Strawberry Dump Cake (Printer-Friendly)

Sweet and buttery strawberry cake topped with ice cream. Perfect for easy summer desserts and gatherings.

# What You’ll Need to Cook:

01 - 2 cans (21 oz each) strawberry pie filling

02 - 1 box (15.25 oz) yellow cake mix

03 - 1/2 cup unsalted butter, sliced

01 - Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray.

02 - Spread the strawberry pie filling evenly across the bottom of the prepared baking dish.

03 - Sprinkle the dry yellow cake mix evenly over the top of the strawberry filling without mixing.

04 - Place sliced butter evenly across the surface of the cake mix to ensure even coverage while baking.

05 - Bake in the preheated oven for 45 minutes or until the top is golden brown and edges are bubbly.

06 - Remove from oven, let cool slightly, and serve warm with a scoop of vanilla ice cream if desired.

01 - You can prepare the unbaked layers ahead and refrigerate for up to 24 hours before baking.

02 - Try swapping one can of strawberry filling with apple or add fresh berries for variation.