Gluten Free Berry Earthquake Cake

INGREDIENTS

• 1 bag GF Only Goodness Vanilla cake mix
• 3 Only Goodness eggs, room temperature
• 1/2 cup (125 mls) Only Goodness olive oil
• 1/4 cup Only Goodness frozen blueberries 
• 1/4 cup Only Goodness frozen raspberries
• 1/4 cup fresh blackberries and strawberries, diced
• 1 cup Dairyland - 1% Regular Milk

Cream Cheese Swirl

• 1/2 cup (113 g) cream cheese, room temperature
• 1/4 cup (57 g) butter
• 1 cup (120 g) powdered sugar
• 1/4 cup fresh blackberries and strawberries (or any fresh berries), blended

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. Toss the frozen berries (do not thaw) with 1 tablespoon of dry cake mix.
3. In a small bowl, beat the cream cheese and butter to combine. On low speed, beat in the powdered sugar. Set aside. 
4. Blend a mixture of berries for the swirl topping.
5. In a medium bowl, combine the cake mix, milk, oil, and eggs according to the package directions. Beat for about 1 minute until smooth.
6. Gently fold the frozen berries (previously coated in cake mix) into the batter. 
7. Pour the cake batter evenly into your prepared baking pan and smooth the surface with a spatula.
8. Dollop small spoonfuls of cream cheese into the batter and swirl with a knife or toothpick. Do not over-mix.
9. Dollop the blended berries on top of the cream cheese and swirl that in with a toothpick.
10. Bake for 45 minutes at 350°F, then reduce the temperature to 325°F and bake for a further 15 minutes. Do not follow baking times on the package! When done the edges will be golden brown, and pulling away from the pan sides, while the centre will be soft, but set.
11. Let the cake cool completely on a wire rack before serving with extra berries and whipped cream if desired.

Tips and Tricks:

• Use a mix of berries: Combining fresh and frozen berries gives the best balance of texture and flavour.
• Don’t over-mix the cream cheese swirl to create the best effect.
• A slight sink in the centre will happen as the cake cools to create the earthquake look.
• Bake a little longer if needed with the extra moisture from berries and cream cheese.
• Using a toothpick to check doneness is helpful.  You shouldn’t see many crumbs, but the cake will still be slightly wet because of the cream cheese.