Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix (Devil’s Food or Dark Chocolate works best)
- 1 can (21 oz) Strawberry Pie Filling
- 1/2 cup (1 stick) Unsalted Butter, melted or thinly sliced
- Optional: Fresh strawberries and chocolate chips for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a thin layer of butter. Ensure your oven rack is in the center position for even heat distribution. If you are using fresh strawberries for a garnish, wash and slice them now so they are ready when the cake comes out.
- Empty the entire can of strawberry pie filling into the bottom of the prepared baking dish. Spread it out evenly using a spatula. Next, pour the dry chocolate cake mix directly over the strawberries. Use a fork to gently level the dry mix so it covers the fruit completely, but do not stir them together. Finally, pour the melted butter evenly over the top of the dry cake mix, making sure to cover as much of the powder as possible. If you prefer, you can place thin pats of cold butter across the surface instead of melting it.
- Place the dish in the oven and bake for 35 to 40 minutes. You will know it is done when the edges are bubbly and the center has set into a soft, brownie-like consistency. Remove from the oven and let it cool for at least 10 to 15 minutes before serving. This resting period allows the juices to thicken. Scoop it into bowls and top with a dollop of whipped cream or a scoop of vanilla bean ice cream for the ultimate bakery-style experience.
- Cook Time: 45 minutes