Earthquake Cake starts with a box of german chocolate cake mix, then add in coconut, chocolate chips, pecans, and a yummy cream cheese swirl! You don’t have to frost this cake because the cream cheese mixture becomes a layer of frosting INSIDE the cake. It cracks open after baking, resulting in the name – Earthquake cake! One of the best cakes to serve for a party.
I’m not really sure how this cake got its name, but it’s rich with german chocolate flavor, pecans, coconut, and the secret ingredient – a powdered sugar, cream cheese, and butter swirl layer. It’s amazing and a lot of you agree with me based on your comments!
- 1 box German Chocolate Cake Mix (do not prepare as directed on box, prepare as directed below)
- 1/3 cup oil
- 3 eggs
- 1 and 1/3 cup water
- 2/3 cup shredded coconut
- 2/3 cup chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup, 1 stick, unsalted butter
- 8 oz cream cheese
- 1 pound powdered sugar (3 and 3/4 cups)
- Preheat the oven to 350 degrees F.
- Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
- Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
- Mix the german chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low.
- Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
- In a saucepan, melt the butter and cream cheese.
- Using a spatula or hand mixer on low, beat in 1 pound of powdered sugar until it’s smooth to the butter/cream cheese.
- Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.
- Bake for 35-45 minutes. It is done when it doesn’t wobble in the pan if you shake it. The toothpick test shouldn’t work because the cake should be more gooey in nature.
- Enjoy! Store any left over cake in the fridge.