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Strawberry Earthquake Cake

Irresistible Strawberry Earthquake Cake for Every Sweet Tooth

This Strawberry Earthquake Cake combines rich chocolate and creamy cheesecake, making it a delightful dessert for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 box Chocolate Cake Mix Use gluten-free cake mix if needed.
  • 1/2 cup Butter Can substitute with vegetable oil for a dairy-free option.
For the Cheesecake Layer
  • 8 oz Cream Cheese Opt for dairy-free cream cheese for a vegan alternative.
  • 1 cup Powdered Sugar Granulated sugar may work but alters texture.
  • 1 tsp Vanilla Extract Almond extract can be a delightful substitute.
For the Fruit
  • 2 cups Chopped Strawberries Can swap them for raspberries if desired.
  • 1/2 cup Chopped Pecans Replace with walnuts or skip for a nut-free version.

Equipment

  • 9x13-inch Baking Dish
  • Mixing bowls
  • electric mixer
  • butter knife or skewer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or oil.
  2. Prepare the chocolate cake mix according to the package instructions. Pour the batter into the greased baking dish.
  3. Beat together softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract.
  4. Fold in chopped strawberries and pecans into the cheesecake mixture.
  5. Spoon dollops of cheesecake mixture over the chocolate cake batter and swirl gently.
  6. Bake for 45-50 minutes. Check for doneness with a toothpick.
  7. Let the cake cool completely in the baking dish before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Allow cream cheese and butter to come to room temperature for smoother mixing. Store leftovers in an airtight container for 3-4 days or freeze slices for up to 2 months.

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