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Strawberry Earthquake Cake - featured image

Strawberry Earthquake Cake

  • Author: maria_scott
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

A forgiving and delicious pull-apart cake featuring a crispy top, gooey middle, and fresh strawberries layered with a tangy cream cheese filling. It is easy to make, crowd-pleasing, and tastes even better on day four.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 pint fresh strawberries, hulled and sliced
  • 8 oz full-fat brick cream cheese, softened
  • 1/4 cup granulated white sugar
  • 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the dry cake mix and instant vanilla pudding mix.
  3. Add eggs and vegetable oil to the dry ingredients. Beat on medium speed for 2 minutes until thick but pourable.
  4. Pour half of the batter into the prepared pan and spread evenly to form the base.
  5. Arrange sliced strawberries in a single layer over the batter.
  6. In a separate bowl, beat the softened cream cheese and sugar until smooth. Spread this mixture evenly over the strawberries.
  7. Spoon the remaining cake batter over the cream cheese layer, spreading gently to keep layers distinct.
  8. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly.
  9. Cool the cake completely in the pan on a wire rack (about 1-2 hours).
  10. Spread whipped topping over the cooled cake. Slice into squares and serve.

Notes

Ensure strawberries are fresh, not frozen, to prevent sogginess. Let cream cheese soften completely to avoid lumps. Cool the cake entirely before adding whipped topping to prevent melting. The cake keeps well in the refrigerator for up to 4 days.

  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 square (approx. 2x
  • Calories: 350
  • Sugar: 30
  • Sodium: 350
  • Fat: 15
  • Saturated Fat: 6
  • Carbohydrates: 45
  • Fiber: 1
  • Protein: 4

Keywords: strawberry cake, earthquake cake, pull-apart cake, cream cheese dessert, easy baking, party dessert, strawberry dessert

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Find it online: https://foodestic.com/strawberry-earthquake-cake-still-good-on-day-4/