Strawberry Earthquake Cake

 This is a fantastic and dramatic dessert that’s sure to impress. The “earthquake” effect comes from the way the cream cheese and strawberry filling crack through the cake batter as it bakes, creating a marbled, delicious mess.

Here is a complete recipe for Strawberry Earthquake Cake.

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Strawberry Earthquake Cake

INGREDIENTS:

For the Base Layer:

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans or walnuts (optional)

• 1 (21 oz) can strawberry pie filling OR 1.5 cups homemade strawberry compote

For the Cream Cheese Filling:

• 1 (8 oz) package cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

For the Cake Layer:

• 1 box (15.25 oz) white or vanilla cake mix

• Ingredients listed on the cake mix box (typically eggs, oil, and water)

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INSTRUCTIONS:

1. Preheat and Prepare:

• Preheat your oven to 350°F (175°C).

• Grease a 9×13 inch baking dish. Sprinkle the shredded coconut and chopped nuts evenly across the bottom of the dish.

• Spoon the strawberry pie filling over the coconut and nut layer and spread it as evenly as possible.

2. Make the Cream Cheese Layer:

• In a medium bowl, use a hand mixer to beat the softened cream cheese and butter together until completely smooth and creamy.

• Gradually beat in the powdered sugar and vanilla extract until the mixture is well combined and smooth. Set aside.

3. Prepare the Cake Batter:

• In a separate large bowl, prepare the cake batter according to the package directions.

4. Assemble the “Quake”:

• Layer 1: The coconut, nuts, and strawberries are already in the pan.

• Layer 2: Drop large spoonfuls of the cream cheese mixture over the strawberry layer. Do not swirl or spread.

• Layer 3: Carefully pour the prepared cake batter over the top. Use a spatula to gently spread it to cover the cream cheese layer as much as possible. It’s okay if some peaks of cream cheese poke through.

5. Bake:

• Bake for 45-55 minutes, or until the top is cracked, golden brown, and a toothpick inserted into the cake part comes out clean or with a few moist crumbs. The cream cheese filling will still be soft and may bubble up through the cracks.

6. Cool:

• Allow the cake to cool completely in the pan on a wire rack. This is crucial, as it allows the molten cream cheese and strawberry layers to set. If you try to serve it warm, it will be a delicious but soupy mess.

7. Serve:

• Once completely cool, slice and serve. For an extra treat, top with whipped cream or a scoop of vanilla ice cream.

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Why It’s Called an “Earthquake Cake”:

As the cake bakes, the heavy cream cheese and strawberry filling begin to sink. Meanwhile, the lighter cake batter rises around it. This dynamic action causes the top to crack dramatically and the fillings to swirl and “quake” through the cake, creating a marbled appearance instead of neat layers.

PRO TIPS & VARIATIONS:

• Room Temperature is Key: Using softened cream cheese and butter is essential for a smooth filling that incorporates easily.

• Homemade Strawberry Compote: If you don’t have pie filling, make a quick compote by simmering 2 cups of chopped fresh or frozen strawberries with ¼ cup sugar and 1 tablespoon lemon juice until thickened.

• Don’t Overmix: When making the cake batter, mix just until the ingredients are combined. Overmixing can lead to a tough cake.

• Other Fruit Variations: This recipe is incredibly versatile. You can easily substitute the strawberry filling with:

  • Cherry Earthquake Cake: Use cherry pie filling.

  • Blueberry or Peach Earthquake Cake: Use blueberry or peach pie filling.

  • Apple Cinnamon Earthquake Cake: Use apple pie filling and add 1 tsp of cinnamon to the cream cheese layer.

• Coconut: If you’re not a fan of coconut, you can replace it with an extra cup of nuts or even a layer of crushed graham crackers.

Enjoy your baking—and the delicious seismic event in your kitchen