Ingredients
trawberry cake mix: choose your favorite brand and look for a mix with bold berry color
Eggs, oil and water: make sure to use fresh eggs and mild oil for best taste
Fresh or frozen strawberries: choose berries that are deep red and fragrant if possible if using frozen do not thaw
White chocolate chips or chunks: look for creamy white chocolate not baking chips with palm oil
Sweetened shredded coconut: opt for moist finely shredded coconut for best texture
Pecans or walnuts (optional): go for fresh nuts with no rancid smell chop for a tender bite
Cream cheese: full fat and softened to room temperature for silkiness
Unsalted butter: make sure it is very soft so mixture creams smoothly
Powdered sugar: sift it if it looks clumpy for the silkiest swirl
Vanilla extract: choose real vanilla for the richest aroma
Step-by-Step Instructions
Prepare the Pan and Oven:
Preheat your oven to 350 degrees F and grease a 9 by 13 inch baking dish thoroughly to avoid sticking.
Mix the Cake Batter:
Follow the directions on your cake mix box. Crack the eggs into a separate bowl to make sure there are no shells. Blend well then pour the batter into your prepared dish smoothing the top evenly with a spatula.
Add the Mix Ins:
Scatter the chopped strawberries over the batter so every bite gets a pop of fruit. Sprinkle in the white chocolate chips then the shredded coconut making sure everything is spread evenly. If using nuts sprinkle these on too for a bit of crunch.
Make the Cream Cheese Swirl:
In a medium bowl beat the softened cream cheese and butter together until completely smooth and creamy. Gradually add the powdered sugar and vanilla mixing until you have a thick spreadable mixture.
Swirl the Topping:
Using a spoon drop generous dollops of the cream cheese mixture over the top of the unbaked cake. Take a butter knife and swirl gently through the batter making loose curves so some of the cream cheese stays in pockets while some blends out.
Bake and Cool:
Place the cake in your center oven rack. Bake for 45 to 50 minutes until the edges are golden the top is set and the center still has a little wobble. Remove and let cool in the pan. For the most earthquake style gooeyness serve slightly warm. For tidy slices let it cool and chill before cutting.
You Must Know
Perfect for potlucks and leftovers
Slices will have irresistible creamy pockets
Tastes just as good cold as it does warm
My favorite part is the cream cheese swirl which bakes up with surprise air pockets and gooey ribbons. My son once tried licking the bowl and I practically had to chase him out of the kitchen.
Storage Tips
This cake keeps for up to five days in the fridge if well covered. Let slices come to room temperature or microwave gently to soften the cream cheese layer. Avoid stacking slices since the creamy swirl is delicate. You can freeze the cake cut into squares and wrapped tightly. Thaw overnight in the fridge and serve chilled or warmed.
Ingredient Substitutions
If you cannot find a strawberry cake mix use white cake and add a teaspoon of strawberry extract or a swirl of strawberry jam. Swap in raspberries or blueberries to change up the flavor. For a nut free cake just leave out the pecans or walnuts and add extra coconut for texture.
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