Go Back
–+ servings
Strawberry earthquake cake slice with whipped cream and a fresh strawberry on top, showing creamy layers, juicy strawberry filling, and golden cake with sauce on a white plate.

Strawberry Earthquake Cake

5 from 1 vote
A chaotic, creamy, and fruity dessert that cracks and swirls while it bakes — this Strawberry Earthquake Cake looks wild but tastes ridiculously good. Layers of strawberry cake, cream cheese, coconut, and pecans collide for a messy masterpiece that’s impossibly easy to make.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 13
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Layer:
  • 1 box Strawberry cake mix - Any brand
  • 3 large Eggs - Room temperature
  • ½ cup Oil - Vegetable or canola
  • 1 cup Water - As per box instructions
Earthquake Layer:
  • 8 oz Cream cheese - Softened
  • ½ cup Butter - Melted
  • 3 cups Powdered sugar - Sifted
  • 1 teaspoon Vanilla extract - Pure
  • 1 tablespoon Cornstarch - Optional – keeps cream cheese swirled
Mix-Ins:
  • 1 can (21 oz) Strawberry pie filling - Don’t spread
  • 1 cup Shredded coconut - Sweetened
  • ½ cup Chopped pecans - Optional
  • ½ cup White chocolate chips - Optional
For Serving:
  • Whipped cream or Cool Whip - For topping
  • Fresh strawberries - For garnish
  • Powdered sugar - Light dusting

Equipment

  • 1 9x13 baking pan (Greased; glass or metal)
  • 2 Mixing bowls (One for cake batter, one for cream cheese layer)
  • 1 Electric mixer (Hand or stand mixer works)
  • 1 Rubber spatula (For spreading batter)
  • 1 Spoon (For dolloping fillings)
  • 1 set Measuring cups & spoons (Standard sizes)

Method
 

  1. Mix cake mix with eggs, oil, and water per box directions. Beat 2 minutes until smooth. Pour into greased 9x13 pan and spread evenly.
  2. Beat softened cream cheese with melted butter. Add powdered sugar, vanilla, and optional cornstarch. Mix until smooth and thick.
  3. Drop spoonfuls of strawberry pie filling over batter (don’t spread). Drop spoonfuls of cream cheese mixture on top. Sprinkle coconut, pecans, and white chocolate chips.
  4. Bake at 350°F (175°C) for 45–50 minutes, until set and cracked. Toothpick should come out mostly clean.
  5. Cool 30 minutes before slicing. Serve with whipped cream and strawberries.

Nutrition

Serving: 120gCalories: 420kcalCarbohydrates: 45gProtein: 4gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 390mgPotassium: 160mgFiber: 1gSugar: 34gVitamin A: 450IUVitamin C: 2mgCalcium: 90mgIron: 1.1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!