Earthquake Cake

This Earthquake Cake is gooey, chocolatey, and full of tasty surprises with every bite. From the big dollops of cream cheese to the crunchy pecans and coconut flakes layered in with chocolate cake mix, this cake takes you by surprise—in a good way!

With just one hour of prep and cook time, it’s easy to put together. Best of all, there’s no waiting for it to cool to frost this cake. The top of the Earthquake Cake cracks open during baking (hence the name) and the creamy tunnels of cream cheese give it all the extra sweetness it needs, no further frosting required! It is ready to dig in right away.

If you are a lover of all things chocolate, you need to try our Chocolate Lasagna and this Chocolate Mayonnaise Cake, which is a moist chocolate cake recipe, with a unique ingredient.

Earthquake Cake Ingredients

You will need:

  • 1 ½ cups of flaked sweetened coconut
  • 1 ½ cups of chopped pecans
  • 1 cup semi-sweet chocolate chips
  • 1 box Chocolate Fudge Cake Mix (Betty Crocker- do not use ingredient amount on box)
  • 1 1/8 cups water (1 cup + 2 tablespoons)
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 8oz block of cream cheese, softened
  • ½ cup butter, melted
  • 2 3/4 cups of powdered sugar
  • 1 tsp of vanilla extract

Ingredient Substitutions & Additions

CAKE MIX: This is where you could totally play around and have some fun with your Earthquake cake. German Chocolate or Classic Chocolate cake mixes work well, or you could change up flavors to make this into anything you like. I have seen Vanilla Earthquake Cake, all the way to Pumpkin Earthquake Cake. The possibilities are truly endless.

How to Make an Earthquake Cake

STEP ONE: The coconut can be added as is, or you can toast it. If you prefer toasted coconut, toast coconut in skillet on stove top over low heat, stirring often, or broil in the oven. This should only take a 2-3 minutes; until slightly browned.

STEP TWO: In a large bowl, mix together the cake mix, water, eggs, and oil. Mix on low until well combined. Set aside.

STEP THREE: In a medium bowl, using a mixer, cream together the cream cheese, melted butter, and vanilla. Add powdered sugar and mix until smooth. Set aside.

STEP FOUR: Grease the bottom only of a 9×13 baking pan. Evenly spread the coconut, pecans, and chocolate chips on the bottom of the pan.

STEP FIVE: Pour cake mix over the top; spread evenly.

STEP SIX: Drop dollops of cream cheese mixture all over cake, then use a wooden skewer or butter knife to swirl into the cake mix.

STEP SEVEN: Bake at 350º for 40-45 minutes.

Pro Tip: Do not use the toothpick technique to test this cake for doneness. If the cake jiggles only slightly in the middle, then it is done. Cooking times will vary depending on your oven as well as the type of pan you used.

STEP EIGHT: Let the cake cool slightly before cutting. It will be gooey inside.

STORING THIS RECIPE

This chocolate Earthquake Cake should be stored in the fridge in between servings. This will keep all of the ingredients, especially the cream cheese clumps, super fresh. Simply pop a piece into the microwave to get the gooey texture back if preferred.

Thanks to the rich flavors of the cream cheese mixture, coconut and pecans, no one would ever guess this Earthquake Cake also uses boxed cake mix. This is definitely one earthquake you’ll want to experience over and over again!

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Earthquake Cake

With toasted coconut, crunchy pecans and tunnels of creamy filling, this Earthquake Cake sends a shockwave right to your tastebuds.
Course Dessert
Cuisine American
Keyword Earthquake Cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 709kcal

Ingredients

  • 1 1/2 cups sweetened coconut flaked
  • 1 1/2 cups pecans chopped
  • 1 cup semi-sweet chocolate chips
  • 1 box Chocolate Fudge Cake Mix
  • 1 1/8 cups water (or 1 cup + 2 tbsp)
  • 1/2 cup vegetable oil
  • 3 eggs
  • 8 oz cream cheese softened
  • 1/2 cup butter melted
  • 2 3/4 cups powdered sugar
  • 1 tsp vanilla

Instructions

  • If desired, toast coconut in skillet on stove top over low heat, stirring often or broil in oven, 2-3 minutes.
  • In a large bowl, mix together the cake mix, water, eggs, and oil. Mix on low until well combined. Set aside.
  • In a medium bowl, using a mixer, cream together the cream cheese, melted butter, and vanilla. Add powdered sugar and mix until smooth. Set aside.
  • Grease the bottom only of a 9×13 baking pan. Evenly spread the coconut, pecans, and chocolate chips on the bottom of the pan.
  • Pour cake mix over the top; spread evenly.
  • Drop dollops of cream cheese mixture throughout cake and use a skewer or butter knife to swirl slightly into cake mix.
  • Bake at 350º for 40-45 minutes.
  • Let the cake cool slightly before cutting. It will be gooey inside.

Notes

For an extra twist, try using coffee in place of water.

Nutrition

Calories: 709kcal | Carbohydrates: 70g | Protein: 7g | Fat: 48g | Saturated Fat: 24g | Cholesterol: 83mg | Sodium: 474mg | Potassium: 334mg | Fiber: 4g | Sugar: 51g | Vitamin A: 564IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 3mg

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