This Strawberry Earthquake Cake is an irresistibly decadent dessert that combines the sweetness of strawberries with a rich, creamy swirl and a crunchy, coconut-pecan base. A true crowd-pleaser, this cake gets its name from the delicious “earthquake” effect created by the creamy filling as it bakes, resulting in a fudgy, gooey center. Perfect for spring and summer gatherings, this dessert brings a burst of fruity flavor with every bite.
Ingredients
- 1 box strawberry cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 2 cups sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, melted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, diced
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and set aside.
- Prepare the Cake Batter: In a large bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Mix until smooth and well combined.
- Layer the Ingredients: Evenly sprinkle the shredded coconut and chopped pecans at the bottom of the prepared baking pan. Pour the cake batter over the top, spreading it out gently.
- Make the Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture over the cake batter. Use a knife to swirl the mixture gently into the batter.
- Add the Strawberries: Scatter the diced fresh strawberries evenly over the top of the cake.
- Bake: Place the pan in the oven and bake for 45-50 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Serve: Allow the cake to cool in the pan before slicing and serving. Enjoy this creamy, fruity, and decadent treat!
This Strawberry Earthquake Cake is the perfect dessert for those who love a little bit of everything—creamy, crunchy, and fruity! Perfect for any celebration or as a weekend indulgence, it’s sure to become a family favorite.
