Classic Earthquake Cake

This Classic Earthquake Cake is a gooey, rich dessert that’s as dramatic as it sounds. With layers of coconut, pecans, chocolate cake, and molten cream cheese filling, it “cracks” as it bakes—creating a deliciously messy masterpiece. Perfect for potlucks, family gatherings, or when you just want something indulgent and comforting from the oven.

Ingredients

• 1 cup sweetened shredded coconut
• 1 cup pecans, roughly chopped
• 1 (15.25 oz) box German chocolate cake mix
• 1 cup water
• ½ cup vegetable or canola oil
• 3 eggs
• 1 (8 oz) package cream cheese, softened
• ½ cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Directions

1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Spread coconut evenly across the bottom of the dish, then sprinkle pecans over top.
3. In a large bowl, combine cake mix, water, oil, and eggs; whisk until smooth.
4. Pour cake batter over the coconut and pecans.
5. In a separate bowl, beat cream cheese, butter, and vanilla until smooth.
6. Gradually mix in powdered sugar until fully combined and creamy.
7. Drop spoonfuls of cream cheese mixture over cake batter and lightly swirl with a knife.
8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean.
9. Let the cake cool for at least 30 minutes before serving warm or at room temperature.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 420 kcal | Servings: 12

Tips

• For extra flavor, toast the pecans lightly before adding them to the pan.
• Store leftovers covered in the refrigerator for up to 4 days; warm slices slightly before serving.

FAQ

Can I use another cake mix flavor?
Yes! Chocolate fudge or devil’s food mix also works great for a richer taste.

Can I make it nut-free?
Absolutely—just omit the pecans or replace them with more coconut or chocolate chips.

Do I need to refrigerate Earthquake Cake?
Yes, because of the cream cheese layer, it should be stored in the fridge once cooled.

Can I freeze this cake?
Yes, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Why is it called Earthquake Cake?
As it bakes, the cream cheese layer sinks and cracks through the cake, giving it a “shaken” look—like an edible earthquake!