Strawberry Dump Cake

Step 1

Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with unsalted butter. Trim 1 pound fresh strawberries and coarsely chop (heaping 3 cups).

Step 2

Layer the following in the baking dish in the following order (do not stir together): Spread 2 (about 21-ounce) cans strawberry pie filling into an even layer. Top with half of the strawberries in an even layer. Sprinkle evenly with 1 (15.25-ounce) box yellow, white, or lemon cake mix. Cut 1 1/2 sticks unsalted butter into thin slices and arrange over the cake mix in an even layer, covering the entire surface as best as you can. Scatter the remaining strawberries on top in an even layer.

Step 3

Bake until golden brown, bubbling, and a crispy crust begins to form, 55 to 65 minutes. Serve warm with vanilla ice cream if desired.