Ingredients
Scale
- 1 box (15.25 oz) Strawberry Cake Mix
- 2 cans (21 oz each) Strawberry Pie Filling
- 3/4 cup (1.5 sticks) Unsalted Butter, thinly sliced or melted
Instructions
- Step 1: Preparation Preheat your oven to 350°F (175°C). Take a 9×13 inch baking dish and lightly grease it with non-stick cooking spray or a little bit of butter. This ensures that the strawberry filling does not stick to the edges and makes cleanup much easier later.
- Step 2: Layering the Fruit Open both cans of strawberry pie filling and pour them directly into the bottom of your prepared baking dish. Use a spatula or a large spoon to spread the berries evenly across the bottom. If you want extra texture, you can fold in half a cup of fresh sliced strawberries at this stage.
- Step 3: Adding the Cake Mix Open the box of strawberry cake mix and sprinkle it evenly over the top of the fruit filling. Do not stir the layers! Use your hands or a spoon to gently level out the dry powder so it covers all the fruit. Leaving it as a separate layer is the key to that bakery-style “no-fail” texture.
- Step 4: The Butter Layer Place the thin slices of butter in a grid pattern over the entire surface of the cake mix. Try to cover as much of the dry powder as possible. Alternatively, you can melt the butter and pour it slowly over the top, though slicing usually results in a crispier, more even crust.
- Step 5: Baking Place the dish in the center rack of your oven. Bake for 35 to 40 minutes. You will know it is ready when the fruit filling is bubbling up around the edges and the top has turned a beautiful golden pink with a slightly crisp texture. Remove from the oven and let it sit for 10 minutes before serving to allow the juices to set.
- Cook Time: 45 minutes