Earthquake Cake

5 from 3 votes

Earthquake Cake explodes with decadent flavors and textures. It's packed with chocolate, coconut, and pecans, with pockets of cream cheese swirled and baked right into the batter!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: (approximately 3x3 inch) servings

Calories: 476kcal

Author: Jennifer Fishkind

Ingredients

¾ cup sweetened shredded coconut
¾ cup pecans roughly chopped
15.25 ounce box German Chocolate Cake mix mixed according to package directions. 1 cup water, 3 large eggs and ½ cup vegetable oil for Duncan Hines brand used to for this recipe
¾ cup semi-sweet chocolate chips
8 ounces block cream cheese room temperature
½ cup unsalted butter melted and cooled
1½ teaspoons vanilla extract
3 cups powdered sugar sifted

Instructions

Preheat the oven to 350°F. Spray a 9x13 glass baking dish with non-stick bakers spray.
Evenly sprinkle the bottom of the prepared baking dish with the sweetened shredded coconut and chopped pecans. Set aside.
¾ cup sweetened shredded coconut, ¾ cup pecans
Mix the German chocolate cake mix according to the package directions using the recommended amount of water, eggs and oil that your brand of box mix calls for.
15.25 ounce box German Chocolate Cake mix
Pour the prepared cake batter evenly over the coconut and pecans in the baking dish. Sprinkle the semi-sweet chocolate chips evenly over the German chocolate cake batter and set aside.
¾ cup semi-sweet chocolate chips
In a large mixing bowl, beat the softened cream cheese, using an electric mixer on medium speed, for 1-2 minutes or until smooth and fluffy.
8 ounces block cream cheese
Add the melted butter and vanilla extract. Mix again until fully combined and the mixture is smooth and fluffy.
½ cup unsalted butter, 1½ teaspoons vanilla extract
Add the sifted powdered sugar and mix on low speed until the cream cheese mixture is thick and smooth.
3 cups powdered sugar
Add the cream cheese mixture, in large dollops, to the German chocolate cake layer.
Using a butter knife, swirl the cream cheese mixture into the cake batter.
Bake for 45-50 minutes or until the center of the cake doesn’t wobble when the baking dish is lightly shaken.
Allow the cake to cool on the counter for 5 minutes before serving.

Notes

Storage :

To Store: Leftovers can be stored, once cooled completely, in the refrigerator for 3-4 days in a covered container.
To Freeze: To freeze this cake, tightly wrap the cooled cake with plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before slicing, reheating and serving.

Tips :

This cake is done baking when the center doesn’t wobble when the baking dish is lightly shaken. The toothpick test will not work for this cake to check for doneness, as this cake should be served while still warm with a gooey texture.
For cleaner cuts, you will want to allow the cake to cool completely before slicing and serving.
For a peanut butter earthcake cake, replace the butter in the cream cheese mixture with creamy peanut butter. This will give the frosting a delicious peanut butter flavor!
Feel free to revise this recipe and have some fun with other Earthquake cake flavors. Make a pumpkin earthquake cake for Thanksgiving, a strawberry earthquake cake for Valentine's Day, or use dark chocolate fudge, devil's food, triple chocolate fudge, etc. instead of the German chocoalte cake mix.

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