Introduction & Inspiration: Effortless Baking, Delicious Results
This Strawberry Rhubarb Dump Cake is the epitome of easy, comforting baking! I love how it combines the sweet-tart flavors of strawberries and rhubarb with a buttery, cakey topping. All with minimal effort.
The inspiration for this recipe comes from the classic “dump cake” concept. Where ingredients are simply layered in a baking dish and baked, with no mixing required. It’s the ultimate lazy baker’s dessert.
I wanted to create a version that showcased the vibrant flavors of spring and summer fruit. And the combination of strawberries and rhubarb is a perfect match. It is truly delicious.
This dump cake is perfect for weeknight desserts, potlucks, or any time you’re craving something sweet and fruity. It’s a guaranteed crowd-pleaser. And it’s incredibly easy to make.
Nostalgic Appeal (and the Magic of a Dump Cake)
Dump cakes, with their simple preparation and their comforting, home-baked flavor, evoke a sense of nostalgia and easygoing gatherings. They remind me of potlucks, family dinners, and the simple pleasure of a warm, fruity dessert.
This Strawberry Rhubarb Dump Cake captures that classic appeal. With its straightforward instructions and its reliance on pantry staples. It’s a way to enjoy a homemade dessert.
There’s something inherently satisfying about a dessert that requires so little effort. Yet delivers so much flavor. It’s the magic of a dump cake. It’s almost too easy.
It’s the kind of dessert that’s perfect for sharing with friends and family. Or for enjoying all to yourself with a scoop of ice cream or a dollop of whipped cream.
Homemade (with a Shortcut!) Focus
While this recipe utilizes a boxed cake mix as a convenient shortcut, the overall dessert is still very much a homemade creation. The focus is on combining fresh, flavorful ingredients in a simple and satisfying way.
I’m a big believer in making things from scratch whenever possible. But I also appreciate the convenience of using shortcuts when they make sense. A boxed cake mix is perfect.
The real magic of this recipe lies in the combination of fresh strawberries and rhubarb. And the way the cake mix transforms into a buttery, crumbly topping during baking. It is a great shortcut.
It’s a reminder that “homemade” doesn’t always have to mean starting from absolute scratch. It’s about putting your own personal touch on a dish. And creating something.
Flavor Goal: Sweet, Tart, and Buttery Goodness
The flavor goal of this Strawberry Rhubarb Dump Cake is to achieve a perfect balance of sweet and tart. With a juicy, flavorful fruit filling, a buttery, cakey topping, and a hint of spice.
The strawberries provide sweetness and a juicy texture. The rhubarb contributes its signature tartness, which is balanced by the sugar in the filling. It’s a classic combination.
The orange liqueur (or orange juice) adds a bright, citrusy note that complements the fruit beautifully. The cinnamon, nutmeg, and cardamom create a warm, inviting spice blend.
The spice cake mix, combined with melted butter, forms a buttery, crumbly topping that bakes up golden brown and slightly crisp. The overall effect is a dessert.
Ingredient Insights
Let’s take a closer look at the ingredients.
Fresh or frozen rhubarb, chopped. If using frozen rhubarb, there’s no need to thaw it before using.
Fresh strawberries, quartered. Use ripe, flavorful strawberries for the best results.
Granulated sugar is used to sweeten the fruit filling. Orange liqueur or orange juice adds a bright, citrusy note.
Ground cinnamon, ground nutmeg, and ground cardamom create a warm and inviting spice blend. You can adjust the spices.
Unsalted butter, melted and divided, is used in both the filling and the topping. It adds richness and flavor.
A package of spice cake mix (regular size) forms the base of the topping. Using a spice cake mix complements the flavors of the rhubarb and strawberries.
Whipped cream (optional), for serving, is a classic accompaniment to warm fruit cobbler.
Essential Equipment
You’ll need just a few basic kitchen tools:
A 13×9-inch baking dish.
A large bowl.
That’s it! This recipe is incredibly simple in terms of equipment. The key is to have a 13×9-inch baking dish.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 4 cups chopped fresh or frozen rhubarb
- 4 cups quartered fresh strawberries
- ¼ cup orange liqueur or orange juice
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¾ cup butter, melted and divided
- 1 package spice cake mix (regular size)
- Whipped cream, optional
These quantities are from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the rhubarb, strawberries, and butter.
Step-by-Step Instructions: Dump, Bake, and Enjoy!
Ready to make an incredibly easy and delicious Strawberry Rhubarb Dump Cake? Here’s a detailed, step-by-step guide:
1. Preheat Oven:
Preheat the oven to 350°F (175°C).
2. Combine Filling Ingredients:
In a large bowl, combine the chopped fresh or frozen rhubarb, quartered fresh strawberries, orange liqueur (or orange juice), sugar, ground cinnamon, ground nutmeg, and ground cardamom.
Toss gently to combine all the ingredients.
3. Transfer Filling to Baking Dish: Transfer the strawberry rhubarb filling to a greased 13×9-inch baking dish.
4. Add Butter to Filling: Drizzle 3 tablespoons of the melted butter evenly over the fruit filling.
5. Sprinkle Cake Mix: Sprinkle the dry spice cake mix evenly over the fruit filling and melted butter. Do not stir.
6. Top with Remaining Butter: Top the cake mix with the remaining melted butter, drizzling it evenly over the surface.
7. Bake:
Bake, uncovered, in the preheated oven for 45-55 minutes. Or until the topping is golden brown and the filling is bubbly.
8. Cool and Serve:
Let the cake cool on a wire rack for at least 15 minutes before serving. This allows the filling to thicken slightly.
