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Strawberry Earthquake Cake Recipe

Boxed cake mix gets a makeover! This Strawberry Earthquake Cake recipe is easy, fun and full of flavor thanks to a cheesecake swirl and white chocolate.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12
Calories: 499 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 box Strawberry Cake Mix 15.25 ounces
  • eggs, oil, and water the cake mix box calls for
  • 8 ounces cream cheese softened
  • 4 tablespoons butter
  • 2 ½ cups powdered sugar
  • 2 White chocolate bars 4 ounces each
  • 2 cups chopped strawberries divided
  • 1 container whipped topping 8 ounces

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees F and grease a 9x13 baking dish.
  2. In a large bowl, combine the strawberry cake mix with the eggs, oil, and water the box calls for.
  3. Pour the cake batter into the baking dish.
  4. Melt the butter. Using an electric mixer, combine the melted butter and cream cheese in a medium bowl, then mix in the powdered sugar.
  5. Drop the cream cheese mixture by the spoonful onto the cake batter in the pan.
  6. Break up one white chocolate bar and sprinkle it on top of the cake batter.
  7. Add 1 cup of the chopped strawberries to the cake batter.
  8. Use a knife to swirl everything together carefully.
  9. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
  10. Allow the cake to cool completely, then spread the whipped topping on the cake.
  11. Use a vegetable peeler to shave curls from the remaining white chocolate bar.
  12. Sprinkle the white chocolate curls and the remaining 1 cup of chopped strawberries all over the top of the cake.

Notes

  • You can substitute white chocolate chips for the chocolate bar, although it won't have the same earthquake effect.
  • If your cake starts to brown too quickly on top before it's done baking in the middle, tent it with some aluminum foil.
  • Let the cake cool completely before adding whipped topping and strawberry garnish. The whipped cream will melt and slide off if the cake is still warm. 
  • For a fun twist, try using different cake mix flavors and mix-ins. Lemon cake with blueberries and white chocolate would be delicious, or chocolate cake with raspberries and milk chocolate chunks.
  • You can substitute white chocolate chips for the chocolate bar, although it won't have the same earthquake effect.
  • If your cake starts to brown too quickly on top before it's done baking in the middle, tent it with some aluminum foil.
  • Let the cake cool completely before adding whipped topping and strawberry garnish. The whipped cream will melt and slide off if the cake is still warm. 
  • For a fun twist, try using different cake mix flavors and mix-ins. Lemon cake with blueberries and white chocolate would be delicious, or chocolate cake with raspberries and milk chocolate chunks.

Nutrition Information

Calories 499kcal (25%) Carbohydrates 73g (24%) Protein 4g (8%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 33mg (11%) Sodium 363mg (15%) Potassium 136mg (4%) Fiber 1g (4%) Sugar 60g (120%) Vitamin A 393IU (8%) Vitamin C 14mg (16%) Calcium 141mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 499

% Daily Value*

Calories 499kcal 25%
Carbohydrates 73g 24%
Protein 4g 8%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.2g 10%
Cholesterol 33mg 11%
Sodium 363mg 15%
Potassium 136mg 3%
Fiber 1g 4%
Sugar 60g 120%
Vitamin A 393IU 8%
Vitamin C 14mg 16%
Calcium 141mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.