Go Back

Earthquake Cake

A gooey, nut-studded dessert that blends crunchy coconut and pecans with silky cream cheese and molten chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans Toast lightly for extra crunch, if desired.
  • 1 box (15.25 oz) chocolate cake mix Follow package instructions.
  • 3 large eggs For the cake mix.
  • 1/2 cup vegetable oil For the cake mix.
  • 1 cup water For the cake mix.
Cream Cheese Mixture
  • 8 oz cream cheese, softened Use room temperature for easy blending.
  • 1/2 cup unsalted butter, melted
  • 2 cups powdered sugar Adjust for sweetness preference.
Topping
  • 1 cup chocolate chips Dark or semisweet chips can be used.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Sprinkle the shredded coconut evenly across the bottom of the dish, followed by the chopped pecans.
  3. Prepare the chocolate cake mix according to the package instructions using the eggs, oil, and water.
  4. Pour the cake batter over the coconut and pecans, spreading evenly.
  5. In a separate bowl, mix softened cream cheese, melted butter, and powdered sugar until smooth.
  6. Drop spoonfuls of the cream cheese mixture over the batter and gently swirl with a knife.
  7. Sprinkle chocolate chips over the top.
Baking
  1. Bake for 45–50 minutes or until the center is set and the top is crackled.
  2. Let cool for 15 minutes before slicing and serving warm or at room temperature.

Notes

Serve warm for the best texture. Pair with ice cream or drizzle with espresso or caramel for added flavor.