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Strawberry Earthquake Cake

Irresistible Strawberry Earthquake Cake You'll Love

This irresistible Strawberry Earthquake Cake combines sweet strawberries and creamy cream cheese for a delicious treat everyone will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Strawberry Cake Mix Feel free to use a homemade version if you're up for it.
  • 3 large Eggs Adds moisture and binds the cake together.
  • 1/2 cup Oil Substitute melted butter for a richer taste.
  • 1 cup Water Needed to hydrate the cake mix.
  • 1 cup Fresh Strawberries Ensure they’re chopped; if using frozen, thaw and drain.
  • 1/2 cup White Chocolate Chips Can swap for milk or dark chocolate chips.
  • 1/2 cup Sweetened Shredded Coconut Omit if you'd like to keep it simple.
  • 1/2 cup Chopped Nuts (Pecans or Walnuts) Use any favorite nuts or leave them out if allergies are a concern.
For the Cream Cheese Swirl
  • 8 oz Cream Cheese Ensure it’s at room temperature.
  • 1/4 cup Unsalted Butter Should also be room temperature.
  • 1 cup Powdered Sugar Feel free to adjust sweetness to your liking.
  • 1 tsp Vanilla Extract Optional but recommended for a deeper taste.

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking Pan
  • Spatula
  • Knife or Skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, combine the strawberry cake mix, eggs, oil, and water.
  3. Gently fold in chopped strawberries, white chocolate chips, shredded coconut, and nuts if using.
  4. Pour half of the strawberry cake batter into the prepared baking pan.
  5. In a separate bowl, beat the softened cream cheese and unsalted butter until creamy.
  6. Drop spoonfuls of the cream cheese mixture over the batter in the pan and swirl gently.
  7. Spoon the remaining strawberry cake batter over the cream cheese swirls.
  8. Place the cake pan in the preheated oven and bake for 40-45 minutes.
  9. Remove the cake from the oven and let it cool in the pan for at least 30 minutes.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 2mg

Notes

Ensure your cream cheese and butter are at room temperature for a smooth mixture. Avoid over-mixing the batter to keep the texture light and fluffy.

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