Instructions:
Lightly butter a 9 x 13-inch baking dish and preheat the oven to 350°F (175°C).
Evenly distribute the strawberry pie filling on the dish’s bottom.
Beat the sugar, vanilla extract, and softened cream cheese in a medium bowl until smooth. To make cheesecake pockets, gently apply spoonfuls of the cream cheese mixture over the pie filling.
Sprinkle the dry cake mix evenly on top of the layers of filling.
To ensure maximum covering, evenly drizzle the cake mix with the melted butter.
Sprinkle the top with graham cracker crumbs for crunch.
The top should be bubbling and golden brown after 40 to 45 minutes of baking.
Before serving, allow the cake to cool somewhat. Serve warm or cold, with a scoop of vanilla ice cream or a dab of whipped cream if desired.
Ten minutes for preparation; forty-five minutes for cooking; and fifty-five minutes in total.
320 kcal per serving | Quantities: 12 servings
Advice:
For a change of flavor, use strawberry pie filling instead of cherry or mixed berry.
For a crumbly top, gently cut the butter into the cake mix using a pastry cutter.
