My Aunt Kaye would make this every summer. It smells so good when it is cooking. She also use many different combinations of fresh fruit and flavored gelatin. Be creative and try it out.

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

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  • Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.

  • Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.

Nutrition Facts

423.2 calories; 3.9 g protein; 77.5 g carbohydrates; 1.1 mg cholesterol; 476.8 mg sodium. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2007
I've made this recipe many times. I freeze my rhubarb so I can make this year-round. I'm not very picky about measuring my rhubarb as this recipe adapts to varying amounts. I use Splenda in place of the sugar and sugar-free raspberry jello in place of the strawberry jello. I also use white cake if I'm out of yellow cake. I serve it with whipped topping or vanilla ice cream whichever I have on hand. Always a big hit. Read More
(85)

Most helpful critical review

Rating: 2 stars
05/24/2006
Not one of the better dump cakes we've tried. Turned out more like a rhubarb crisp. Very dry. Read More
(9)
71 Ratings
  • 5 star values: 40
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 8
  • 1 star values: 4
Rating: 5 stars
09/07/2007
I've made this recipe many times. I freeze my rhubarb so I can make this year-round. I'm not very picky about measuring my rhubarb as this recipe adapts to varying amounts. I use Splenda in place of the sugar and sugar-free raspberry jello in place of the strawberry jello. I also use white cake if I'm out of yellow cake. I serve it with whipped topping or vanilla ice cream whichever I have on hand. Always a big hit. Read More
(85)
Rating: 5 stars
07/31/2005
My husband and I both loved this cake. I made a few modifications, I added nutmeg to the rhubarb, (they go so well together) and used 1/2 cup splenda instead of white sugar and it was plenty sweet. For the water I put two heaping tbsps of orange concentrate in a 1 cup measure, with l tsp vanilla and topped it up with water to a cup. It turned out to be simply delicious, and we will make it again and again. I say we, because even my husband could put this together. Read More
(61)
Rating: 5 stars
09/30/2006
I used frozen rhubarb 1/2 cup water and increased the melted butter to 1/2 cup and baked this for 70 minutes. Half way through baking I cut a few slits in the center so the mixture would bubble up and mix in with the cake mixture better. It turned out great. Even my 8 year old who doesn't like rhubarb ate this and liked it! Read More
(53)
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Rating: 5 stars
09/02/2007
This was really good considering I had no idea what a dump cake is or how much rhubarb equals a pound! I used a lemon cake mix instead of a yellow cake mix and it was quite yummy and very easy and quick. Read More
(24)
Rating: 5 stars
04/26/2006
I made this with 1/2 c splenda 1/2 c sugar and sugar free jello. Super easy and yummy. Read More
(23)
Rating: 5 stars
06/05/2007
Think more of a crisp than an actual cake when you make this recipe. It is delicious and sooo simple to make. Great for the kids to help with! The top is crunchy and delicious with sweet and tangy combo of tastes. Mine disappeared within hours. Thanks Aunt Kaye!! Read More
(17)
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Rating: 4 stars
10/17/2008
I use to make a very similar recipe. The only thing different was that I also used a can of apple pie filling it went over the rhubard then the jello and cake mix. It always turned out yummy. Read More
(13)
Rating: 5 stars
08/31/2009
Great recipe and it can be made with the 1/2 sugar cake mix and sugar free jello. Every little bit helps! Read More
(11)
Rating: 4 stars
06/21/2007
Added 1 1/2 cup frozen strawberries and used wild strawberry jell-o. Very tasty dessert. Read More
(11)
Rating: 2 stars
05/24/2006
Not one of the better dump cakes we've tried. Turned out more like a rhubarb crisp. Very dry. Read More
(9)