Earthquake Cake
Creamy, gooey, and studded with toasted coconut and pecans, Earthquake Cake is a one-pan dessert that combines a boxed German chocolate cake base with a luscious cream cheese layer.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowl
- Saucepan
Ingredients
Ingredients
- 1 cup Flaked coconut
- 1 cup Chopped pecans
- 1 box German chocolate cake mix Prepared per package directions with oil, eggs, and water
- 8 oz Cream cheese Room temperature
- 4 cups Confectioners’ sugar Sifted if lumpy
- 1/2 cup Butter Melted
- 1 teaspoon Vanilla extract
- 1 cup Chocolate chips Or to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Sprinkle the flaked coconut, chopped pecans, and chocolate chips evenly across the bottom of the pan. Press lightly to form an even layer.
- Prepare the German chocolate cake mix according to package instructions with the required oil, eggs, and water. Mix until smooth but do not overbeat.
- Pour the cake batter gently over the coconut and nut mixture, spreading it evenly with a spatula.
- In a saucepan, melt the butter and cream cheese together over medium heat, stirring constantly until smooth.
- Remove from heat and beat in the confectioners’ sugar and vanilla extract until smooth.
- Drop spoonfuls of the cream cheese mixture over the cake batter and swirl slightly with a knife.
- Bake for 35-45 minutes until the center is set but slightly gooey.
- Let cool slightly before slicing and serving warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months.