First, preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature for baking the cake. Proper preheating is essential.

In your large bowl, combine the chopped rhubarb, quartered strawberries, orange liqueur (or orange juice), sugar, cinnamon, nutmeg, and cardamom. Mix gently to combine. This creates the flavorful fruit filling.

Transfer the fruit mixture to your greased 13×9-inch baking dish. Spread it evenly across the bottom. A beautiful base.

Drizzle 3 tablespoons of the melted butter evenly over the fruit filling. This adds richness and flavor. A little butter goes a long way.

Sprinkle the dry spice cake mix evenly over the fruit filling. Don’t mix it in, just sprinkle it on top. The “dump” part of the recipe.

Drizzle the remaining melted butter evenly over the cake mix. This creates a golden, buttery crust as it bakes. Even distribution is key.

Bake for 45-55 minutes, or until golden brown and bubbly. The edges should be slightly caramelized, and the fruit filling should be bubbling. A beautiful sight.

Remove from the oven and let it cool slightly before serving. This allows the filling to set a bit and prevents burning your mouth! Patience is a virtue.

Serve warm, with a dollop of whipped cream if desired. The contrast of warm cake and cold cream is divine. Enjoy!