Irresistible Strawberry Earthquake Cake
This Strawberry Earthquake Cake is gooey, indulgent, and delightfully messy in the best way. Cream cheese swirls, fresh strawberries, crunchy pecans, and coconut create an irresistible dessert that’s as fun to make as it is to eat.
Equipment
- Mixing Bowls
- Whisk or Electric Mixer
- Spatula
- 9x13-inch Baking Pan
- Oven
Ingredients
Cake Base
- 1 box white cake mix soft, fluffy base
- 1 cup water for cake batter
- 1/2 cup vegetable oil adds moisture
- 3 large eggs
Cream Cheese Filling
- 8 oz cream cheese softened
- 1/2 cup unsalted butter melted
- 2 cups powdered sugar for sweetening filling
- 1 cup chopped fresh strawberries
Toppings
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix the cake mix, water, vegetable oil, and eggs until smooth. Pour batter into prepared pan.
- In another bowl, beat softened cream cheese, melted butter, and powdered sugar until smooth. Fold in chopped strawberries.
- Drop spoonfuls of cream cheese mixture over cake batter. Do not stir — leave as is to create the earthquake effect.
- Sprinkle shredded coconut and chopped pecans evenly over the top.
- Bake for 30–35 minutes, or until top is cracked and edges are golden. The center will still appear soft — that’s perfect.
- Let cool before slicing. The creamy layers will firm as it rests.
Notes
Make sure ingredients like cream cheese and butter are at room temperature for a smooth filling. Don’t overbake—the gooey center is key!