Ingredients
Scale
- 2 cans (21 ounces each) strawberry pie filling
- 1 box (15.25 ounces) chocolate cake mix (Devil’s Food or Dark Chocolate works best)
- 3/4 cup (1.5 sticks) unsalted butter, thinly sliced into squares or melted
- Optional: Semi-sweet chocolate chips for extra indulgence
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray or a light coating of butter. Open both cans of strawberry pie filling and pour them directly into the bottom of the prepared pan. Use a spatula to spread the fruit evenly so it covers the entire base of the dish.
- Open the chocolate cake mix and sprinkle the dry powder evenly over the top of the strawberry filling. Do not stir the layers! If there are large clumps in the mix, gently break them up with your fingers. Arrange the thin slices of butter in a grid pattern across the top of the cake mix, ensuring you cover as much surface area as possible. Alternatively, pour melted butter slowly over the top. Place the pan in the center rack of the oven and bake for 40 to 45 minutes, or until the edges are bubbly and the center is set.
- Remove the cake from the oven and let it rest for at least 10 to 15 minutes. This resting period allows the fruit filling to thicken so it doesn’t run all over the plate. Scoop a generous portion into a bowl while it is still warm. Serve it with a large scoop of vanilla bean ice cream or a dollop of whipped cream to balance the rich chocolate flavors.
- Cook Time: 45 minutes