Earthquake Cake

4.20 from 584 ratings

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.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: cake doctor earthquake cake, earthquake cake

Servings: servings

Author: Beth

Equipment

Ingredients

1 box German Chocolate Cake Mix do not prepare as directed on box, prepare as directed below
⅓ cup (79ml) vegetable oil
3 large eggs
1 ⅓ cup (315ml) water
⅔ cup (57g) sweetened shredded coconut
⅔ cup (113g) semi-sweet chocolate chips
½ cup (57g) chopped pecans
½ cup (113g) unsalted butter
8 oz cream cheese
1 pound powdered sugar 3 and 3/4 cups

Instructions

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.
2/3 cup (57g) sweetened shredded coconut, 2/3 cup (113g) semi-sweet chocolate chips, 1/2 cup (57g) chopped pecans
Mix the german chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low.
1 box German Chocolate Cake Mix, 1/3 cup (79ml) vegetable oil, 3 large eggs, 1 ⅓ cup (315ml) water
Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
In a saucepan, melt the butter and cream cheese.
1/2 cup (113g) unsalted butter, 8 oz 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.
1 pound powdered sugar
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.

Video

Notes

Nutrition