Strawberry Dump Cake (The Kitchn)

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat oven to 350F, and place a rack in the center position.

Step 2

Lightly coat a 9x13 pan with unsalted butter. Hull and coarsely chop 1 pound of fresh strawberries. Yield: approximately 3 heaping cups)

Step 3

Layer in the pan in order, do not stir: Spread the 2 cans of pie filling evenly in the bottom. Top with half the strawberries in an even layer. Sprinkle with the cake mix. Cut butter into thin slices and arrange in a single layer, as evenly as you can, covering the entire surface as best as possible. Scatter remaining strawberries on top in an even layer.

Step 4

Bake 55 to 65 minutes, until golden brown and bubbling, and a crispy crust begins to form.