Strawberry Earthquake Cake Recipe
Enjoy the Strawberry Earthquake Cake Recipe made with strawberry cake mix, cream cheese, strawberries, and butter for sweet comfort.
Equipment
- 9x13-inch baking dish (glass or ceramic works best)
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or whisk
- Rubber spatula
- Measuring cups and spoons.
- Knife (if using fresh strawberries)
- Cooling rack
Ingredients
Cake Layer
- 1 box strawberry cake mix 15.25 oz
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
Cream Cheese Layer
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Strawberry & Topping Layer
- 1 can 21 oz strawberry pie filling
- or 2 cups fresh strawberries sliced
- ½ cup white chocolate chips optional but recommended
- ½ cup sweetened shredded coconut optional
- ¼ cup unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish well and set it aside.
- In a large bowl, prepare the strawberry cake mix using the eggs, oil, and water according to the package directions. Mix until smooth.
- In a separate bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then mix until fully combined.
- Spread the strawberry pie filling or sliced fresh strawberries evenly across the bottom of the prepared baking dish.
- Pour the cake batter gently over the strawberries. Do not stir or mix the layers.
- Drop spoonfuls of the cream cheese mixture all over the top of the cake batter. Leave space between dollops.
- Sprinkle white chocolate chips and shredded coconut over the top if using.
- Drizzle the melted butter evenly across the surface.
- Bake for 45 to 55 minutes, until the edges are set and the center is slightly soft but not liquid.
- Remove from the oven and allow the cake to cool for at least 20 minutes before serving.