Ingredients
- 1 box of yellow cake mix
- 1 can (21 ounces) of strawberry pie filling
- 1 package (8 ounces) of cream cheese, softened
- 1/2 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of unsalted butter, melted
- 1/2 cup of fresh strawberries, sliced (optional, for garnish)
Feel free to experiment with substitutions — perhaps try a white cake mix for a lighter touch or use a mix of berries for a colorful twist. My abuela always encouraged a playful approach in the kitchen, reminding me that recipes are just starting points for culinary adventures.
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the prepared dish.
- In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. This is where I channel my grandmother’s knack for mixing by hand, imagining her guiding me as I blend the ingredients to perfection.
- Drop dollops of the cream cheese mixture over the strawberry filling.
- Sprinkle the dry cake mix evenly over the top, covering the cream cheese and strawberries completely.
- Drizzle the melted butter evenly across the surface of the cake mix. The butter will seep through, creating a deliciously moist cake.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the cake is bubbling around the edges.
- Allow the cake to cool slightly before serving, allowing the layers to settle into their delicious harmony.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International