Ingredients:

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Two 21-ounce cans (42 ounces total) strawberry pie filling
  • 1 (15.25 ounce) box dry yellow cake mix
  • 1/2 cup (1 stick) unsalted butter, melted or thinly sliced

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. In a large bowl, use a mixer to beat the softened cream cheese until it is smooth. Beat in the sugar, vanilla, and eggs until the mixture is uniform and creamy. Pour this prepared cream cheese mixture evenly into the bottom of the greased baking dish.
  2. Gently spoon the two full cans of strawberry pie filling directly over the smooth cream cheese layer. Do not mix it in! Use a spatula to guide the filling edge to edge so the cheesecake is completely covered.
  3. Evenly sprinkle the entire box of dry yellow cake mix over the strawberry layer. Ensure full coverage, making sure no red fruit filling is peeking through. Do not stir.
  4. Drizzle the melted butter slowly and thoroughly over the entire dry cake mix, ensuring maximum saturation. Alternatively, arrange cold, thin slices of butter like shingles over the surface. Bake for 45 to 50 minutes, or until the topping is golden brown and the fruit is actively bubbling around the edges.
  5. Let the cake cool for at least 30 minutes on a rack before serving. This cooling time is essential for the creamy cheesecake foundation to set up. Store leftovers in the refrigerator.