Strawberry Earthquake Cake
A delightful confection of chocolate cake layered with fresh strawberries, pineapple, and creamy goodness, topped with coconut and nuts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup frozen strawberries, thawed and chopped
- 1 cup crushed pineapple, drained
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Mix the chocolate cake mix, water, vegetable oil, and eggs until well combined.
- Pour half of the chocolate batter into the prepared pan.
- Prepare the cream cheese mixture by mixing softened cream cheese and powdered sugar until smooth.
- Dollop the cream cheese mixture evenly over the batter in the baking pan.
- Add the chopped strawberries and crushed pineapple on top of the cream cheese layer, then pour the remaining chocolate batter over the fruit.
- Sprinkle shredded coconut and chopped nuts on top.
- Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Cool before serving.
Notes
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to a week. Can freeze slices for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://cookingwithmayaa.com/strawberry-earthquake-cake-2/