Here’s a delicious Strawberry Earthquake Cake recipe for you! This cake is famous for its dense, moist texture with juicy strawberry chunks inside, almost like a “quake” of flavor when you bite into it. Perfect for strawberry lovers!
Strawberry Earthquake Cake
Ingredients:
-
1 box white or yellow cake mix (about 15.25 oz)
-
1 package (3.4 oz) instant vanilla pudding mix
-
4 large eggs
-
1 cup vegetable oil
-
1/2 cup water
-
1 can (21 oz) strawberry pie filling (or fresh strawberries chopped with some sugar)
-
Optional: 1 teaspoon vanilla extract
-
Optional: powdered sugar for dusting or whipped cream for serving
Instructions:
-
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
-
In a large bowl, combine cake mix, instant pudding mix, eggs, oil, water, and vanilla extract (if using). Beat on medium speed for about 2 minutes until well blended.
-
Gently fold in the strawberry pie filling (or fresh chopped strawberries with sugar). The batter will be thick and chunky — that’s what gives it the “earthquake” effect!
-
Pour the batter into the prepared pan and spread evenly.
-
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean (expect some strawberry bits, but no raw batter).
-
Let the cake cool completely in the pan on a wire rack.
-
Optional: dust with powdered sugar or top with whipped cream before serving.
Tips:
-
Using strawberry pie filling gives the cake a juicy, sweet strawberry burst.
-
You can substitute fresh strawberries mixed with a little sugar and cornstarch to thicken if you want a fresher taste.
-
This cake is best served chilled or at room temperature.