Easy Pantry-Raid Rhubarb Dump Cake Recipe with 3 Simple Ingredients
A quick and easy rhubarb dump cake made with just three pantry staples: rhubarb preserves, yellow cake mix, and butter. This comforting dessert combines tart rhubarb with a sweet, crunchy topping for a cozy treat.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups rhubarb preserves
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks or 8 oz) unsalted butter, melted
- Optional: chopped pecans or walnuts for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Melt 1 cup (2 sticks) of unsalted butter in a microwave-safe bowl in 30-second intervals until fully melted, about 1-1.5 minutes.
- Spread the rhubarb preserves evenly in the bottom of a 9×13-inch baking dish.
- Sprinkle the dry yellow cake mix evenly over the rhubarb preserves without mixing.
- Pour the melted butter evenly over the cake mix, drizzling slowly to soak through.
- Bake for 40-45 minutes until the edges bubble and the top is golden brown. Check at 35 minutes if your oven runs hot.
- Cool slightly for about 10 minutes before serving to allow juices to thicken.
Notes
Do not stir the layers to maintain the classic dump cake texture. Use room temperature preserves for easier spreading. Tent with foil if the top browns too quickly. Butter can be browned for a nutty flavor. For gluten-free or vegan versions, substitute cake mix and butter accordingly.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 250
- Fat: 12
- Carbohydrates: 34
- Protein: 1
Keywords: rhubarb dump cake, easy dessert, pantry recipe, quick cake, rhubarb preserves, yellow cake mix, simple dessert