Earthquake Cake

Earthquake Cake is a unique cake with a German chocolate cake, layered over coconut and pecans, and filled with gooey pockets of sweet cream cheese frosting. The combination of textures and flavors makes every bite decadent and irresistible.

Course Cake, Dessert

Cuisine American

Keyword earthquake cake

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 625kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 cup chopped pecans
1 cup shredded coconut (I use sweetened)
1 box (13.25 oz) German Chocolate cake mix
3 large eggs
1 cup water
1/2 cup vegetable oil
1 bar (8 oz) cream cheese softened
1/2 cup (1 stick) salted butter softened
4 cups powdered sugar

Instructions

Preheat the oven to 350℉. Spray a 9x13-inch cake pan with nonstick cooking spray.
Sprinkle the chopped pecans and shredded coconut evenly on the bottom of the prepared pan.
1 cup chopped pecans, 1 cup shredded coconut
In a large mixing bowl, add the dry German chocolate cake mix, eggs, water, and oil. Use a hand mixer and beat on medium speed for 2 minutes. Pour the cake batter into the prepared pan over the pecans and coconut.
1 box (13.25 oz) German Chocolate cake mix, 3 large eggs, 1 cup water, 1/2 cup vegetable oil
In a separate bowl, beat the softened cream cheese and butter together on medium speed until it's smooth and creamy.
1 bar (8 oz) cream cheese, 1/2 cup (1 stick) salted butter
Reduce the speed to low, and slowly add the powdered sugar (1 cup at a time), beating until all the powdered sugar is well combined into the cream cheese mixture.
4 cups powdered sugar
Spoon generous dollops of the cream cheese mixture over top of the cake batter.
^{*Simply leave it on top of the chocolate cake batter so you end up with pockets of cream cheese in the final cake, if preferred, you can swirl the cream cheese pockets into the cake batter for a swirl pattern; but keep the swirls on top of the cake batter and avoid the pecan/coconut layer at the bottom.}
Bake for 40-45 minutes. The edges of the cake should be slightly pulled away from the baking dish and a toothpick inserted into the cake should come out clean with no wet batter on it.
Remove the cake from the oven and allow it cool at room temperature, for about 20 minutes, before serving it slightly warm so it's still soft with gooey pockets of cream cheese frosting.
^{*Because of the cream cheese frosting pockets, the cake should not stay out at room temperature for longer than 2 hours, before needing to be refrigerated.}

Notes

Serving Temperature Tips : My family prefers this cake still slightly warm; after it has cooled for about 20-30 minutes. You don't want to eat it straight out of the oven or else it will be too hot and not cut well at all. Allow it some cooling time before serving it warm for best results. You could also eat the cake at room temperature as well. Eat the cake as is, with some whipped cream, or some vanilla bean ice cream.

Why Is It Called Earthquake Cake? : When the cake bakes, the cream cheese mixture settles into the cake and causes it to crack open across the surface, resembling an earthquake splitting the earth. It's a fun and unique looking cake with a fun play on words name.

Water : I always recommend using bottled or filtered water when a baking recipe calls for water. Some tap water can alter the taste of the cake, depending on the tase of your water and where it comes from. You could also use milk instead of water; whole milk is the best option for baking.

Nutrition