Aunt Denise makes this when the house needs something sweet but nobody wants a big fuss.

This strawberry rhubarb dump cake is the exact kind of thing my Aunt Denise would throw together when the house needs something sweet but nobody wants a big fuss. It uses just three main pantry-friendly ingredients: canned strawberry rhubarb pie filling, a box of yellow cake mix, and a stick (or two) of butter. You literally dump, sprinkle, drizzle, and bake. The result is a bubbling, jammy layer of fruit under a crisp, buttery golden topping that looks gorgeous in a clear glass casserole dish. It’s perfect for busy weeknights, last-minute company, or when you just want dessert without dirtying every bowl in the kitchen.

Serve this dump cake warm, straight from the glass casserole dish, with a big scoop of vanilla ice cream or a dollop of whipped cream so it melts into all the nooks and crannies. It’s also great with a spoonful of plain or vanilla Greek yogurt if you’re leaning more breakfast than dessert. For a simple Midwest-style coffee-and-dessert moment, pair it with hot coffee or black tea. If you have leftovers, rewarm individual portions in the microwave for 20–30 seconds and the topping will crisp back up a bit in the oven or air fryer.

Servings: 8

2 cans (20–21 oz each) strawberry rhubarb pie filling

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch clear glass baking dish with nonstick spray or a bit of butter so the fruit doesn’t stick.

Dump both cans of strawberry rhubarb pie filling into the baking dish. Use a spatula or spoon to spread the filling into an even layer, making sure it reaches all the corners.

Sprinkle the dry yellow cake mix evenly over the fruit. Try to cover all the filling with a level layer of cake mix; don’t stir.