This recipe is for a Fresh Fruit Dump Cake using rhubarb. It’s spring and there’s lots of rhubarb around and I love the tartness of the fruit and how it is mellowed with this delicious cake
Dump Cakes in General
Dump cakes are believed to have originated in the U.S. after WW 2 when boxed cake mixes first appeared. They typically involved emptying pie filling in the bottom of a pan and then dumping a cake mix on top followed by melted butter.
Fresh Fruit Dump Cake
In this version, real ingredients are all dumped into a bowl and mixed well. Then you simply stir in a few cups of fresh fruit and dump the batter into a butter lined pan and bake until golden at 350℉.
Top this beauty with whipped cream, vanilla or strawberry ice cream, or a fresh rhubarb sauce. I had none of the above but I did enjoy my slice of fresh from the oven cake with some very seasonal strawberry rhubarb yogurt and a nice cup of tea.Print
FRESH FRUIT DUMP CAKE
This light and moist cake has crispy edges and is the perfect cake to help you enjoy rhubarb season.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 to 8 servings
- Category: Desserts
- Method: Baking
- Cuisine: U.S. or Canada
1½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 eggs in a 1 cup measuring cup plus enough milk to fill the cup
¼ cup melted butter (plus extra for the pan)
1 teaspoon vanilla
2 – 3 cups rhubarb, chopped in ½-inch pieces
(note: also works well with blueberries in blueberry season)
- Beat the flour, baking powder, salt, sugar, eggs, milk, melted butter and vanilla in a bowl until well mixed.
- Fold in the fruit and pour batter into a buttered 9×9-inch pan or equal sized round cake pan.
- Bake at 350℉ for 45 minutes or until a toothpick inserted comes out clean. Let cool for a few minutes and serve warm on its own with the topping of your choice.
Keywords: Fresh Fruit Dump Cake