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Aunt Kaye's Rhubarb Dump Cake

Aunt Kaye's Rhubarb Dump Cake

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
SCOOBYVC

SCOOBYVC

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 {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • 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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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mary
73

Mary

9/7/2007

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.

RUBYCLAIRE
55

RUBYCLAIRE

7/31/2005

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.

Ramona
45

Ramona

9/30/2006

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!

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