My mother in law taught me this trick years ago. Only 3 ingredients to make the most addictive treat ever.

This southern 3-ingredient strawberry dump cake is the kind of back-pocket dessert my mother-in-law swears by: no fuss, no mixer, and absolutely no specialty ingredients. It’s rooted in classic Southern pantry cooking, where boxed cake mix and canned fruit come together to make something far better than the sum of their parts. You simply layer the ingredients in a foil-lined pan, bake, and out comes a bubbling pan of bright red strawberries under a golden, buttery, crisp topping. It’s ideal for busy weeknights, potlucks, or any time you need an addictive treat with almost no effort.

Serve this warm, straight from the foil-lined pan, with a big spoon and a stack of small bowls. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream plays beautifully against the hot, jammy strawberries and crisp buttery topping. For a little contrast, pair it with something salty like roasted nuts or a sharp cup of coffee. It also makes a fun brunch dessert alongside eggs, bacon, and strong black tea, since it leans more rustic cobbler than frosted cake.

Servings: 8-10

2 cans (21 ounces each) strawberry pie filling

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with aluminum foil, letting some overhang on the sides for easy lifting, and lightly coat the foil with nonstick spray or a thin film of butter.

Open the strawberry pie filling and dump both cans into the prepared pan. Use a spatula or the back of a spoon to spread the filling into an even layer so it fully covers the bottom of the pan.

Sprinkle the dry yellow cake mix evenly over the strawberry layer. Do not stir. Gently shake or tap the pan on the counter to help the cake mix settle into an even blanket over the fruit.

Slowly drizzle the melted butter evenly over the entire surface of the dry cake mix, aiming to moisten as much of the top as possible. It’s fine if a few dry spots remain; they’ll still crisp up in the oven.

Place the pan on the center rack of the preheated oven and bake for 35 to 45 minutes, or until the top is golden brown, crisp in spots, and the strawberry filling is bubbling up around the edges.

Remove the pan from the oven and let the dump cake cool on a wire rack for at least 15 to 20 minutes. This rest time helps the filling thicken slightly while keeping the top crisp.

Use the foil overhang to carefully lift the cake from the pan if desired, or simply scoop portions straight from the foil-lined pan with a large spoon. Serve warm, at room temperature, or chilled, depending on your preference.

Because this recipe relies on just three ingredients, each one makes a noticeable difference. If you like a more pronounced strawberry flavor, look for pie filling with whole berries rather than a smoother style. You can swap the yellow cake mix for white or strawberry cake mix for a slightly different flavor and color while still keeping the ingredient count at three. For a richer, more deeply browned top, use salted butter instead of unsalted or let the butter brown just a bit on the stove before drizzling it over the cake mix. If your oven runs hot, tent the pan loosely with foil for the last 10 minutes of baking to prevent over-browning. To make smaller portions, divide the layers between two 8-inch square pans and freeze one, unbaked, double-wrapped in foil; bake from frozen, adding 5 to 10 extra minutes. For serving, you can dress it up with ice cream or whipped cream, but if you’re determined to keep things strictly three-ingredient, serve it plain and let the buttery, jammy strawberry flavor shine.