Easy Strawberry Earthquake Cake
This Strawberry Earthquake Cake is a gooey, indulgent dessert made with strawberry cake mix, fresh strawberries, coconut, and white chocolate, all swirled with a luscious cream cheese layer. Easy to make and always a showstopper, it's perfect for holidays, potlucks, or weeknight treats.
Ingredients
- 1 box strawberry cake mix
- Ingredients listed on the box typically eggs, oil, water
- 1½ cups fresh or frozen strawberries chopped
- 1 cup white chocolate chips or chunks
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts optional
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Prepare the strawberry cake mix according to package instructions. Pour into the baking dish.
- Evenly sprinkle chopped strawberries, white chocolate, coconut, and optional nuts over the batter.
- In a separate bowl, beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
- Drop spoonfuls of the cream cheese mixture over the batter. Gently swirl with a knife or spatula.
- Bake for 45–50 minutes until the top is golden and cake is set. The center will remain slightly gooey.
- Cool slightly before serving. Enjoy warm or chilled.
Notes
- Frozen strawberries: Use without thawing to avoid excess moisture.
- Flavor swaps: Try vanilla or white cake mix, or swap in pineapple for a tropical variation.
- Extra gooey: Add mini marshmallows for a fun twist.
- Make-ahead: This cake tastes even better the next day!
- Serving tip: Delicious warm with a scoop of vanilla ice cream.