Description

This decadent Earthquake Cake features a rich German chocolate base loaded with coconut and pecans, then swirled with a luscious cream cheese filling. As it bakes, the batter cracks and craters, creating a gooey, self-frosting dessert that is as impressive as it is easy to make.

Ingredients

1 box (15.25 oz) German chocolate cake mix
1 cup flaked coconut
1 cup chopped pecans
8 oz cream cheese, softened
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 large eggs
1/2 cup vegetable oil
1 cup water

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Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
Sprinkle the flaked coconut and chopped pecans evenly across the bottom of the prepared pan to create a base layer.
In a large bowl, combine the German chocolate cake mix, water, oil, and eggs, and beat with an electric mixer until smooth.
Carefully pour the chocolate batter over the coconut and pecan layer without mixing them together.
In a separate bowl, beat the softened cream cheese, melted butter, and vanilla until creamy, then gradually mix in the confectioners’ sugar until smooth.
Drop spoonfuls of the cream cheese mixture over the cake batter and gently swirl with a knife to create pockets of filling.
Bake for 30 to 40 minutes until the cake is set but slightly wobbly in the center; let it cool completely in the pan before slicing.

Notes

To ensure a perfectly smooth ‘earthquake’ swirl, make sure your cream cheese is completely at room temperature before mixing to prevent lumps. This cake is incredibly versatile and can be served warm for a gooey texture or chilled for a denser, fudge-like consistency. Store any leftovers in the refrigerator to keep the cream cheese filling fresh.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American