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Strawberry Earthquake Cake

Strawberry Earthquake Cake Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 1 can (21 oz) strawberry pie filling
  • 1 box (15.25 oz) white cake mix
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F. Pour the melted butter into a 9x13-inch baking dish. Spread the strawberry pie filling evenly over the butter. Sprinkle the dry cake mix evenly on top; do not stir.
  2. Beat the softened cream cheese, softened butter, powdered sugar, and vanilla with an electric mixer until smooth and lump-free.
  3. Drop spoonfuls of the cream cheese mixture all over the dry cake mix, spacing them about an inch apart. Do not spread or swirl.
  4. Bake 40 to 45 minutes, until the top is golden and the cream cheese is puffed with cracks. Cool on a wire rack for 20 minutes, then slice into squares and serve warm.

Notes

If using fresh strawberries, toss 2 cups diced berries with 1/4 cup sugar and let them sit 10 minutes before spreading. The assembled dish will look messy before baking, and that’s exactly how it works.