Ingredients
Scale
- 2 cans (21 oz each) Strawberry pie filling
- 1 box (14.5 oz) Gingerbread cake mix
- 3/4 cup (1.5 sticks) Unsalted butter, melted
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 to ensure the fruit layer doesn’t stick to the edges.
- Open both cans of strawberry pie filling and pour them directly into the bottom of the prepared baking dish. Use a spatula or the back of a spoon to spread the filling into an even layer, ensuring the strawberries are distributed across the entire surface.
- Open the package of gingerbread cake mix and sprinkle it evenly over the top of the strawberry layer. Do not stir the mixture. Use a fork to gently level the dry mix so that no large mounds remain, ensuring every bit of fruit is covered.
- Pour the melted butter slowly and evenly over the top of the gingerbread mix. Try to cover as much of the dry powder as possible. The butter will soak into the mix during the baking process to create a moist, cake-like topping.
- Place the dish in the center rack of the oven. Bake for 40 to 45 minutes, or until the edges are bubbling and the gingerbread top has set and turned a deep golden brown. Remove from the oven and let it sit for at least 10 minutes before serving to allow the fruit filling to thicken.
- Cook Time: 50 minutes