Description
Strawberry Earthquake Cake is an easy, gooey, and delicious dessert made with a strawberry cake mix, swirls of cream cheese, and sweet mix-ins like white chocolate and strawberries. It bakes into a rich, rippled cake that’s as dramatic as it is comforting—perfect for parties, potlucks, or anytime you want a fruity twist on a classic dump cake.
Ingredients
- For the cake:
- 1 box strawberry cake mix
- Eggs, oil, and water (as called for on the box instructions)
- Cream cheese swirl:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups powdered sugar
- Mix-ins and toppings:
- 1 cup chopped fresh or frozen strawberries (thawed and patted dry if frozen)
- 1 cup white chocolate chips or chopped white chocolate
- 1/2 cup sweetened shredded coconut (optional)
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
-
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Prepare the cake mix according to package instructions using eggs, oil, and water. Pour the batter into the prepared baking dish.
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In a separate bowl, beat the softened cream cheese, melted butter, and powdered sugar until smooth.
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Drop spoonfuls of the cream cheese mixture over the cake batter. Use a knife to gently swirl, leaving some thick streaks for the “earthquake” effect.
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Sprinkle chopped strawberries, white chocolate chips, and coconut evenly on top. Add nuts if using.
-
Bake for 40–45 minutes, or until edges are golden and the center is set but still gooey.
-
Cool slightly before slicing. Serve warm, room temp, or chilled.
Notes
- Skip the coconut or replace with chopped nuts if preferred.
- For extra richness, drizzle with a powdered sugar glaze after baking.
- Use strawberry cream cheese for even more berry flavor.
- Swap white chocolate chips for dark or milk chocolate if desired.
