Ingredients:

  • 2 (8 oz) blocks Cream Cheese, softened
  • 1/2 cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Juice (optional)
  • 2 (20 oz) cans Strawberry Pie Filling
  • 1 box (15.25 oz standard size) White or Golden Cake Mix (dry mix only)
  • 1 cup (2 sticks) Unsalted Butter, chilled and sliced thin

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a small mixing bowl, beat the softened cream cheese until smooth.
  3. Incorporate the sugar, egg, vanilla extract, and lemon juice (if using). Beat just until well combined and smooth. Do not overmix.
  4. Pour the two cans of strawberry pie filling into the prepared baking dish and spread them into an even base layer.
  5. Spoon or dollop the cream cheese mixture evenly over the strawberry filling. Do not worry about covering the fruit completely.
  6. Evenly sprinkle the entire contents of the dry cake mix over the cheesecake and fruit layers, ensuring the surface is covered completely.
  7. Arrange the thin slices of cold butter strategically over the entire surface of the dry cake mix, covering as much powder as possible. Alternatively, melt the butter and drizzle it slowly and evenly over the cake mix.
  8. Bake for 45–55 minutes, or until the topping is golden brown, the filling is bubbling, and there are no patches of dry cake mix visible.
  9. Remove the cake from the oven and let it cool on a wire rack for at least 30 minutes before serving. This cooling time is crucial for the cheesecake layer to firm up slightly. Serve warm or at room temperature.