Ingredients
Scale
- 1 (21 ounce) can strawberry pie filling
- 1 (8 ounce) package cream cheese, softened
- 1 (15.25 ounce) package yellow cake mix
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds (optional)
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: In a bowl, beat together softened cream cheese, sweetened condensed milk and vanilla extract until smooth. Spread evenly into the prepared baking dish.
- Step 3: Spread the strawberry pie filling evenly over the cream cheese layer.
- Step 4: Sprinkle the dry yellow cake mix evenly over the strawberry pie filling.
- Step 5: Distribute the cold butter pieces evenly over the cake mix. Sprinkle with sliced almonds, if desired.
- Step 6: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is bubbly. Let cool slightly before serving.
Notes
- Store leftovers covered in the refrigerator for up to 3 days to maintain the cheesecake's creamy texture.
- For a warm and gooey treat, microwave individual slices for 15-20 seconds, but be careful not to overheat!
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the strawberry and cheesecake flavors.
- For easier butter distribution, try grating the cold butter with a cheese grater before sprinkling it over the cake mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American