Description
A simple, dump-and-mix strawberry cake that cracks and shifts as it bakes, creating gooey crevices filled with strawberries, chocolate chips, and pecans. It’s a zesty, indulgent dessert perfect for any occasion.
Ingredients
Scale
- 1 box (15.25 oz / 432g) Yellow or White Cake Mix
- 1 small box (3.4 oz / 96g) Instant Vanilla Pudding Mix
- 1 cup sliced strawberries (fresh or thawed frozen)
- 1 cup (170g) Mini Semi-Sweet Chocolate Chips
- 1 cup (110g) Chopped Pecans
- 1 stick (113g) Unsalted Butter, melted
- 2 large Eggs, room temperature
- 1 cup (240ml) Milk or Water
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together the eggs, melted butter, and milk (or water) until smooth.
- Add the cake mix and instant pudding mix to the wet ingredients. Stir gently until just combined; do not overmix.
- Pour half of the batter into the prepared baking dish and spread evenly.
- Sprinkle the sliced strawberries, chocolate chips, and chopped pecans evenly over the batter layer.
- Spoon the remaining batter over the fruit and nuts, spreading gently to cover most of the filling.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 20-30 minutes before serving.
Notes
If the top browns too quickly, tent with aluminum foil for the last 10 minutes. For best texture, toast pecans beforehand. Ensure strawberries are patted dry if using fresh/juicy ones to prevent sogginess. The cake is fragile when hot, so cooling is essential for clean slicing.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 32
- Sodium: 350
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 2
- Protein: 5
Keywords: strawberry earthquake cake, easy dessert, crowd pleaser, strawberry cake, chocolate chip cake, pecan cake, dump cake, simple baking