Layer boxed cake mix and these 3 ingredients over fresh strawberries into a baking dish for a warm dessert that disappears in minutes

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray so the dessert releases easily.

Spread the sliced fresh strawberries evenly in the bottom of the prepared baking dish, making sure they cover the surface in a fairly even layer.

Sprinkle the granulated sugar evenly over the strawberries. Drizzle the vanilla extract over the sugared berries, trying to distribute it across the pan so the flavor reaches every spoonful.

Take the dry boxed cake mix and sprinkle it evenly over the strawberries, sugar, and vanilla. Use your hands to gently spread the mix so it forms an even layer from corner to corner, but do not stir or mix it into the fruit.

Slowly drizzle the melted butter over the dry cake mix layer, aiming to moisten as much of the surface as you can. It is fine if some dry spots remain; the strawberry juices will bubble up as it bakes.

Place the baking dish on the middle rack of the preheated oven and bake for 35 to 45 minutes, or until the top is golden in spots and the strawberry juices are bubbling up around the edges and through a few cracks in the cake mix.

Remove the dish from the oven and let the dump cake rest for at least 10 to 15 minutes. This short cooling time allows the hot fruit to settle and thicken a bit so it spoons up nicely.

Serve the strawberry dump cake warm, scooped into bowls. Add ice cream or whipped cream if you like, and store any cooled leftovers covered in the refrigerator.

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