Strawberry Earthquake Cake

Strawberry Earthquake Cake

Strawberry Earthquake Cake is a fun, gooey dessert with layers that crack and swirl as it bakes. Made with strawberry cake mix, cream cheese, coconut, and white chocolate, this cake comes out rich, colorful, and irresistibly moist. It’s perfect for potlucks, parties, or anytime you want an eye-catching dessert with big flavor.

Ingredients: 1 box strawberry cake mix, ingredients listed on the box (usually eggs, oil, and water), 8 ounces cream cheese softened, ½ cup unsalted butter melted, 2 cups powdered sugar, 1 teaspoon vanilla extract, 1 cup sweetened shredded coconut, and 1 cup white chocolate chips.

To prepare the cake, preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Prepare the strawberry cake batter according to the package directions. Pour the batter evenly into the prepared baking dish.

Sprinkle the shredded coconut and white chocolate chips evenly over the cake batter.

In a mixing bowl, beat the softened cream cheese until smooth. Add the melted butter, powdered sugar, and vanilla extract, mixing until creamy and well combined.

Spoon the cream cheese mixture over the cake batter in dollops, spreading lightly but not fully mixing it in. The uneven distribution creates the “earthquake” effect as the cake bakes.

Bake for 40–45 minutes, or until the cake is set but still slightly gooey in the center. Allow the cake to cool before slicing and serving.