Earthquake Cake
Dive into a decadent dessert experience with this Earthquake Cake, a rich and gooey treat that's as visually stunning as it is delicious! Layers of sweetened shredded coconut and crunchy pecans form the base, while moist chocolate cake enrobes a luscious swirl of cream cheese filling. Topped with melted chocolate chips, every bite of this cake is a delightful explosion of textures and flavors. This easy-to-make, crowd-pleasing dessert is baked until perfectly gooey in the center, making it irresistible for chocolate lovers and dessert enthusiasts alike. Perfect for potlucks, celebrations, or cozy family nights, this Earthquake Cake is sure to shake up your dessert game! Ready in under an hour, it’s a must-try for fans of creative, layered cakes.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup sweetened shredded coconut
- 1 cup pecan halves
- 1 box chocolate cake mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1.25 cups water
- 8 ounces cream cheese
- 0.5 cup unsalted butter
- 3.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
Step 2
Sprinkle the shredded coconut evenly across the bottom of the prepared baking dish.
Step 3
Top the coconut layer with an even layer of pecan halves.
Step 4
In a large mixing bowl, prepare the chocolate cake batter by combining the cake mix, eggs, vegetable oil, and water according to the package instructions.
Step 5
Pour the cake batter over the coconut and pecan layers, spreading it evenly.
Step 6
In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and vanilla extract until smooth and creamy.
Step 7
Drop spoonfuls of the cream cheese mixture over the cake batter, and use a knife to gently swirl it into the batter to create marbled streaks.
Step 8
Sprinkle the chocolate chips evenly over the top of the swirled batter.
Step 9
Bake the cake in the preheated oven for 50-55 minutes, or until the edges are set and the center jiggles slightly.
Step 10
Allow the cake to cool in the pan for at least 15-20 minutes before slicing and serving. The texture will be gooey and delicious.
Nutrition Facts
| Serving size | (2136.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7927.3 |
| Total Fat 445.8g | 0% |
| Saturated Fat 165.0g | 0% |
| Polyunsaturated Fat 70.6g | |
| Cholesterol 911.1mg | 0% |
| Sodium 3646.1mg | 0% |
| Total Carbohydrate 1010.7g | 0% |
| Dietary Fiber 38.1g | 0% |
| Total Sugars 770.5g | |
| Protein 82.9g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 930.8mg | 0% |
| Iron 25.9mg | 0% |
| Potassium 1869.9mg | 0% |
Source of Calories