This Earthquake Cake recipe makes a delicious cake with cream cheese filling, coconut and pecans. This rich cake is super easy to make!
Course Dessert
Cuisine American
Keyword Earthquake Cake
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 12
Calories 611kcal
Equipment
9 x 13 inch baking dish preferably a glass pan
electric mixer optional
Ingredients
1box of German chocolate cake mixfudge, regular chocolate or devils food cake mix could also be used in the recipe
⅓cupvegetable oil
3large eggs
1cupwater
⅔cupunsweetened coconut
⅔cupsemi sweet chocolate chipsor white chocolate chips
½cupchopped pecans
½cup unsalted butter(one stick)
8ouncescream cheese
3 ½cupspowdered sugar
1teaspoonvanilla extract*optional
Instructions
Preheat the oven to 350 degrees and coat the inside of a 9x13 pan with a non-stick spray.
Start by layering the coconut, chocolate chips and pecans on the bottom of your prepared pan. Set aside.
In a large bowl, mix together the cake mix, oil, eggs and water until combined.
Pour the cake mix batter over the top of your layers in the pan and lightly spread around.
In a small saucepan, melt the butter and cream cheese on the stove top.
Pour the butter and cream cheese mixture into a large bowl. Add the powdered sugar (and vanilla if you are using it). Using an electric mixer, mix together the powdered sugar and butter until a creamy consistency has been reached.
Spoon the cream cheese mixture over the top of the cake batter layer in your pan. Then, swirl a knife around the cake pan to create a swirling pattern between the cream cheese and cake mix. Don’t mix too much, just enough to combine the two with a pretty pattern.
Bake the earthquake cake for 35-40 minutes. Cool completely before cutting if you want clean slices. It can also be served warm with a scoop of ice cream on top!