Strawberry Rhubarb Dump Cake
Servings:
Ingredients
2 cans (20–21 oz each) strawberry rhubarb pie filling
1 box (15.25 oz) yellow cake mix (dry, do NOT prepare)
½ cup (1 stick) unsalted butter, melted
(optional: use 1 cup / 2 sticks for extra buttery richness)
Nonstick cooking spray or a little butter (for greasing)
Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C)
Lightly grease a 9×13-inch baking dish
2. Add the Filling
Dump both cans of strawberry rhubarb pie filling into the dish
Spread it evenly so it covers the bottom completely
3. Add the Cake Mix
Sprinkle the dry yellow cake mix evenly over the fruit
Try to cover all the filling—don’t mix it!
4. Add the Butter
Drizzle the melted butter evenly over the cake mix
Make sure to cover as much of the dry mix as possible
(Tip: If you see dry patches later, you can add a bit more butter)
5. Bake
Bake for 40–50 minutes, until:
Top is golden brown
Filling is bubbling around the edges
6. Cool Slightly
Let it sit for about 10–15 minutes before serving
(it thickens as it cools)
Serving Ideas
Serve warm with:
Vanilla ice cream
Whipped cream
Or even Greek yogurt for a breakfast-style treat
Tips & Variations
Extra buttery topping: Use 2 sticks of butter instead of 1
Crunchy twist: Add chopped pecans or walnuts on top before baking
More flavor: Sprinkle a little cinnamon or vanilla sugar over the cake mix
Storage
Store leftovers covered in the fridge for up to 3 days
Reheat:
Microwave: 20–30 seconds
Oven/Air fryer: to crisp the top again
This is one of those “dump and bake” desserts that somehow tastes like you worked way harder than you did
