Strawberry Earthquake Cake
This moist, tender strawberry earthquake cake swirls strawberry cake with cheesecake, white chocolate, and fresh strawberries.
Servings 12 Servings
Calories 418kcal
Equipment
- Measuring Cups and Spoons
- Mixing Bowl
- 9x13 baking dish
- Spoon
- Potato peeler
Ingredients
- 15.25 ounce strawberry cake mix eggs oil and water the cake mix box calls for
- 8 ounces cream cheese softened
- 4 tablespoons butter
- 2 ½ cups powdered sugar
- 4 ounces white chocolate bars
- 2 cups chopped strawberries divided
- 8 ounces whipped topping
Instructions
- Preheat your oven to 350 degrees.
- Grease a 9x13 baking dish.
- In a large bowl combine the strawberry cake mix, eggs, oil and water that the box mix calls for.
- Pour the cake batter into the baking dish.
- Melt your butter.
- In a medium bowl using an electric mixer combine the melted butter and cream cheese until combined, then mix in the powdered sugar.
- Drop the cream cheese mixture by spoonfuls onto the cake batter in the pan.
- Break up one white chocolate bar and add to the cake batter.
- Add 1 cup of the chopped strawberries to the cake batter.
- Swirl everything together.
- Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
- Allow cake to cool.
Nutrition
Serving: 1Slice | Calories: 418kcal | Carbohydrates: 67g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 330mg | Potassium: 115mg | Fiber: 0.5g | Sugar: 54g | Vitamin A: 282IU | Vitamin C: 14mg | Calcium: 127mg | Iron: 1mg