Easy Apple Rhubarb Dump Cake (Only 4 Ingredients!)
This easy Apple Rhubarb Dump Cake comes together with just 4 ingredients and delivers a golden, buttery topping over sweet-tart fruit filling. Perfect for using fresh or frozen rhubarb any time of year!
The Easiest Apple Rhubarb Dessert You Will Ever Make
If you have ever stood in front of a pile of rhubarb wondering what to do with it, this Apple Rhubarb Dump Cake is your answer. It is sweet, tart, bubbling, golden, and shockingly simple. We are talking four ingredients, one pan, and about 10 minutes of hands-on time. That is it.
This is the kind of dessert that disappears at potlucks, gets requested at every spring gathering, and genuinely surprises people when you tell them how easy it was. The rhubarb softens into a jammy, tangy base under a layer of sweet apple pie filling, and the buttery cake mix topping bakes into a golden, slightly crisp crust that ties everything together beautifully.
Using good quality canned apple pie filling and a reliable box of yellow cake mix makes a real difference in the final flavor here. The right pantry staples are what turn a humble dump cake into something genuinely crave-worthy.
Why This Recipe Works So Well
Dump cakes are one of the great unsung heroes of home baking. There is no creaming butter, no folding batter, no fussing. You simply dump your ingredients into a pan in layers and let the oven do the work.
What makes this particular combination special is the balance of flavors. Rhubarb on its own is fiercely tart, almost too much so. But paired with sweet, spiced apple pie filling, it mellows beautifully into something complex and deeply satisfying. It hits the same nostalgic notes as a rhubarb marshmallow cake or a classic rhubarb cake with cake mix recipe, but with a fraction of the effort.
Chef's Tip: Cold butter pats are the secret to a great dump cake crust. Do not melt the butter before adding it. Thin, cold slices scattered across the dry cake mix melt slowly in the oven and create pockets of golden, crumbly topping that you just cannot get any other way.
Fresh, Frozen, or Canned Rhubarb: What to Use
One of the best things about this recipe is its flexibility with rhubarb.
- Fresh rhubarb is ideal in spring and early summer when it is in season. Look for firm, brightly colored stalks.
- Frozen rhubarb is perfect for this recipe year-round and is actually one of the top recipes using frozen rhubarb for a reason. No thawing needed, just add it straight to the pan.
- Canned rhubarb can also work in a pinch. If using canned rhubarb, drain some of the liquid so the cake does not turn out soggy.
All three options produce a delicious result, so use whatever you have on hand.
Easy Variations to Try
Once you have made the base version, it is easy to riff on it:
- Spice cake mix instead of yellow for a warmer, cozier flavor profile, similar to classic apple rhubarb cake recipes
- Strawberry rhubarb variation: swap the apple pie filling for strawberry pie filling for a more summery twist
- Add marshmallows: scatter a cup of mini marshmallows over the rhubarb before adding the apple layer for a nod to rhubarb marshmallow cake flavors
- Top with rhubarb candy: thin slices of rhubarb tossed in sugar and baked separately make a gorgeous crunchy garnish
All of these are easy, low-effort ways to make this dump cake your own.
Ready to bake the simplest, most crowd-pleasing rhubarb dessert of your life? Here is the full recipe:
Easy Apple Rhubarb Dump Cake (Only 4 Ingredients!)
This easy Apple Rhubarb Dump Cake comes together with just 4 ingredients and delivers a golden, buttery topping over sweet-tart fruit filling. Perfect for using fresh or frozen rhubarb any time of year!
Ingredients
- 4 cups rhubarb, fresh or frozen, cut into 0.5-inch pieces
- 21 oz canned apple pie filling, one standard can
- 15 1/4 oz yellow cake mix, one standard box, dry and unprepared
- 1/2 cup unsalted butter, thinly sliced into pats, cold
Instruction
Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Spread the rhubarb pieces in an even layer across the bottom of the prepared baking dish.
Spoon the canned apple pie filling over the rhubarb and spread it out evenly with a spatula.
Pour the dry cake mix straight from the box over the apple and rhubarb layer. Do not stir. Use your hands or the back of a spoon to spread it into an even, flat layer.
Arrange the thin pats of cold butter evenly across the top of the dry cake mix, covering as much surface area as possible to ensure an even golden crust.
Bake uncovered for 45 to 55 minutes, until the top is golden brown and the fruit filling is bubbling up around the edges.
Remove from the oven and let cool for at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Equipment
- 9x13-inch baking dish
- Spatula or large spoon
- Cutting board and knife
- Oven
Notes
Serving and Storing
Serve this cake warm, straight from the pan. A scoop of vanilla ice cream melting over the top is basically mandatory. Fresh whipped cream is a close second.
Leftovers keep well in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about a minute. The topping softens slightly overnight but the flavor only gets better.
This is also a great make-ahead dessert. Assemble it fully in the pan, cover it, and refrigerate overnight. Bake it fresh the next day for the best texture. It is one of the easiest dump cake recipes you will ever add to your regular rotation.
