Aunt Kaye's Rhubarb Dump Cake

Aunt Kaye's Rhubarb Dump Cake


"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."


55 m servings 423 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 77.5g
  • 25%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  2. 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.
  3. Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.
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  1. 54 Ratings


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 plac...

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 ...

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 bubb...

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 eas...

I made this with 1/2 c splenda 1/2 c sugar, and sugar free jello. Super easy and yummy.

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 ta...

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.

Great recipe and it can be made with the 1/2 sugar cake mix and sugar free jello. Every little bit helps!

Added 1 1/2 cup frozen strawberries and used wild strawberry jell-o. Very tasty dessert.