🌋 Classic Earthquake Cake
Serves: 12
Prep: 10 minutes • Bake: 40–50 minutes
⭐ Ingredients
Bottom Layer (in the pan)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Cake Layer
- 1 box German chocolate cake mix (15.25 oz)
- Ingredients the cake mix calls for (usually: 3 eggs, oil, and water)
Cream Cheese Swirl
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, melted
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract
Optional Add-Ins
- 1 cup chocolate chips (highly recommended)
- ½ cup butterscotch chips (fun twist)
🥣 Instructions
1. Preheat
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan.
2. Layer Coconut & Pecans
Scatter the coconut and pecans evenly across the bottom of the baking dish.
(This becomes the toasted bottom layer.)
3. Prepare Cake Mix
Make the German chocolate cake batter according to the box instructions.
Pour it evenly over the coconut and pecans.
4. Make the Cream Cheese Mixture
In a bowl, beat together:
- cream cheese
- melted butter
- powdered sugar
- vanilla
Mix until smooth and thick, like frosting.
5. Add the “Earthquake” Swirls
Drop spoonfuls of the cream cheese mixture across the top of the cake batter.
Don’t spread it out — it will sink, swirl, and create cracks as it bakes.
Sprinkle chocolate chips over the top if using.
6. Bake
Bake 40–50 minutes, or until the edges are set and the top is cracked and gooey.
(It will look messy — that’s exactly right!)
7. Cool & Serve
Cool for at least 20 minutes before cutting.
Serve warm or at room temperature.
Great with ice cream or whipped cream.
🍫 Variations
1. Oreo Earthquake Cake
Swap coconut/pecans for:
- 1–2 cups crushed Oreos
Use a chocolate fudge cake mix.
2. Peanut Butter Earthquake Cake
Add ½ cup peanut butter to the cream cheese mixture and top with peanut butter chips.
3. Lemon Earthquake Cake
Use yellow or lemon cake mix.
Swap coconut/pecans for:
- white chocolate chips
- lemon zest
Add 8 oz lemon curd in spoonfuls on top.