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Strawberry Earthquake Cake

A delightful summer dessert featuring a rich cake with strawberry puree and cream cheese filling, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
Filling Ingredients
  • 1 cup strawberry puree Use fresh or thawed frozen strawberries.
  • 8 ounces cream cheese (softened) Make sure it's softened for easy mixing.
  • 1 cup powdered sugar
  • 1 cup strawberries (diced) Ripe strawberries work best.
  • 1/2 cup walnuts or pecans (optional) Can be omitted based on preference.
  • 1/2 cup chocolate chips (optional) Optional for added indulgence.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until well combined.
  3. Pour half of the batter into the prepared baking dish.
  4. In another bowl, beat cream cheese and powdered sugar together until smooth. Stir in strawberry puree and diced strawberries.
  5. Pour the strawberry mixture over the batter in the baking dish, then top with the remaining cake batter.
  6. If using, sprinkle the chopped nuts and chocolate chips on top.
Baking
  1. Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let it cool in the pan for 10 minutes, then serve warm or chilled.

Notes

Pair with vanilla ice cream or toasted coconut flakes for serving. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months, wrapping well to prevent freezer burn.