Rhubarb Dump Cake in the Pressure Cooker

This rhubarb dump cake is an easy dessert that anyone can make with success! It's a sure crowd-pleaser!

Prep Time 5

Cook Time 1 5

Total Time 1 10

Servings 12 people

Calories 280 kcal

4 cups sliced fresh or frozen rhubarb About 15 to 16 ounces, looks kinda pink and tart
1 3-ounce box strawberry jello Any red jello works fine if you want a little twist
¾ cup granulated sugar Sweetens up the tart rhubarb just right
1 15.25-ounce box white or yellow cake mix Dry mix that'll crisp up on top
½ cup melted butter Salted is better here, it gives a richer flavor
2 cups cold water Helps the cake mix hydrate and cook through in the pressure cooker

Start with your pressure cooker off and make sure the sealing ring is snug. Dump sliced rhubarb straight into the pot.
Add that strawberry jello packet and the sugar right on top. Give it a gentle stir with a spoon so it mixes but don't worry about perfect.
Sprinkle the dry white or yellow cake mix evenly over the rhubarb mixture but keep the layers separate.
Drizzle the melted butter slowly on the dry cake mix so it soaks in without stirring.
Pour cold water right over everything without stirring it in. This helps the cake hydrate and the fruit get tender.
Lock the lid securely, check that sealing ring is tight. Close the pressure valve then choose high pressure. Wait for the float valve to pop up and the valve hiss to happen.
Cook for about 15 minutes under pressure. When done, let the pressure release naturally for 10 minutes before carefully doing a quick release to get the rest out.
Open the lid, scoop out that tender pull of fruit and cake combo. It's gooey, sweet, and kinda tangy all in one bite. Perfect dang comfort dessert.

Eating this warm right outta the pot gives you that homey feel, like you're getting all the best parts of dessert without standing around.