Strawberry Earthquake Cake
Strawberry Earthquake Cake is a rich and indulgent dessert made with a yellow cake base swirled with cream cheese, juicy strawberries, pecans, and coconut. The “earthquake” effect happens as the filling and toppings sink into the cake while baking, creating irresistible pockets of flavor. Perfect for gatherings, potlucks, or any time you want a show-stopping dessert.
Ingredients
- 1 box yellow cake mix plus ingredients called for on the box
- 1 8 oz package cream cheese, softened
- ½ cup sugar
- 3 large eggs divided
- 1 16 oz container frozen chopped strawberries, thawed and drained
- ½ cup chopped pecans
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Prepare cake mix according to package directions and pour batter into the pan.
- In a medium bowl, beat cream cheese, sugar, and 2 eggs until smooth.
- Drop spoonfuls of cream cheese mixture over the cake batter.
- Sprinkle strawberries, pecans, and coconut evenly on top.
- Beat the remaining egg lightly and drizzle over the top.
- Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing and serving.
Notes
- Drain strawberries well to avoid excess moisture in the cake.
- Use softened cream cheese for a smoother texture.
- Substitute fresh strawberries when in season.
- For variation, use chocolate or strawberry cake mix instead of yellow.
- Store covered in the refrigerator for up to 4 days.