Strawberry Earthquake Cake in Your Pressure Cooker
Strawberry Earthquake Cake is a strawberry-filled cream cheese mixture swirled into a strawberry cake batter, then topped and pressure cooked with white chocolate chips for a decadent, rich dessert.
Equipment
- 1 Mixing bowl Large
- 1 Electric hand mixer
- 1 Pressure cooker with trivet
- 1 9x13-inch baking dish greased
Ingredients
Main ingredients
- 1 box strawberry cake mix 15.25 ounces
- 3 large eggs room temperature
- 1 cup water
- ½ cup vegetable oil 109 g
- 1 package cream cheese 8 ounces, softened
- ½ cup unsalted butter 1 stick / 113 g, melted
- 2 ½ cups confectioners' sugar 312.5 g
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup diced strawberries plus extra for garnish
- 2 cups white chocolate chips 364 g
- vanilla ice cream for serving
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish. Set aside.
- In a bowl, combine cake mix, eggs, water, and oil. Stir until blended. Pour into greased dish.
- In a separate bowl, beat cream cheese and melted butter until smooth. Add confectioners' sugar, vanilla, and salt. Beat until light and fluffy.
- Dollop cream cheese mixture over batter and swirl using a knife.
- Sprinkle diced strawberries evenly on top, followed by white chocolate chips.
- Place the pan on a trivet inside the pressure cooker. Add 1 cup of water to the bottom of the pot.
- Seal the pressure cooker. Cook at high pressure for 30 minutes. Quick release the pressure.
- Once done, remove the cake, let cool slightly. Garnish with strawberries and serve with ice cream.
Notes
Serve warm with ice cream. Cake can be stored in the fridge for up to 4 days or frozen in slices for later.