the oven at 300°F for 10–15 minutes or enjoy cold.
👩🍳 Step-by-Step Instructions
Step 1: Add Rhubarb to Pan
Spread 4 cups of chopped fresh rhubarb evenly in a 9×13” baking dish.
Step 2: Sprinkle Sugar and Jello
Evenly sprinkle 1 cup granulated sugar over the rhubarb. Then sprinkle 1 (3 oz) box of dry strawberry Jello powder over that.
Step 3: Add Dry Cake Mix
Pour the yellow cake mix evenly over the sugar and Jello layer. Don’t stir—just cover it gently.
Step 4: Pour Water
Slowly drizzle 1 cup of cold water across the dry cake mix. Try to wet most of the top but don’t stir.
Step 5: Add Melted Butter
Pour ½ cup melted unsalted butter evenly across the top, focusing on dry spots. This will help create a golden, crisp top.
Step 6: Bake
Bake at 350°F for 45–50 minutes, or until the top is golden and bubbling around the edges.
🧊 Leftovers & Storage
Cover leftovers with foil or plastic wrap and refrigerate for up to 4 days. Reheat in the microwave or oven—or eat it cold straight from the pan (no shame).
❓ FAQ
Can I use frozen rhubarb?
Yes, just use it frozen—no need to thaw.
Can I use other Jello flavors?
Totally. Raspberry and cherry are great too.
Can I mix the ingredients instead of layering?
Nope! This cake works because you don’t stir.
What if I don’t have yellow cake mix?
White, vanilla, or even strawberry cake mix will work fine.
🥄 Wrap-Up
This rhubarb dump cake with Jello is a sweet throwback to simpler baking days. It’s quick, crowd-pleasing, and full of bright spring flavor.
Give it a try and let me know how yours turns out. Drop a comment with your favorite twist or any questions—I’m always happy to help! ❤️
