Strawberry Earthquake Cake
A showstopping sheet cake featuring strawberries, white chocolate, toasted coconut, and a rich cream cheese ribbon.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box Strawberry Cake Mix
- 1.5 cups Fresh or Frozen Strawberries, chopped
- 1 cup White Chocolate Chips or Chunks
- 1 cup Sweetened Shredded Coconut (optional)
- 0.5 cup Chopped Pecans or Walnuts
- 8 oz Cream Cheese, softened
- 0.5 cup Unsalted Butter, softened
- 2.5 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Heat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Make the strawberry cake batter according to the box instructions and pour it into the pan.
- In a medium bowl, beat the cream cheese and butter until smooth.
- Add the powdered sugar and vanilla, beating until thick.
- Drop spoonfuls of the cream cheese mixture over the batter.
- Scatter the chopped strawberries, white chocolate, coconut, and nuts over the top.
- Bake for 35 to 45 minutes until set.
- Cool completely, slice, and serve.
Notes
Refrigerate leftovers due to the cream cheese. Best served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Find it online: https://www.simplefamilydishes.com/strawberry-earthquake-cake-3/