Strawberry Earthquake Cake
Ingredients:
1 box strawberry cake mix (plus ingredients needed per package directions)
1 cup sweetened shredded coconut
1 cup chopped pecans
8 oz cream cheese, softened
½ cup unsalted butter, melted
3 ½ cups powdered sugar
1 tsp vanilla extract
1 ½ cups fresh strawberries, sliced (optional)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the Base Layer:
Evenly sprinkle the shredded coconut and chopped pecans over the bottom of the greased baking dish.
Prepare the Strawberry Cake:
Prepare the strawberry cake mix according to the package instructions (usually combining the mix with eggs, oil, and water). Pour the batter over the coconut and pecan layer in the baking dish.
Cream Cheese Mixture:
In a medium bowl, beat the softened cream cheese until smooth. Add in the melted butter, vanilla extract, and powdered sugar. Beat until creamy and smooth.
Add the Cream Cheese Mixture:
Drop spoonfuls of the cream cheese mixture over the strawberry cake batter. Using a butter knife, swirl the cream cheese mixture slightly into the cake batter, creating a marbled effect.
Bake:
Bake in the preheated oven for 40-45 minutes. The cake will have an “earthquake” appearance with cracks and gooey patches from the cream cheese mixture.
Cool and Serve:
Let the cake cool completely before slicing. Optionally, top with fresh strawberries for extra flavor and decoration.
Prep Time: 15 minutes | Cook Time: 40-45 minutes | Total Time: 1 hour
Kcal: Approx. 350 kcal per serving | Servings: 12-16 slices