Tasty Rhubarb Dump Cake Without Jello
Delicious Tasty Rhubarb Dump Cake Without Jello recipe with step-by-step instructions.
Equipment
- 9x13-inch Baking Dish
- mixing bowl
- spatula
- Measuring cup
Ingredients
For the fruit base
- 5 cups rhubarb (sliced into ½-inch thick pieces) for even softening
- 1.25 teaspoon cinnamon freshly ground preferred for more aroma
- 0.5 teaspoon nutmeg
- 0.75 cup sugar
- 0.5 teaspoon vanilla extract
For the cake topping
- 1 box cake mix Betty Crocker Super Moist Yellow preferred
- 1 cup water
- 0.75 cup butter Kerrygold unsalted butter recommended
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 350°F and generously grease a 9x13 inch baking dish (or similar size) with butter or cooking spray.
- Spread the sliced rhubarb evenly across the bottom of your prepared baking dish.
- Sprinkle the cinnamon and nutmeg directly over the rhubarb, then scatter the sugar evenly over everything.
- Pour the dry cake mix directly over the rhubarb and sugar layer.
- In a small bowl or measuring cup, combine the water and vanilla extract, then drizzle this mixture evenly over the dry cake mix.
- Melt the butter separately and drizzle it evenly over the top.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and bake uncovered for an additional 15 minutes.
- Let the dump cake rest for 5-10 minutes before serving.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
This cake has distinct layers that contribute to its unique texture and flavor.
Nutrition
Serving: 1sliceCalories: 295kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 130mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg
Tried this recipe?Let us know how it was!