Strawberry Dump Cake

Ingredients:

• 2 cans (21 oz / 595 g each) strawberry pie filling
• 1 box (15.25 oz / 432 g) vanilla or yellow cake mix
• 1 cup (225 g) unsalted butter, melted
• 1 teaspoon vanilla extract (optional)
• 1/2 cup (60 g) sliced almonds or chopped pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Spread the strawberry pie filling evenly in the prepared baking dish. Stir in the vanilla extract if desired.
3. Sprinkle the dry cake mix evenly over the strawberry filling. Do not mix.
4. Pour the melted butter evenly over the cake mix, covering as much of the surface as possible.
5. Sprinkle sliced almonds or chopped pecans on top if using.
6. Bake for 40–45 minutes, or until the top is golden brown and the strawberry filling is bubbling around the edges.
7. Allow the cake to cool for 10–15 minutes before serving.

Serving Suggestions:

Serve warm with vanilla ice cream, whipped cream, or fresh strawberry slices for an extra delicious dessert.