Today’s addition to the Earthquake Cake series is in honor of my mom! Today is her birthday, and since she’s turning 29 :), I thought we’d make a recipe just for her. (And yes, Mimi, I’ll save you a piece for when we see you next week!)
This one’s another addictive one. I’m telling you, that combination of fresh fruit and rich chocolate? Outstanding. It’s a really rich and bright dessert that looks really complicated, but is as easy as mixing and baking! That’s the thing I love about earthquake cakes…they seem so complex, but making them is an absolute snap.
Let’s get to it!
- 1 box strawberry cake mix
- 4 eggs
- 1 cup milk
- 1 stick butter
- 2 8oz blocks cream cheese
- 1 14oz can sweetened condensed milk
- 1/2 cup cocoa powder
- 1 21oz can strawberry pie filling
- 1 cup chocolate chips
- 10-12 fresh strawberries, chopped
In a large bowl, mix together cake mix, eggs, milk, and butter with an electric mixer (I’ve found it makes the mixture more fluffy and airy). Pour this mixture into a large baking dish.
In another bowl, beat together cream cheese and sweetened condensed milk until fluffy. Slowly add in cocoa powder until well combined.
With half of this frosting mixture, spoon large dollops onto of the cake mixture. Set other half aside.Top cake mix with large spoonfuls of pie filling, reserving maybe 1/4 cup.
Top everything with chocolate chips.
Now, very gently mix everything together. You just want to swirl everything without really combining it. Make sure you swirl all the way to the edge of the pan.
Bake at 350° for 45-50 minutes, until center is no longer jiggly. Let cool.
Top with remaining chocolate frosting, remaining pie filling (mixed with a splash of water to make it easier to spread), and fresh strawberries.
Prep time: Cook time: Total time: Yield: 16-20 servings
Check out my other Earthquake Cake recipes by clicking the images below!
Grab the Complete Earthquake Cake Collection Cookbook for free!
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