Strawberry Earthquake Cake

Yield: 12 servings

Ingredients

• 1 cup fresh strawberries, washed and mashed
• 1 1/4 cups confectioners' sugar
• 1 (18.25 ounce) box box white cake mix
• 1 cup shredded coconut
• 8 ounces cream cheese

Instructions

1. Heat oven to 350 degrees F. Grease and flour** a 13 x 9 x 2-inch baking pan.
2. Mix the cake mix according to package directions.
3. Layer the shredded coconut on the bottom of the prepared baking pan.
4. Pour 1/2 of the prepared cake batter over the coconut.
5. Cream together the cream cheese, confectioners' sugar and strawberries.
6. Drop the cream cheese mixture in large dollops over the cake mix.
7. Pour the remaining cake batter over the top.
8. Bake for 28 to 30 minutes. Do not over-bake.
9. Sweetened fresh strawberries can be placed over the top, if desired.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!