Earthquake Cake
Creamy, nut-studded, and delightfully gooey, Earthquake Cake is a crowd-pleasing dessert that layers a fudgy German chocolate batter over a crunchy bed of coconut, pecans, and chocolate chips, finished with a rich cream cheese glaze.
Servings: 12 servings
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Saucepan
Ingredients
Ingredients
- 1 cup Flaked coconut Unsweetened or sweetened, as preferred
- 1 cup Chopped pecans Roughly chopped
- 1 box German chocolate cake mix Prepared per package directions with oil, eggs, and water
- 8 oz Cream cheese Softened to room temperature
- 4 cups Confectioners’ sugar Sifted if lumpy
- 1/2 cup Butter Salted or unsalted, melted
- 1 teaspoon Vanilla extract
- 1 cup Chocolate chips Regular or semi-sweet (or to taste)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Use nonstick spray or a thin layer of butter to prevent sticking.
- Sprinkle the flaked coconut, chopped pecans, and chocolate chips evenly across the bottom of the prepared pan. Spread them into an even layer.
- Prepare the German chocolate cake mix according to package instructions using the required oil, eggs, and water. Mix just until combined—don’t overbeat.
- Pour the cake batter gently over the coconut and nut mixture, distributing it evenly.
- In a saucepan over medium heat, melt the butter and cream cheese together, stirring frequently until smooth.
- Remove from heat and beat in the confectioners’ sugar and vanilla extract until smooth and spreadable.
- Drop spoonfuls of the cream cheese mixture over the top of the cake batter, creating swirls and pockets.
- Use a knife to gently swirl the cream cheese into the batter a few times for marbling.
- Bake for 35–45 minutes. The cake is done when the center is set but still slightly gooey.
- Let cool slightly in the pan for 15–20 minutes before slicing and serving warm.
Notes
Store leftovers covered in the refrigerator for up to 4–5 days. You can freeze individual slices for up to 2 months.