Strawberry Rhubarb Dump Cake
No CommentsJul 11, 2025
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All the flavors of summer in this strawberry rhubarb dump cake! You won’t believe how easy this is to make and how wonderful the filling tastes.
Recipe Highlights
- My rhubarb dessert only has 4 ingrdients – which most are found in the pantry
- The gooey fruit base and buttery crumble topping disappear fast at potlucks, BBQs, and holiday picnics.
- Everything goes into the crockpot, so you skip the oven and keep the kitchen cool while the cake bakes itself.
Recipe Ingredients
- Fresh rhubarb – This is found in the summer months and looks like red and green celery. It’s tart and slightly sour.
- Strawberry jelly – This is a shortcut ingredient that works great! It’s a match made in heaven for the rhubarb.
- Salted butter – I love to use salted butter to bring out the tang and sweetness of this dish, but you can also use unsalted.
- Yellow cake mix – A classic choice for crockpot dump cakes.
How to Make Strawberry Rhubarb Dump Cake
- Grease the crock, dump in rhubarb and jelly, and give it a quick swirl.
- Mash butter through cake mix, then blanket the fruity base with the sandy crumble.
- Pop the lid on and let the slow cooker work its golden-bubbly magic.
Sarah’s Tips & Variations
Cake Mix Choices: Use any type of boxed cake mix that you like for this. Vanilla, white, butter, or even lemon cake would all be so delicious. Cake mix works best for this recipe rather than a homemade cake mix.
Add Crunch: Add sliced or chopped almonds to the cake mix for a bit more crunch.
Oven Directions: You can make this in a 9×13 casserole dish in your oven at 350°F for 45 minutes.
Cherry: Use a can of cherry pie filling instead of strawberry jam for a different flavor profile.
Best ways to Serve Dump Cake
- Keep the slow cooker on the warm setting until ready to serve.
- Offer vanilla ice cream or whipped cream for a cool contrast.
Strawberry Rhubarb Dump Cake Recipe
Equipment
Ingredients
- 4 cups fresh rhubarb, washed, trimmed, and cut into 1-inch pieces (about 15 stalks)
- 1 cup strawberry jelly, (we use jelly instead of jam for a smoother sauce)
- ½ cup salted butter, softened to room temperature
- 15.25 oz. box yellow cake mix
Instructions
- Prepare your crockpot. Spray the liner of your crockpot with nonstick spray.
- Add the filling. In the basin of your crockpot, combine the fresh rhubarb and strawberry jelly. Stir well to coat all of the rhubarb with the jelly.
- Make the crumble topping. In a large bowl, add the cake mix and the butter. Use a fork or clean hands to crumble the softened butter throughout the cake mix. Work the butter into the cake mix until it resembles a damp sand texture.
- Top the filling with the crumble. Sprinkle this cake mixture over the rhubarb in the crockpot, making sure to cover all of the rhubarb and jelly.
- Cover and cook. Cover and cook on high for 2 hours until the crust is golden and the filling is bubbly. If the topping isn’t golden or still looks raw and gooey, cook for another hour or until it's golden and firm.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Crockpot Desserts
Slow Cooker Apple Dump Cake leads the lineup of fruity favorites, while Blackberry Cobbler and Blueberry Cobbler serve up juicy, spoonable comfort.
Chocolate Cherry Dump Cake teams with Crockpot Cherry Dump Cake for double-cherry decadence straight from the slow cooker.
Round it all out with ultra-creamy Crockpot Cheesecake for a rich, crowd-pleasing finale.
