Slow-Cooked Strawberry-Rhubarb Dump Cake

Slow-Cooked Strawberry-Rhubarb Dump Cake


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Fresh strawberries and rhubarb stalks combine their flavors in the crockpot to create a sweet and tangy dessert. This divine dump cake made with white cake mix is perfect to serve warm with a dollop of Greek yogurt.

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Time needed

45 min preparation + 4-6 hour cooking

Serving Size / Yield

10-12 servings


  • 2 C. Rhubarb Stalks, chopped
  • 2 C. Fresh Strawberries, sliced
  • 1 C. Granulated Sugar
  • 3 oz. package Strawberry Gelatin
  • 1 18.25 oz. package White Cake Mix
  • 8 Tbs. Butter, melted

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Spray a large crockpot with nonstick cooking spray. Place the rhubarbs and strawberries in the crockpot, and stir to combine. Spread the fruit mixture across the bottom of the crockpot in a single layer. Sprinkle the sugar and strawberry gelatin over the fruit, and let it sit for 30 minutes. Evenly sprinkle the fruit and sugar mixture with the white cake mix, then drizzle with melted butter. Cook on low for 4-6 hours, or until cake turns golden-brown.

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