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Strawberry Earthquake Cake - A Fun, Gooey Dessert With Big Berry Flavor

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 box strawberry cake mix (15.25 oz), plus ingredients listed on the box (usually eggs, oil, and water)
  • 1 1/2 cups sliced fresh strawberries (patted dry)
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans or walnuts (optional but tasty)
  • 1/2 cup mini white chocolate chips (optional)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, melted
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Nonstick spray or butter for the pan

Method
 

  1. Prep the pan: Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan. Sprinkle the coconut and nuts evenly over the bottom of the pan.
  2. Mix the cake: Prepare the strawberry cake batter according to the box directions. Fold in the sliced strawberries and white chocolate chips, if using.
  3. Make the cream cheese mixture: In a bowl, beat softened cream cheese, melted butter, powdered sugar, vanilla, and a pinch of salt until smooth and glossy.
  4. Assemble: Pour the cake batter over the coconut and nuts. Dollop the cream cheese mixture over the top in large spoonfuls. Don’t spread perfectly—those uneven pockets create the “earthquake” effect.
  5. Bake: Bake 35–45 minutes. The top should be golden with crackly swirls, and the center should jiggle slightly but not be soupy. A toothpick inserted in several spots should come out with moist crumbs, not raw batter.
  6. Cool and set: Let the cake cool at least 30–45 minutes so the gooey layers can set. Serve warm or at room temperature.
  7. Optional finish: Dust with a little powdered sugar or top with extra sliced berries before serving.