Ingredients
Scale
- 2 (15.75-ounce) cans of strawberry pie filling
- 8 ounces of cream cheese, softened
- ¼ cup of sour cream
- ½ cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 box of white cake mix or vanilla cake mix
- ½ cup of salted butter, cold
- Fresh strawberries, whole or halved, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with nonstick spray.
- Spread the strawberry pie filling evenly across the bottom of your prepared dish.
- In a medium mixing bowl, beat the cream cheese, sour cream, powdered sugar, and vanilla extract until the mixture is light and fluffy.
- Distribute dollops of the cream cheese mixture over the strawberry pie filling, trying to cover as much area as possible.
- Evenly sprinkle the cake mix over the cream cheese layer, creating a dry topping.
- Cut the butter into very thin slices and lay them over the cake mix, covering as much of the surface as you can.
- Bake in the preheated oven for 40 to 45 minutes, or until the topping turns a golden brown and the filling starts to bubble.
- Serve the cake warm or cooled, garnished with fresh strawberries if you like.
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 6