Earthquake Cake

Earthquake Cake is a decadent, gooey, and slightly messy dessert that’s always a crowd favorite. Loaded with coconut, pecans, chocolate chips, and a rich cream cheese swirl, this cake cracks and crevices as it bakes — just like an earthquake!

Why You’ll Love This Recipe

This cake is so easy to make but looks and tastes impressive. It starts with a simple cake mix and transforms into a moist, gooey masterpiece with layers of flavor and texture. You don’t even need to frost it — the cream cheese mixture bakes right in, creating a sweet, tangy ribbon throughout. It’s perfect for potlucks, family gatherings, or whenever you want to wow a crowd with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• German chocolate cake mix (or chocolate cake mix)
• Eggs
• Vegetable oil or melted butter (as called for on cake mix)
• Water (as called for on cake mix)
• Sweetened shredded coconut
• Chopped pecans
• Cream cheese, softened
• Butter, melted
• Powdered sugar
• Semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Sprinkle coconut and chopped pecans evenly in the bottom of the prepared baking dish.
3. Prepare the cake mix according to the package instructions. Pour the batter over the coconut and pecans.
4. In a separate bowl, beat softened cream cheese and melted butter until smooth. Gradually add powdered sugar and beat until creamy.
5. Drop spoonfuls of the cream cheese mixture over the cake batter. Use a knife to swirl it slightly.
6. Sprinkle chocolate chips on top.
7. Bake for 40-45 minutes, or until the cake is set but still slightly gooey in spots.
8. Allow to cool slightly before serving warm.

Servings and timing

This recipe makes about 12-15 servings. Prep time is 10 minutes, and baking time is 40-45 minutes.

Variations

• Use walnuts or almonds instead of pecans.
• Try a white or red velvet cake mix for a different flavor.
• Add a layer of butterscotch chips for extra sweetness.
• Drizzle caramel sauce on top before serving for added indulgence.
• Make mini versions in muffin tins for individual servings.

Storage/Reheating

Store leftover Earthquake Cake covered in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for about 15-20 seconds until gooey again.

FAQs

Why is it called Earthquake Cake?

It gets its name from the cracks and crevices that form as it bakes — it looks like an earthquake hit it!

Can I make Earthquake Cake ahead of time?

Yes! It’s delicious served warm, but you can bake it ahead and reheat individual slices.

Do I need to frost Earthquake Cake?

Nope! The cream cheese swirl acts like a built-in frosting.

Can I freeze Earthquake Cake?

Yes, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight.

Can I use a different cake mix flavor?

Absolutely — chocolate, red velvet, or even yellow cake mix work well.

What’s the best way to swirl the cream cheese?

Drop spoonfuls over the batter and use a butter knife to gently swirl — don’t overmix.

Do I have to use coconut?

No, you can leave it out if you’re not a fan.

Why is my cake so gooey?

It’s supposed to be! The gooey pockets are part of what makes Earthquake Cake delicious.

Can I add extra toppings?

Yes! Try caramel drizzle, extra nuts, or a scoop of ice cream.

Should Earthquake Cake be served warm?

It’s best warm, but it’s tasty at room temperature too.

Conclusion

Earthquake Cake is the ultimate easy, indulgent dessert that looks fun and tastes even better. With its gooey layers of chocolate, coconut, nuts, and sweet cream cheese, every bite is a delicious surprise. Make this once, and you’ll get requests for it again and again!

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