My aunt made this for Sunday supper and it disappears fast every single time. I was shocked to find out it only takes 2 ingredients!

This oven baked 2-ingredient strawberry angel food bake is the exact dessert my aunt used to bring to Sunday suppers, and it vanished faster than anything else on the table. No one believed her when she finally admitted it was literally just two ingredients and a glass baking dish. It’s perfect for busy weeknights or last-minute get-togethers when you want something that looks like you fussed, but really came together in about five minutes of hands-on time. The angel food bakes up fluffy and golden on top while the strawberries bubble up underneath, making its own sauce as it cooks.

Serve this warm spooned into bowls with a big dollop of whipped cream or a scoop of vanilla ice cream so it melts into the strawberry juices. For something lighter, add a side of fresh sliced strawberries or mixed berries to play up the fruit. It’s great after a casual Sunday supper of roast chicken or grilled burgers, and it also works on a brunch table alongside scrambled eggs and bacon. If you’re feeding a crowd, set the baking dish in the center of the table with a spoon and let everyone serve themselves family-style.

Servings: 8-10

1 (15.25-ounce) box angel food cake mix (just-add-water type, not the kind with separate pouches)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish to help with easier serving and cleanup.

In a large mixing bowl, pour in the dry angel food cake mix. Do not add water, eggs, or anything else; you want the dry mix straight from the box.

Add the entire can of strawberry pie filling to the bowl with the dry cake mix. Use a spatula to gently fold and stir until everything is evenly combined. The mixture will be thick, fluffy, and slightly foamy as the cake mix reacts with the moisture from the filling.

Spread the strawberry-angel food mixture evenly into the prepared glass baking dish, smoothing the top as best you can. It doesn’t have to be perfect; it will puff and settle as it bakes.

Place the dish on the middle rack of the preheated oven and bake for 30–35 minutes, or until the top is puffed, golden brown, and a toothpick inserted into the center comes out mostly clean (a little strawberry on it is fine, but not wet batter). You should see the red strawberry filling bubbling up around the edges.

Remove the dish from the oven and let the bake cool for at least 10–15 minutes. The top will settle slightly as it cools, and the strawberries will thicken into a saucy layer underneath the fluffy cake.

Spoon into bowls while still warm and serve as-is, or top with whipped cream or ice cream. Store any leftovers covered in the fridge for up to 3 days and reheat gently in the microwave.

To keep this true to the 2-ingredient spirit, any variation should simply swap one of the two ingredients for a similar option. For a different fruit flavor, use cherry, blueberry, or mixed berry pie filling in place of the strawberry pie filling—everything else stays exactly the same. If you like a slightly tangier dessert, choose a raspberry pie filling or a strawberry-rhubarb filling. You can also play with the texture by using a glass 8x11-inch dish instead of 9x13 for a slightly thicker, more spoon-cake style bake; just add a few extra minutes of baking time and watch for the golden top. For a lighter-tasting version, look for a “light” strawberry pie filling, which usually has less sugar. If you need to make this ahead, you can mix and bake it earlier in the day, then rewarm individual portions in the microwave right before serving. To stretch it for a crowd, serve smaller scoops over a bowl of fresh strawberries or sliced bananas so each serving still feels generous without needing a second pan.