Description
A simple, comforting dessert with a moist cake base, creamy cheesecake ripple, and strawberry jam that bakes into a beautifully marbled 'earthquake' cake.
Ingredients
1 box (15.25 oz) white or yellow cake mix
Ingredients listed on cake mix box (typically water, oil, eggs)
1 cup strawberry jam or preserves
1 package (8 oz) cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted
1/2 cup (1 stick) unsalted butter, softened
1 cup sweetened shredded coconut
2 cups powdered sugar
1 cup chopped pecans or walnuts (optional)
1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pa
- Prepare cake batter according to package directions. Pour evenly into prepared pa
- Dollop strawberry jam evenly over cake batter
- In a medium bowl, beat softened cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla until creamy
- Drop large spoonfuls of cream cheese mixture over jam and batter
- Drizzle melted butter over everything. Sprinkle with coconut and nuts, if using
- Bake for 45-55 minutes until top is golden and cake has cracks. Let cool before serving
Notes
For best texture, ensure cream cheese and butter are softened. Do not overmix cream cheese layer; small lumps are fine.
Let toppings sink and marble on their own for the iconic earthquake look. Watch towards end of baking to avoid over-browning.
Store covered at room temperature for 2 days or refrigerate for up to 5 days. Freezes well for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 42g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 55g
- Fiber: Not specified
- Protein: 4g
- Cholesterol: 65mg
Keywords: strawberry, cake, dessert, easy