Strawberry Earthquake Cake Delight
Ingredients:
- 1 box strawberry cake mix
- 3 large eggs
- 1/3 cup mild vegetable oil
- 1 cup water
- 1 cup chopped fresh or frozen strawberries
- 1/2 cup white chocolate chips or chunks
- 1/3 cup sweetened shredded coconut
- 1/4 cup chopped pecans or walnuts (optional)
- 225 g full-fat cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Directions:
1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine strawberry cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes until smooth.
3. Gently fold in chopped strawberries, white chocolate chips, shredded coconut, and chopped nuts if using.
4. Pour half of the batter into the prepared pan and spread evenly.
5. In a separate bowl, beat cream cheese with butter, powdered sugar, and vanilla extract until smooth and creamy.
6. Drop spoonfuls of the cream cheese mixture over the batter in the pan, then pour the remaining cake batter over it. Use a knife or skewer to swirl the cream cheese into the cake batter, creating a marbled effect.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool completely before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use frozen strawberries without thawing to prevent the batter from becoming too watery.
For extra texture, toast the pecans or walnuts lightly before adding them to the batter.