Preheat oven to 350°F (175°C) and apply non-stick coating to a 9x13 inch baking pan.

Spread both cans of strawberry pie filling into an even layer at the base of the pan.

Whisk the softened cream cheese and powdered sugar together until homogenous, then distribute in small dollops over the strawberry layer.

Sift the dry yellow cake mix evenly over the filling layers to ensure uniform coverage.

Distribute the melted butter across the surface of the dry cake mix, aiming for maximum saturation of the powder.

Bake for 45 minutes until the internal fruit layer is bubbling and the topping has achieved a deep golden-brown hue.

Allow the dessert to rest at room temperature for 20 minutes to stabilize the cheesecake and fruit layers before portioning.