Serve warm. Top with whipped cream, if desired. Enjoy your incredibly easy and delicious Strawberry Rhubarb Dump Cake!
Troubleshooting
Here are a few common problems and how to avoid/fix:
Problem: The filling is too runny.
Solution: Make sure you’re using enough cornstarch and tapioca in other recipes. Here, since we are using a cake mix, the consistency should be fine, but allow it to cool a bit before serving.
Problem: The topping is too dry.
Solution: Make sure you’re drizzling enough melted butter over the cake mix before baking.
Problem: The cake is sticking to the baking dish.
Solution: Make sure you’re greasing the baking dish thoroughly before adding the filling.
Problem: The fruit is not sweet enough. Solution: Add more sugar to taste.
Problem: Cake is burning on top. Solution: Cover with foil.
Tips and Variations
Here are some extra tips:
Tip: For an even richer flavor, use brown sugar instead of granulated sugar in the filling.
Tip: If you don’t have orange liqueur, you can use orange juice or omit it altogether.
Tip: To save time, you can use a pre-made pie filling instead of making your own.
Variation: Use different types of fruit, such as blueberries, raspberries, blackberries, peaches, or apples, instead of or in addition to the strawberries and rhubarb.
Variation: Add a teaspoon of vanilla extract to the filling for extra flavor.
Variation: Sprinkle the top of the cake with chopped nuts, such as pecans or walnuts, before baking.
Variation: Use a different flavor of cake mix, such as yellow cake mix or white cake mix.
Variation: Add some lemon zest.
Serving and Pairing Suggestions
How to best serve this dessert:
Serving Suggestions:
Serve the dump cake warm, straight from the oven or after it has cooled slightly.
Serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Serve it as a dessert for a casual weeknight meal, a potluck, a barbecue, or any gathering.
It’s also perfect for a simple, comforting treat any time.
Pairing Suggestions:
This Strawberry Rhubarb Dump Cake pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A glass of iced tea or lemonade.
It’s also delicious all on its own! It is very versatile.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 8 servings):
- Calories: 272
- Fat: 13g (8g saturated fat)
- Cholesterol: 31mg
- Sodium: 362mg
- Carbohydrate: 38g (21g sugars, 2g fiber)
- Protein: 3g
These values are from the recipe’s provided nutrition facts. This Strawberry Rhubarb Dump Cake is a relatively rich dessert, due to the butter and sugar.
It does provide some fiber and vitamins from the strawberries and rhubarb. It’s best enjoyed in moderation.
You can adjust the recipe to your diet.
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Strawberry Rhubarb Dump Cake
Description
This Strawberry Rhubarb Dump Cake is the epitome of easy, comforting baking! I love how it combines the sweet-tart flavors of strawberries and rhubarb with a buttery, cakey topping. All with minimal effort
Ingredients
- 4 cups chopped fresh or frozen rhubarb
- 4 cups quartered fresh strawberries
- ¼ cup orange liqueur or orange juice
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¾ cup butter, melted and divided
- 1 package spice cake mix (regular size)
- Whipped cream, optional
Instructions
Ready to make an incredibly easy and delicious Strawberry Rhubarb Dump Cake? Here’s a detailed, step-by-step guide:
1. Preheat Oven:
Preheat the oven to 350°F (175°C).
2. Combine Filling Ingredients:
In a large bowl, combine the chopped fresh or frozen rhubarb, quartered fresh strawberries, orange liqueur (or orange juice), sugar, ground cinnamon, ground nutmeg, and ground cardamom.
Toss gently to combine all the ingredients.
3. Transfer Filling to Baking Dish: Transfer the strawberry rhubarb filling to a greased 13×9-inch baking dish.
4. Add Butter to Filling: Drizzle 3 tablespoons of the melted butter evenly over the fruit filling.
5. Sprinkle Cake Mix: Sprinkle the dry spice cake mix evenly over the fruit filling and melted butter. Do not stir.
6. Top with Remaining Butter: Top the cake mix with the remaining melted butter, drizzling it evenly over the surface.
7. Bake:
Bake, uncovered, in the preheated oven for 45-55 minutes. Or until the topping is golden brown and the filling is bubbly.
8. Cool and Serve:
Let the cake cool on a wire rack for at least 15 minutes before serving. This allows the filling to thicken slightly.
Serve warm. Top with whipped cream, if desired. Enjoy your incredibly easy and delicious Strawberry Rhubarb Dump Cake!
Recipe Summary and Q&A
Let’s recap this delicious Strawberry Rhubarb Dump Cake baking journey!
Summary: This Strawberry Rhubarb Dump Cake is an incredibly easy dessert made by layering a mixture of fresh strawberries and rhubarb with a spice cake mix and melted butter, then baking until golden brown and bubbly. It’s a perfect way to enjoy the flavors of spring and summer with minimal effort.
Q&A:
Q: Can I make this dump cake ahead of time?
A: Yes, you can assemble the dump cake ahead of time and store it, unbaked, in the refrigerator for up to 24 hours. You can also bake the cake and store it, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently before serving.
Q: Can I freeze this dump cake?
A: Yes, you can freeze this dump cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Q: I don’t have a spice cake mix. Can I use a different type of cake mix?
A: Yes, you can use a yellow cake mix or a white cake mix instead of a spice cake mix. The flavor will be slightly different, but it will still be delicious.
Q: Can I double this recipe? A: Yes.
Q: Can I use all strawberries or all rhubarb? A: Yes, adjust to your preference.