Strawberry Earthquake Cake
Ingredients:
- 1 box yellow cake mix (plus ingredients called for on the box)
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sugar
- 3 large eggs, divided
- 1 (16 oz) container frozen chopped strawberries, thawed and drained
- 1/2 cup chopped pecans
- 1 cup shredded coconut
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. Prepare the cake mix according to the package directions.
3. Pour the cake batter into the prepared pan.
4. In a medium bowl, beat the cream cheese, sugar, and 2 eggs together until smooth.
5. Drop spoonfuls of the cream cheese mixture evenly over the cake batter in the pan.
6. Sprinkle the chopped strawberries, pecans, and coconut evenly over the top.
7. Beat the remaining egg slightly and drizzle over the entire top.
8. Bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
9. Let the cake cool completely before serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 350 kcal | Servings: 12 servings
Tips:
Make sure to drain the thawed strawberries well to avoid a soggy cake.
Use softened cream cheese for easier blending and a smoother texture.