Description
A playful and indulgent Strawberry Earthquake Cake with creamy swirls, juicy strawberries, crunchy pecans, and sweet coconut that bakes into a cracked, gooey, irresistible dessert.
Ingredients
Scale
- 1 box (15.25 oz) Strawberry Cake Mix
- 3 large Eggs
- 1/2 cup Vegetable Oil
- 1 cup Water
- 8 oz Cream Cheese, softened
- 2 cups Powdered Sugar
- 1/2 cup Butter, melted
- 1 cup Shredded Sweetened Coconut
- 1/2 cup Chopped Pecans
- 1 cup Fresh Strawberries, chopped
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
- Prepare cake batter by mixing strawberry cake mix, eggs, oil, and water until smooth.
- Sprinkle coconut and pecans evenly into the bottom of the greased baking dish.
- Pour cake batter over the coconut and pecans.
- In a separate bowl, beat softened cream cheese, powdered sugar, and melted butter until creamy.
- Drop spoonfuls of the cream cheese mixture over the batter and swirl lightly with a knife.
- Bake for 40–45 minutes until the top is set but slightly gooey inside.
- Let cool for 10 minutes, garnish with fresh strawberries, and serve.
Notes
- Use room-temperature cream cheese for a smoother swirl.
- Toast pecans for extra depth of flavor.
- Do not overbake—the gooey texture is part of the charm.
- Frozen strawberries can be used if thawed and drained well.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Strawberry earthquake cake, strawberry dessert, cream cheese cake, easy strawberry cake, gooey cake