Ingredients:

  • 42 oz strawberry pie filling (two 21 oz cans)
  • 1 tsp lemon juice
  • 8 oz full-fat cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 15.25 oz yellow cake mix (1 standard box)
  • 0.75 cup salted butter, cold

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread both cans of strawberry pie filling into the bottom of an ungreased 9x13-inch baking dish, ensuring an even layer.
  2. In a medium bowl, use a handheld electric mixer to beat the softened cream cheese, sugar, egg, and vanilla until smooth and aerated.
  3. Drop spoonfuls of the cream cheese mixture over the strawberries. Use a knife to gently swirl the mixture into the berries to create distinct ribbons.
  4. Sprinkle the dry cake mix evenly over the fruit and cheese layers.
  5. Grate the cold butter using a box grater and distribute the shreds evenly over the cake mix to ensure full coverage and prevent dry spots.
  6. Bake for 45 minutes until the topping is a deep mahogany-gold and the strawberry filling is bubbling at the edges.