Ingredients:
- 1 box strawberry cake mix (plus ingredients needed to prepare the cake mix, such as eggs, oil, and water)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, melted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 cup strawberry jam or preserves
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper.
Prepare the Cake Batter:
- Prepare the strawberry cake mix according to the instructions on the package.
- Pour the prepared cake batter into the bottom of the greased or lined baking dish, spreading it out evenly.
Make the Cream Cheese Mixture:
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add the melted butter, powdered sugar, and vanilla extract to the cream cheese, and beat until well combined and smooth.
Layer the Ingredients:
- Spoon dollops of the cream cheese mixture over the top of the cake batter in the baking dish, spreading it out evenly.
- Sprinkle the shredded coconut and chopped pecans over the cream cheese layer.
- Drop spoonfuls of strawberry jam or preserves over the top of the coconut and pecans.
Bake the Cake:
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the cake is set and the edges are lightly golden brown.
- The center may still be slightly jiggly due to the cream cheese layer, but it will set as it cools.
Cool and Serve:
- Remove the cake from the oven and let it cool in the baking dish for at least 30 minutes before slicing and serving.
- Serve the strawberry earthquake cake warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
- Enjoy your delicious and indulgent strawberry earthquake cake, with its layers of strawberry cake, cream cheese, coconut, pecans, and strawberry jam! It’s a delightful dessert that’s perfect for any occasion.