Strawberry Earthquake Cake
Ingredients:
- 1 box white cake mix
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (16 oz) container frozen chopped strawberries, thawed and drained
- 1/2 cup chopped pecans
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. Prepare the cake mix according to package instructions, including eggs, water, and oil.
3. Pour half of the cake batter into the prepared pan and spread evenly.
4. In a mixing bowl, beat the cream cheese and butter until smooth.
5. Add powdered sugar, eggs, and vanilla extract to the cream cheese mixture, and beat until creamy.
6. Gently fold in the chopped strawberries and pecans.
7. Drop spoonfuls of the cream cheese mixture over the cake batter in the pan.
8. Pour the remaining cake batter over the top, spreading gently to cover.
9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool completely before serving.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 380 kcal | Servings: 12 servings
Tips:
Drain the thawed strawberries well to prevent excess moisture in the cake.
Use softened cream cheese and butter for a smooth, creamy filling texture.