Ingredients
For the Cake Layer:
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1 box strawberry cake mix
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3 large eggs
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1 cup water
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½ cup vegetable oil
For the Cream Cheese Filling:
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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3 cups powdered sugar
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1 teaspoon vanilla extract
For the Strawberry Swirl & Add-ins:
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1 can strawberry pie filling
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1 cup white chocolate chips (optional but recommended)
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½ cup shredded coconut (optional)
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½ cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This cake can stick easily because of the cream cheese mixture, so be generous with the grease.
In a large bowl, combine the strawberry cake mix, eggs, oil, and water. Whisk or beat until the batter is smooth and lump-free. The batter should be thick but pourable. Pour it evenly into the prepared baking dish.
In another bowl, beat the softened cream cheese and butter until creamy and smooth. Add powdered sugar gradually, mixing until fully combined. Add vanilla extract and mix again. This mixture should be thick, sweet, and frosting-like.
Drop spoonfuls of the cream cheese mixture all over the top of the cake batter—no need to spread. The mixture will melt and sink as it bakes, creating the “earthquake” effect.
Spoon the strawberry pie filling over the top in uneven dollops. Sprinkle white chocolate chips, coconut, and pecans over the surface. Use a butter knife to lightly swirl the mixtures together, but don’t overmix—you want visible pockets.
Notes
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The cake will look messy, cracked, sunken, and uneven—that’s exactly how an earthquake cake should look.
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Do not overbake. The center should be slightly jiggly when removed from the oven.
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Cool for at least 20 minutes before slicing so it sets but stays gooey.