Strawberry Earthquake Cake
The Strawberry Earthquake Cake is a delightful chaos of flavors and textures that promises to shake up any dessert table. Imagine sinking your teeth into a soft, fluffy cake base infused with fresh strawberries, followed by the crunch of pecans and the sweet, creamy swirls of cream cheese and strawberry preserves. This cake is not just a treat for the taste buds but also a feast for the eyes, with its vibrant layers and swirls of color.
Perfect for any occasion, from casual gatherings to festive celebrations, this cake brings together the best of what we love about desserts: the sweetness of strawberries, the richness of cream cheese, and the satisfying crunch of pecans. It’s a recipe that invites experimentation and can be adapted to include your favorite berries or nuts. Whether you’re a seasoned baker or new to the kitchen, the Strawberry Earthquake Cake is sure to leave a lasting impression on your guests and satisfy those dessert cravings.
Berry Volcanic Bliss
Ingredients:
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 cup chopped strawberries
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup butter
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry preserves
Directions:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cake mix, water, oil, and eggs. Beat on medium speed until well mixed.
- Stir in chopped strawberries, coconut, and pecans.
- Pour batter into a greased 9×13 inch baking dish.
- In a medium saucepan, melt butter over low heat. Stir in cream cheese until smooth.
- Gradually add powdered sugar and vanilla, stirring until smooth.
- Dollop cream cheese mixture and strawberry preserves over the cake batter. Use a knife to swirl the mixture into the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 580 kcal | Servings: 12 servings