Originally posted 2016-05-09 12:00:59.
I found this floating around online, and thought I’d give it a try for Mother’s Day this year! It turned out totally fantastic so I thought I’d share with you all!
Original Link: Strawberry Cheesecake Bars
- 1 box Duncan Hines Moist Deluxe French Vanilla Cake Mix
- ½ cup butter, melted
- 3 large eggs, divided
- 1 package (8 oz) cream cheese
- 2 1/2 cups plus 2 Tbsp. icing sugar
- 1 can (21 oz) strawberry pie filling
We used cherry pie filling because my step-daughter is allergic to strawberries, it was still amazing! The instructions are pretty straight forward. Pour cake mix, butter and 1 egg in large bowl and mix until well blended. Save 1/3 for topping. Press the other 2/3 of the mix into the bottom of a 9×13 inch pan. Using a mixer, mix up the cream cheese, remaining eggs and the icing sugar until smooth. Pour that into the pan, on top of the cake mix that you pressed into the bottom. Pour and try to spread the pie filling on top of the cream cheese mix. They use the word sprinkle for this next step, and I didn’t really sprinkling possible haha so I ripped chunks off the saved mixture and placed them around the top of the pan. Bake the entire thing at 325F, now they say 1 hour or until golden brown. The bottom of mine was burnt at 40 mins, so don’t just set the timer for an hour and leave! Mine would have been fine even at the half an hour mark! We waited a little bit for them to cool and then cut into bars and ate them that night, no refrigeration, although I am sure they would be awesome cold as well! I really regret that we didn’t buy some vanilla ice cream to go on top!