Simple Strawberry Earthquake Cake is a super easy dessert with Strawberries! It is a delicious moist cake that is basically a doctored strawberry cake mix!
My mother made the traditional Earthquake cake which was German Chocolate cake mix, coconut, chocolate chips, and pecans. But, one of my daughters, who may or may not have been switched at the hospital, DOES NOT LIKE CHOCOLATE! Somehow she got a mutated gene! 🙂 So I came up with this strawberry version!
I will tell you up front that it is not a pretty cake, however it is sooooo yummy that no one will care!
Also you don’t have to frost it, because the oh so good cream cheese frosting is in the middle! You can top it with fresh whipped cream, or the dreaded frozen whipped topping and sliced strawberries if you want to try to dress it up a little, but it really doesn’t need it!
The key to this is to put half the prepared cake mix in the pan, top it with all the goodies, then cover it with the second half. Then use a spatula or butter knife to swirl it. The second key is to substitute melted butter and milk for the oil and water in the cake mix directions. There you have it easy-peasy!
A easy delicious strawberry dessert made from a cake mix!
1 Box Strawberry Cake mix – and ingredients that it calls for substituting melted butter and milk for oil and water. 8 ounces Cream Cheese – softened 1/2 cup melted butter 2 cups powdered sugar 1 teaspoon vanilla 12 ounce package white chocolate chips 1 1/2 cups strawberries – sliced or chopped I prefer the chopped
Preheat oven to 350
Generously spray a 9 x 13 pan with cooking spray
Make the cake mix according to instructions, substituting melted butter and milk for oil and water – this makes a richer tastier cake, but is optional!
Combine the Cream Cheese, melted butter vanilla, and powdered sugar. Mix until smooth.
Pour half the cake batter in the prepared pan.
For this part I use a soup spoon and dot the cake with big dollops of the cream cheese mixture, as seen in the picture.
Sprinkle the white chocolate chips and the strawberries on top of the cream cheese.
Pour the rest of the batter over the cream cheese mixture, chips and strawberries
Using a spatula or butter knife swirl the batter so the cream cheese is swirled through the whole cake and not just sitting in clumps.
Bake at 350 for 40-45 minutes.
You cannot use the toothpick method on this cake because of all the gooey goodness inside. Instead lightly tap the top and if it comes back up or doesn’t dent in the first place it’s done.
Let cool, cut into squares and enjoy!
The cake may break open in places while it bakes, thus the Earthquake! As I said it is not a pretty cake.