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Strawberry Earthquake Cake

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  • Author: Olivia
  • Total Time: 60 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Oh, friends, get ready for a dessert that’s about to shake up your baking game—literally! This Strawberry Earthquake Cake is a masterpiece of flavors, textures, and sheer indulgence. Imagine a rich, moist strawberry cake bursting with juicy berries, swirled with a creamy cheesecake-like filling, and studded with crunchy coconut and pecans. The best part? The way the batter cracks and swirls in the oven, creating a beautifully messy (but incredibly delicious) masterpiece.

Ingredients

Scale

For the Cake:

  • 1 box (15.25 oz) strawberry cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs

For the Add-Ins:

  • 1 cup sweetened shredded coconut
  • ½ cup chopped pecans (optional but adds great crunch!)
  • 1 cup fresh strawberries, chopped

For the Cream Cheese Swirl:

  • 1 package (8 oz) cream cheese, softened
  • ½ cup unsalted butter, melted
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Step 1: Prep Your Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter. Sprinkle the coconut and pecans evenly over the bottom of the dish.

Step 2: Make the Cake Batter

In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Beat on medium speed for about 2 minutes, until smooth. Gently fold in the chopped strawberries.

Step 3: Pour and Swirl

Pour the cake batter over the coconut and pecans in the baking dish, spreading it out evenly.

In a separate bowl, beat together the cream cheese, melted butter, powdered sugar, and vanilla extract until smooth. Drop spoonfuls of this mixture over the cake batter, then use a butter knife to swirl it slightly.

Step 4: Bake to Perfection

Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out with a few moist crumbs.

Step 5: Cool and Serve

Let the cake cool for at least 20 minutes before serving. This allows the flavors to settle and the gooey parts to firm up a bit. Serve warm or at room temperature—either way, it’s irresistible!

Equipment

Notes

  • Don’t over-swirl! The beauty of an earthquake cake is in its naturally cracked, marbled look. Swirling the cream cheese too much will mix it in rather than leaving those delicious gooey pockets.
  • Use room temperature ingredients. Let the cream cheese and eggs sit out for 30 minutes before using—they’ll blend more smoothly.
  • The cake may look a little jiggly in the center when done. That’s okay! It will set as it cools, giving it that signature gooey texture.
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: ~380 kcal
  • Sugar: ~36g
  • Sodium: ~280mg
  • Fat: ~18g
  • Saturated Fat: ~8g
  • Unsaturated Fat: ~7g
  • Trans Fat: ~0g
  • Carbohydrates: ~52g
  • Fiber: ~2g
  • Protein: ~5g
  • Cholesterol: ~55mg

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Find it online: https://cookingtaste.net/strawberry-earthquake-cake-gooey-sweet-easy-to-make/