Ingredients
Scale
- 2 cans (21 ounces each) Strawberry Pie Filling
- 1 box (15.25 ounces) Chocolate Cake Mix
- 3/4 cup Unsalted Butter, thinly sliced or melted
- Optional: 1/4 cup Crushed Peppermint Candies (for the holiday finish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a little butter. Pour both cans of strawberry pie filling into the bottom of the dish. Use a spatula to spread the fruit evenly so it covers the entire base.
- 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. Place the thin slices of butter over the entire surface of the cake mix, ensuring as much of the powder is covered as possible. Alternatively, pour melted butter slowly across the top. Place the dish in the center rack of the oven and bake for 38 to 42 minutes. The edges should be bubbly and the top should be set.
- Remove the cake from the oven and immediately sprinkle the crushed peppermint candies over the hot surface. Let the cake rest for at least 10 minutes before serving. This allows the strawberry filling to thicken slightly. Scoop large portions into bowls and serve warm. For an extra touch of holiday magic, add a dollop of whipped cream or a scoop of vanilla bean ice cream.
- Cook Time: 45 minutes