Ingredients:
1 box (15.25 oz) strawberry cake mix (plus ingredients listed on the box)
1/2 cup shredded sweetened coconut
1/2 cup chopped pecans
8 oz cream cheese, softened
1/2 cup unsalted butter, melted
2 cups powdered sugar
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, diced
Directions:
Prepare for baking:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Layer the base:
Evenly sprinkle the coconut and chopped pecans across the bottom of the prepared baking dish.
Prepare the cake mix:
Mix the strawberry cake batter according to the instructions on the box. Pour the batter evenly over the coconut and pecans in the baking dish.
Make the cream cheese mixture:
In a medium bowl, beat the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth.
Add the cream cheese layer:
Drop spoonfuls of the cream cheese mixture onto the cake batter. Use a knife or skewer to gently swirl the cream cheese mixture into the batter, leaving visible streaks.
Add the strawberries:
Scatter the diced strawberries evenly over the top of the batter.
Bake:
Bake for 40-45 minutes, or until the cake is set but still slightly gooey in the center. The cream cheese layer will create cracks and pockets, giving the “earthquake” effect.
Cool and serve:
Let the cake cool in the pan for 10-15 minutes before serving. Serve warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 350 kcal per slice | Servings: 12 slices
Tips:
For added texture, sprinkle white chocolate chips on top of the batter before baking.
Store leftovers in the refrigerator and reheat gently in the microwave for a warm treat.
