Roundup Record Tribune & Winnett Times -

TOTAL TIME:

Prep: 20 min.

Bake: 45 min. + cooling

YIELD: 12 servings.

It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! —Jessica Bridge, Grand Junction, Colorado

Ingredients:

4 cups chopped fresh or frozen rhubarb

4 cups quartered fresh strawberries

1/4 cup orange liqueur or orange juice

1 tablespoon sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

3/4 cup butter, melted and divided

1 package spice cake mix (regular size)

Whipped cream, optional

Directions:

1. Preheat oven to 350°. In a large bowl, combine the first seven ingredients; transfer to a greased 13x9-in. baking dish. Drizzle with 3 tablespoons butter; sprinkle with cake mix. Top with remaining butter.

2. Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.

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