Ingredients
Scale
- 2 cans (21 oz each) Strawberry Pie Filling
- 1 box (15.25 oz) Chocolate Cake Mix
- 3/4 cup Unsalted Butter, thinly sliced (or melted and mixed with 1 tsp peppermint extract)
- Optional: Crushed candy canes for topping
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray. Open the cans of strawberry pie filling and spread them evenly across the bottom of the dish. Use a spatula to ensure the fruit covers every corner. This creates the moist, fruity base that bubbles up through the cake as it cooks.
- Sprinkle the dry chocolate cake mix evenly over the top of the strawberry filling. Do not stir the layers; you want the cake mix to sit right on top. If you are using peppermint extract, mix it into your melted butter now. Place the thin slices of butter (or pour the melted peppermint butter) over the cake mix, covering as much of the surface as possible. This fat is what transforms the dry powder into a rich, fudgy crust.
- Place the dish in the center rack of the oven and bake for 40 to 45 minutes. You will know it is done when the edges are bubbling and the center is set. Remove the cake from the oven and let it cool for at least 10 minutes. While it is still warm, sprinkle crushed candy canes over the top for a festive crunch and extra peppermint punch. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Cook Time: 50 minutes