My mother-in-law Joanne passed down this 3 ingredient secret that practically bakes itself. Every time I set the warm dish on the table the whole family goes completely silent.

Variations & Tips
For a slightly tangier flavor, you can mix in 1 teaspoon of lemon zest or a squeeze of fresh lemon juice with the strawberry pie filling before adding the cake mix. If you prefer a less sweet dessert, use a white cake mix instead of yellow, or choose a strawberry cake mix for an extra berry-forward version. To add a little crunch, sprinkle 1/2 cup of chopped pecans, walnuts, or sliced almonds over the dry cake mix before drizzling on the butter. You can also swap one can of strawberry pie filling for a can of cherry or raspberry pie filling for a mixed-berry twist. If you only have salted butter, you can use it—just know it will add a slight salty-sweet contrast that many people enjoy. For smaller households, halve the recipe and bake it in an 8×8-inch dish, checking for doneness about 5 to 10 minutes earlier. Food safety tips: Always bake the cobbler until the filling is visibly bubbling around the edges and the center is hot; this ensures everything is heated through properly. Use oven mitts when handling the hot ceramic baking dish and avoid placing it directly from the hot oven onto a cold or wet surface to prevent cracking. Let the cobbler cool enough that the filling is no longer vigorously bubbling before serving, as the fruit and syrup can cause burns if eaten too quickly. Refrigerate leftovers within 2 hours of baking, cover the dish, and store in the fridge for up to 3 days. Reheat individual portions in the microwave until warmed through, or rewarm the whole dish in a 300°F (150°C) oven until hot and bubbly again.