Strawberry Earthquake Cake Delight
A strawberry cake mix base topped with berries, white chocolate, coconut, and pecans, then swirled with sweet cream cheese and baked until cracked and gooey.
Equipment
- Baking Dish (9x13 inch)
- Knife
Ingredients
Main Ingredients
- 1 box strawberry cake mix (about 15 oz) plus the eggs, oil, and water listed on the box
- 2 ½ cup chopped strawberries fresh or thawed frozen, patted dry
- 1 cup white chocolate chips
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts optional
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 9 by 13 inch baking dish.
- Make the base. Mix the cake batter as the box directs and spread it in the dish.
- Top. Scatter the strawberries, white chocolate, coconut, and nuts over the batter.
- Make the swirl. Beat the cream cheese, butter, sugar, and vanilla until smooth, drop spoonfuls on top, and drag a knife through once or twice.
- Bake. Bake 45 to 50 minutes, until golden with a just set, slightly gooey center.
- Cool. Rest 15 minutes in the pan before slicing.
Notes
Substitutions: Swap pecans for walnuts or leave them out, and replace part of the berries with raspberries.
Tips: Pat the berries dry and swirl lightly to keep the cracked top. Do not overbake.
Storage: Refrigerate covered for 3 to 4 days. Wrap slices tightly to freeze.