Earthquake Cake
Earthquake cake is a rich and gooey dessert with layers of German chocolate cake, coconut, pecans, and a creamy swirl of sweetened cream cheese. With just 10 minutes of prep, it’s an easy, crowd-pleasing treat for any occasion.
Ingredients
- ¾ cup sweetened shredded coconut
- ¾ cup pecans roughly chopped
- 15.25 ounce box German Chocolate Cake mix mixed according to package directions
- ¾ cup semi-sweet chocolate chips
- 8 ounce block cream cheese room temperature
- ½ cup unsalted butter melted and cooled
- 1 ½ 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.
- 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.
- 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.
- 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.
- Add the melted butter and vanilla extract. Mix again until fully combined and the mixture is smooth and fluffy.
- Add the sifted powdered sugar and mix on low speed until the cream cheese mixture is thick and smooth.
- 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
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.
You can serve this cake by scooping out portions of warm cake and topping with a scoop of ice cream.
For cleaner cuts, you will want to allow the cake to cool completely before slicing and serving.
German chocolate cake mix is traditionally used for this cake; however, you can use your favorite boxed chocolate cake mix as a substitution if desired.
You can serve this cake by scooping out portions of warm cake and topping with a scoop of ice cream.
For cleaner cuts, you will want to allow the cake to cool completely before slicing and serving.
German chocolate cake mix is traditionally used for this cake; however, you can use your favorite boxed chocolate cake mix as a substitution if desired.