Strawberry Earthquake Cake
Ingredients:
1 box strawberry cake mix (plus ingredients required for the mix)
1/2 cup shredded coconut
1/2 cup chopped pecans
8 oz cream cheese, softened
1/4 cup unsalted butter, melted
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup fresh strawberries, chopped
Directions:
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Spread shredded coconut and chopped pecans evenly across the bottom of the baking dish.
Prepare the strawberry cake mix according to the package instructions and pour it over the coconut and pecans.
In a separate bowl, beat together the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth.
Spoon dollops of the cream cheese mixture over the cake batter, then gently swirl it with a knife to create a marble effect.
Sprinkle chopped strawberries over the top of the cake.
Bake for 35-40 minutes, or until the cake is set but still slightly gooey in the center.
Let the cake cool slightly before serving. Enjoy it warm or at room temperature!
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Kcal: 410 kcal per serving | Servings: 12