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Strawberry Rhubarb Dump Cake

It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! —Jessica Bridge, Grand Junction, Colorado
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    12 servings


  • 4 cups chopped fresh or frozen rhubarb
  • 4 cups quartered fresh strawberries
  • 1/4 cup orange liqueur or orange juice
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 3/4 cup butter, melted and divided
  • 1 package spice cake mix (regular size)
  • Whipped cream, optional


  • Preheat oven to 350°. In a large bowl, combine the first seven ingredients; transfer to a greased 13x9-in. baking dish. Drizzle with 3 tablespoons butter; sprinkle with cake mix. Top with remaining butter.
  • Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.
Nutrition Facts
1/2 cup: 272 calories, 13g fat (8g saturated fat), 31mg cholesterol, 362mg sodium, 38g carbohydrate (21g sugars, 2g fiber), 3g protein.

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Average Rating:
  • Gioia
    May 19, 2020

    Very tasty however the crust on the top quickly becomes soggy if you don't finish it all in one day. But it still tastes great. As to the sugar amount question, I used the 1 Tbsp as called for an it was perfect. The OJ, strawberries and cake mix provide enough sweetness to counteract the rhubarb.

  • Robin
    May 10, 2020

    Gmueller did you make it? If so, how much sugar did you use? I’m making it right now.

  • gmueller
    May 9, 2020

    Just want to confirm sugar amount. 1 TB seems too little for 4 cups of Rhubarb. 2/3-3/4 Cup of sugar seems closer to what I think. Strawberries don't add that much more sweetness. Your thoughts?