Earthquake Cake
If you’re in the mood for a dessert that’s gooey, chocolatey, and just a little bit messy, look no further than Earthquake Cake. This rich and decadent treat is loaded with layers of coconut, pecans, chocolate chips, and a creamy cheesecake swirl that creates irresistible cracks and craters as it bakes.
Servings: 12 servings
Calories: 480kcal
Equipment
- 9x13-inch baking pan
- 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
- 1 package Cream cheese 8 oz
- 4 cups Confectioners’ sugar
- 1/2 cup Butter
- 1 teaspoon Vanilla extract
- 1 cup Chocolate chips Or to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Sprinkle coconut, chopped pecans, and chocolate chips evenly on the bottom of the pan.
- Prepare cake mix according to package directions and pour batter over the coconut and nut layer.
- In a saucepan over medium heat, melt the butter and cream cheese together.
- Remove from heat, add confectioners’ sugar and vanilla, and beat until smooth.
- Drop spoonfuls of the cream cheese mixture over the cake batter and swirl gently with a knife.
- Bake for 35–45 minutes until the center is just set and the top has cracked.
- Let cool slightly before serving warm.
Notes
For easier cleanup, line the baking dish with parchment paper. Try different chips (white, peanut butter) or nuts for variation. Best served warm with ice cream!
Nutrition
Calories: 480kcal | Fat: 28g