Description
A truly decadent cake featuring a base of tender cake mix, swirled with a rich, tangy cream cheese and sweetened condensed milk mixture, and bursting with fresh strawberries. This dessert lives up to its ‘earthquake’ name with delicious fissures of gooey goodness.
Ingredients
- 1 (15.25 ounce) box white or yellow cake mix (plus ingredients called for on box)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 ½ cups fresh strawberries, hulled and chopped
- 1 (14 ounce) can sweetened condensed milk
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare Cake Batter: Prepare the cake mix according to package directions in a large bowl. Pour the batter into the prepared baking pan, spreading evenly.
- Make Cream Cheese Topping: In a medium bowl, beat the softened cream cheese, powdered sugar, and melted butter with an electric mixer until smooth and creamy.
- Layer Ingredients: Drop spoonfuls of the cream cheese mixture randomly over the cake batter. Sprinkle the chopped fresh strawberries and chocolate chips (if using) evenly over the top.
- Drizzle Condensed Milk: Pour the entire can of sweetened condensed milk evenly over the cake layers.
- Bake: Bake for 45-55 minutes, or until a wooden skewer inserted into the cake (not the gooey pockets) comes out clean. The top will be golden brown, and the gooey parts will have sunk and created cracks.
- Cool: Let the cake cool completely in the pan on a wire rack before serving. This allows the gooey topping to set properly.
- Serve: Serve slightly warm or at room temperature, perhaps with a scoop of vanilla ice cream or fresh whipped cream.
- Prep Time: 20 mins
- Cook Time: 50 mins