The Earthquake Cake is a rich, gooey, and indulgent dessert made by layering sweet coconut, crunchy pecans, moist chocolate cake, and a cream cheese mixture that “erupts” through the cake while baking. It’s called “Earthquake” because of its cracked, uneven surface—delicious chaos in every bite!
Ingredients
Directions
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
Layer the bottom of the pan with shredded coconut and chopped pecans.
Prepare the chocolate cake mix according to the package instructions. Pour the batter evenly over the coconut and pecans.
In a medium bowl, beat together the softened cream cheese, melted butter, and powdered sugar until smooth.
Drop spoonfuls of the cream cheese mixture over the cake batter—do not stir.
Bake for 45–50 minutes, until the cake is set but still gooey in spots.
Cool slightly before serving. Best enjoyed warm or at room temperature.
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