Why is it called an earthquake cake?

Yes, the name comes from how it bakes. As the cake cooks, heavy ingredients like cream cheese and strawberry filling sink and swirl, causing the surface to crack and split—just like the ground in an earthquake. The dramatic look is part of its charm. It’s not supposed to be perfect. That’s the point. It’s a celebration of flavors colliding and settling into something beautiful. Just like life.

Does strawberry earthquake cake need to be refrigerated?

Yes, especially because of the cream cheese. After the cake cools completely, refrigerate it to keep the dairy fresh and safe. You can serve it chilled, room temp, or warmed up in the microwave for 15 seconds. It tastes incredible either way—but that cold strawberry-cream cheese swirl? It hits different on a summer afternoon.

Does Dollar Tree carry strawberry cake mix?

Sometimes, but not consistently. Dollar Tree occasionally stocks boxed cake mixes, including strawberry. But availability depends on location and season. If you can’t find strawberry mix, use a white or vanilla cake mix and swirl in strawberry pie filling. It’s that swirl that brings the flavor—cake mix is just the stage.

Why add Sprite to cake mix?

Some recipes do this to make the cake fluffier. A can of Sprite can replace eggs, oil, and water in some boxed cake mixes to create a lighter, airy texture. However, for earthquake cakes, the structure benefits from a standard mix to hold the weight of the filling. In this recipe, stick to the regular cake mix instructions—because we need that support for all the creamy chaos on top.

Strawberry Earthquake Cake Homemade Recipe

Name: Strawberry Earthquake Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Southern
Ingredients: 1 box white cake mix (plus ingredients on box: eggs, oil, water); 1 cup sweetened shredded coconut; 1 can (21 oz) strawberry pie filling or 1½ cups chopped strawberries + 1 tbsp sugar; 8 oz cream cheese, softened; ½ cup unsalted butter, melted; 2½ cups powdered sugar; 1 tsp vanilla extract; ½ cup white chocolate chips (optional)

Description

A gooey, nostalgic Southern dessert made with white cake mix, cream cheese, strawberries, and coconut. This scoopable cake is as dramatic as it is delicious, with crackled tops and sweet, jammy pockets.

Ingredients

Scale

1 box white cake mix (plus ingredients on box: eggs, oil, water)
1 cup sweetened shredded coconut
1 can (21 oz) strawberry pie filling or 1½ cups chopped strawberries + 1 tbsp sugar
8 oz cream cheese, softened
½ cup unsalted butter, melted
2½ cups powdered sugar
1 tsp vanilla extract
½ cup white chocolate chips (optional)

Instructions

Preheat oven to 350°F and grease a 9×13-inch dish.
Sprinkle shredded coconut evenly on the bottom of the pan.
Prepare the cake mix as instructed on the box and pour over the coconut.
Spoon strawberry filling in dollops over the batter.
Mix cream cheese, melted butter, powdered sugar, and vanilla until smooth. Drop spoonfuls over strawberries.
Sprinkle white chocolate chips if using.
Bake for 45–50 minutes until golden and cracked on top.
Cool slightly before serving warm or chilled.

Notes

For best flavor, use full-fat cream cheese and don’t overswirl the fillings. Let the cake rest 10 minutes before serving. Try it with my chocolate peanut butter spread or frozen s’mores for an extra treat.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 scoop
Calories: 380
Sugar: 32g
Sodium: 280mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: earthquake cake, strawberry dessert, southern cake, cream cheese cake, coconut cake