Recipe Background
Earthquake Cake is an earth-shakingly good dessert that comes together in a snap! Pockets of creamy sweetness nestled in chocolate cake, all topped with crunchy coconut and buttery pecans. It takes less than an hour to make an Earthquake Cake and less than a second to fall in love with its range of luscious flavors. It happens on the very first bite!
Earthquake Cake is an earth-shakingly good dessert that comes together in a snap! Pockets of creamy sweetness nestled in chocolate cake, all topped with crunchy coconut and buttery pecans. It takes less than an hour to make an Earthquake Cake and less than a second to fall in love with its range of luscious flavors. It happens on the very first bite!
Ingredients
- 1 cup flaked coconut toasted
- 1 cup pecans chopped
- 1 (15.25-ounce) package German chocolate cake mix plus the ingredients called for in the package instructions
- 1/2 cup butter softened
- 1 (8-ounce) package cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking pan.
- Spread the coconut and pecans in the bottom of the baking pan.
- Prepare the chocolate cake mix according to package instructions.
- Pour the batter over the coconut and pecans.
- In a large bowl, beat together the butter and cream cheese until light and fluffy.
- Add the powdered sugar and vanilla into the cream cheese mixture, beating until smooth.
- Drop spoonfuls of the cream cheese mixture over the cake batter. The final result should look spotted.
- Bake the cake for 50 minutes.
- Remove the cake from the oven and invert it so the coconut and pecans are on top.
- Allow the Earthquake Cake to cool completely before serving.
×
