This easy earthquake cake combines sweetened coconut, chopped pecans, a rich German chocolate cake mix a cream cheese filling and chocolate chips to make the perfect decadent warm treat.
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This cake gets its name because of how it looks when it bakes. It’s not a pretty cake, but it’s really tasty, especially when eaten warm. I think this cake would also be good using other cake mix flavors.
What’s great about this lemon cream cheese swirl cake?
- Fun to Make
- Delicious When Warm
- Simple Assembly
- Rich Chocolate Flavor
- Creamy Cream Cheese Filling
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Easy Earthquake Cake
Ingredients
- 1 cup sweetened shredded coconut
- 2/3 cup chopped pecans or walnuts
- 1 (15.25 ounce) package German chocolate cake mix, mixed according to the instructions, I used Betty Crocker (see notes)
- Eggs oil and water according to the cake mix instructions
- 1/2 cup butter, softened (1 stick)
- 1 (8 ounce) package cream cheese, room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups confectioner’s sugar
- 1 1/2 cups semi-sweet chocolate chips (may also use mini chips if you like)
Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with non-stick spray.
- In a large mixing bowl, mix the cake mix according to the instructions on the back of the box and set aside. (NOTE: I used Betty Crocker. I tried Pillsbury, but it overflowed the pan. I would suggest using a Betty Crocker cake mix.)
- Add the coconut and chopped pecans to the bottom of the prepared pan, then pour the prepared cake batter over the coconut and pecans. Set the pan aside. Don’t bake yet.
- In a medium-sized mixing bowl, add the softened butter, cream cheese, salt and vanilla extract. Mix with an electric mixer on medium-high until smooth.
- Gradually mix in confectioner’s sugar until smooth.
- Spoon the cream cheese mixture onto the cake batter in the pan and smooth as best you can.
- Sprinkle chocolate chips onto the top.
- Bake in the preheated oven at 350 degrees F for approximately 45-55 minutes. Ovens will vary. The center will be set and not super jiggly or mushy.
- Serve warm. You can also serve this with ice cream or whipped cream.
Notes
Nutrition
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I recommend using Betty Crocker. I’ve used Pillsbury cake mix, but the cake overflowed in the oven.
No, if you don’t like coconut, you don’t have to add it.
No, if you don’t like nuts, you don’t have to add them.
Probably, but I haven’t tested this with another flavor, but I can’t think of any reason why it wouldn’t work.
Yes
Either will work fine for this cake.
The center will be set and not super jiggly or mushy.
This cake should be stored in an airtight container, or covered well, in the refrigerator and can last up to 5 days. Feel free to heat slices in the microwave before serving.
This cake is best served warm. If it’s been chilled, feel free to pop a slice in the microwave to warm up a bit.
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