### Instructions
1. **Prepare the Cake Batter:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes, or until well combined and smooth. Pour the batter evenly into the prepared baking pan.
2. **Make the Cream Cheese Filling:** In a separate medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
3. **Assemble the Earthquake Effect:** Spoon dollops of the cream cheese filling over the cake batter in the pan. Don’t worry about spreading it perfectly; the goal is an uneven distribution for the ‘earthquake’ effect. Sprinkle the 1/4 cup granulated sugar evenly over the cream cheese dollops. This helps create that delightful sugary crust.
4. **Add Topping (Optional):** If using, sprinkle the chopped pecans and shredded coconut over the entire cake batter and cream cheese mixture.
5. **Bake:** Pour the melted butter evenly over the top of the entire cake. Bake for 40-50 minutes, or until a wooden skewer inserted into the cake part (avoiding the cream cheese pockets) comes out clean. The top will crack and form a beautiful crunchy crust, and the cream cheese will melt into delicious pockets.
6. **Cool and Serve:** Let the cake cool completely in the pan on a wire rack before serving. This allows the cream cheese to set and the flavors to meld beautifully. You can dust with a little extra powdered sugar before serving, if desired.
### Short Tips
* **Soften Cream Cheese Properly:** For the smoothest filling, make sure your cream cheese is at room temperature. Take it out of the fridge at least an hour before you plan to bake.
* **Don’t Overmix:** Overmixing the cake batter can lead to a tough cake. Mix until just combined and smooth.
* **The Pecans are Key:** While optional, the pecans add a wonderful crunch and nutty flavor that perfectly complements the sweet strawberry and creamy cheese. Don’t skip them if you can!
* **Chilling is Good:** For an even firmer cream cheese center, you can chill the cooled cake in the refrigerator for an hour or two before serving.
* **Storage:** Store any leftover Strawberry Earthquake Cake in an airtight container in the refrigerator for up to 3-4 days.
