Rhubarb Dump Cake
Prep time
Cook time
Total time
Serves: 12 servings
  • 2 cups rhubarb, chopped
  • 1 package (4-serving size) raspberry gelatin (see post above for vegan option)
  • 1 package yellow, dairy-free cake mix (see post above for ideas)
  • ½ cup dairy-free buttery spread or sticks, melted
  • 1 cup water
  1. Preheat your oven to 350ºF and grease a 9x13-inch pan.
  2. Sprinkle the rhubarb evenly over the bottom of the pan.
  3. Sprinkle the gelatin on top of the rhubarb.
  4. Sprinkle the cake mix on top of the gelatin.
  5. Pour the melted buttery spread over the cake mix.
  6. Pour the water over the buttery spread. There may be a few dry cake mix spots on the top. This is fine.
  7. Bake for 40-45 minutes or until the top of the cake is a light golden brown.
  8. Let cool before serving.
  9. Garnish with raspberries and coconut whip or dairy-free ice cream, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/rhubarb-dump-cake