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Strawberry Earthquake Cake

Strawberry Earthquake Cake

JC Phelps
My Strawberry Earthquake Cake is infused with fresh strawberries and white chocolate; it is simply irresistible!
5 from 9 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 474 kcal

Equipment

  • 9x13 baking dish

Ingredients
  

  • 15.25 oz. strawberry cake mix
  • eggs, oil, and water (in the proportion that the cake mix box calls for)
  • 8 oz. cream cheese softened
  • 4 tbsp. butter
  • 2 ½ c powdered sugar
  • 8 oz. white chocolate bar two 4 oz. bars
  • 2 c. chopped strawberries divided
  • 8 oz. whipped topping

Instructions
 

  • Preheat your oven to 350°F and grease a 9x13-inch baking dish.
  • In a large bowl, combine the strawberry cake mix, eggs, oil, and water as directed on the box, then pour the batter into the prepared baking dish.
  • Melt the butter and, in a medium bowl, use an electric mixer to blend the melted butter with the cream cheese until smooth. Mix in the powdered sugar.
  • Drop spoonfuls of the cream cheese mixture onto the cake batter in the pan.
  • Break up one white chocolate bar and sprinkle it over the cake batter.
  • Add 1 cup of chopped strawberries to the cake batter and swirl everything together.
  • Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool completely, then top with the whipped topping.
  • Use a potato peeler to create white chocolate curls from the remaining bar and sprinkle them, along with the remaining 1 cup of chopped strawberries, over the top of the cake.
  • Serve and enjoy!

Notes

  • Grease the baking dish well to prevent the cake from sticking. You can use butter, shortening, or non-stick spray for best results.
  • Start checking the cake a few minutes before the minimum baking time. Oven temperatures can vary; you don’t want to over-bake the cake. Use a toothpick; it should come out with a few moist crumbs but not wet batter.
  • Store any leftovers in an airtight container in the refrigerator. This cake stays moist for up to 3 days.
  • You can substitute white chocolate chips for the chocolate bars.

Nutrition

Calories: 474kcalCarbohydrates: 74gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 24mgSodium: 339mgPotassium: 166mgFiber: 1gSugar: 61gVitamin A: 286IUVitamin C: 23mgCalcium: 149mgIron: 1mg
Keyword Strawberry Earthquake Cake
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