Instructions
Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Fruit Layer: Spread the can of strawberry pie filling into an even layer on the bottom of the prepared dish.
Cheesecake Layer: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract together until the mixture is smooth and creamy. Drop spoonfuls of this cream cheese mixture evenly over the strawberry layer. Use a knife or skewer to gently swirl the two layers together for a marbled effect.
Cake Layer: Sprinkle the entire box of dry yellow cake mix evenly over the strawberry and cream cheese layers. Do not stir.
Butter Topping: Drizzle the melted butter as evenly as possible over the top of the cake mix, aiming to cover most of the dry powder.
Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is deep golden brown and the edges are bubbly.
Serve: Allow the cake to cool for at least 15-20 minutes before serving. It can be enjoyed warm, at room temperature, or chilled. Top with a dollop of whipped cream and fresh strawberries for an extra special touch.
Chef’s Notes
Homemade Pie Filling: No canned filling? Use about 2 cups of fresh or frozen strawberries mixed with 2 tablespoons of sugar and 1 tablespoon of cornstarch to create your own quick filling.
Cake Mix Variations: Feel free to experiment with different cake mix flavors! Vanilla, white, or strawberry cake mix are all delicious alternatives.
For a Crispier Top: For extra crunch, you can sprinkle chopped pecans or sliced almonds over the buttered cake mix before baking.
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