Easy 3-Ingredient Rhubarb Dump Cake Recipe No Mixing Needed
A fuss-free, quick dessert featuring tangy rhubarb topped with a buttery, golden crust made from boxed yellow cake mix and melted butter. No mixing required, perfect for spring and summer.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups fresh rhubarb, chopped (about 600 grams)
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse and chop about 4 cups of fresh rhubarb into 1/2-inch pieces. If using frozen rhubarb, thaw and drain excess liquid.
- Lightly toss the rhubarb in an 8×8 inch baking dish.
- Evenly sprinkle the dry yellow cake mix over the rhubarb, covering it completely without pressing down.
- Melt 1 cup unsalted butter until fully liquid, using a microwave or stovetop on low heat.
- Drizzle the melted butter evenly over the cake mix layer.
- Bake on the middle rack for 45 to 50 minutes until the top is golden brown and the filling bubbles around the edges.
- Let the cake rest for at least 10 minutes before serving to thicken the juices.
Notes
If edges brown too fast, cover loosely with foil halfway through baking. Resting the cake before serving helps thicken the filling. For less runny filling, drain frozen rhubarb well. Melt butter slowly to avoid browning. Variations include adding berries, cinnamon, or using gluten-free cake mix.
Nutrition
- Serving Size: 1 slice (1/9th of th
- Calories: 250
- Fat: 11
- Carbohydrates: 35
- Protein: 2
Keywords: rhubarb dump cake, easy dessert, 3-ingredient cake, no mixing cake, rhubarb recipe, quick dessert, summer dessert