Strawberry Rhubarb Dump Cake


  • 4 cups chopped fresh or frozen rhubarb
  • 4 cups quartered fresh strawberries
  • 1/4 cup orange liqueur or orange juice
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 3/4 cup butter, melted and divided
  • 1 package spice cake mix (regular size)
  • Whipped cream, optional


  • Preheat oven to 350°. In a large bowl, combine the first seven ingredients; transfer to a greased 13×9-in. baking dish. Drizzle with 3 tablespoons butter; sprinkle with cake mix. Top with remaining butter.

    Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.

Nutrition Facts

1/2 cup: 272 calories, 13g fat (8g saturated fat), 31mg cholesterol, 362mg sodium, 38g carbohydrate (21g sugars, 2g fiber), 3g protein.

Total Time
Prep: 20 min. Bake: 45 min. + cooling

12 servings

It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! —Jessica Bridge, Grand Junction, Colorado

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Written by tasteofhome


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