Strawberry Cheesecake Cake (Earthquake Cake)
Super easy, flavorful and fun this Strawberry Cheesecake Cake is a breeze to whip up and is swirled with a delicious cheesecake and strawberry filling.
Servings: 12 servings
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Equipment (affiliate links)
- 1 9x13 inch pan
Ingredients
- 1 box strawberry cake mix plus ingredients called for in package
- 1 cup white chocolate chips
- 1/2 cup unsalted butter melted
- 8 oz cream cheese
- 1 1/2 teaspoon vanilla
- 2 cups powdered sugar
- 1 cup diced strawberries
- Whipped cream for topping, optional
- Strawberries for topping, optional
Instructions
- Preheat the oven to 350 degrees, grease a 9x13 inch pan, set aside.
- Mix cake according to package directions.
- Pour batter into the prepared pan.
- Sprinkle with white chocolate chips.
- Mix the melted butter, cream cheese and vanilla together until combined.
- Add the powdered sugar and mix until incorporated.
- Fold in strawberries.
- Spoon dollops of cream cheese mixture over cake, swirl gently with a knife.
- Bake for 40-45 minutes. Remove from the oven and let cool.
Notes
- You can create any flavor that you like for an Earthquake Cake, see some of my ideas above.
- If you don’t want to swirl your cheesecake mixture through the cake you can choose not to do so, you can leave it in small piles on top and it will sink into the cake.
- The addition of white chocolate chips and fresh strawberries is optional but highly encouraged.
- This cake will look like a hot mess when it comes out of the oven, hence the name Earthquake Cake, this is normal.
- Serve with your favorite toppings, whipped cream or ice cream is ours.
Nutrition
Serving: 1g | Calories: 452kcal | Carbohydrates: 57g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 371mg | Potassium: 208mg | Fiber: 1g | Sugar: 44g | Vitamin A: 497IU | Vitamin C: 7mg | Calcium: 107mg | Iron: 2mg