Description
A delightful and moist Strawberry Earthquake Cake that combines the flavors of strawberries, cream cheese, and coconut for a delicious dessert.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1 box (15.25 oz) strawberry cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix until well combined and smooth.
- Pour half of the cake batter into the prepared baking dish, spreading it evenly.
- In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Drop spoonfuls of the cream cheese mixture over the cake batter in the baking dish, spreading it out gently.
- Pour the remaining cake batter over the cream cheese layer, ensuring it is evenly covered.
- Scatter the sliced strawberries on top of the batter, followed by the shredded coconut and chopped nuts, if using.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before serving.
Notes
- For a richer flavor, try adding a teaspoon of almond extract to the cream cheese mixture.
- You can also substitute the strawberries with blueberries or raspberries for a different twist.
- For a fun presentation, top the cooled cake with whipped cream and additional fresh fruit before serving.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg