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Classic Earthquake Cake with coconut, pecans, and cream cheese explosion

Classic Earthquake Cake

A delightful mash-up of cake and cheesecake, this easy-to-make dessert features a gooey center and crunchy textures from pecans and coconut, all with a dramatic cracked top.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 1 box German chocolate cake mix (or chocolate fudge/devil’s food) Ingredients listed on the cake mix box: usually eggs, oil, and water, follow box measurements.
  • 1 cup sweetened shredded coconut Toasted or plain works.
  • 1 cup chopped pecans Walnuts can be used as a substitute.
  • 8 ounces cream cheese, softened Aim for room temperature.
  • 1/2 cup unsalted butter, melted Slightly cooled.
  • 3 to 3.5 cups powdered sugar Start with 3 cups, add more for thicker dollops.
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips Optional, but great.

Method
 

Preparation
  1. Preheat the oven to 350 F and grease a 9x13 metal baking pan.
  2. Scatter coconut and pecans evenly on the bottom of the pan. Add chocolate chips if using.
  3. Mix the cake batter according to the box instructions. Do not overmix; just whisk until smooth.
  4. In a separate bowl, beat the softened cream cheese with the melted butter and vanilla. Gradually add powdered sugar until you get a thick but spreadable mixture.
  5. Pour the cake batter over the coconut and pecans in the pan.
  6. Drop spoonfuls of the cream cheese mixture over the top, leaving space between dollops.
  7. Use a butter knife to lightly swirl the cream cheese mixture into the batter.
Baking
  1. Bake for 40 to 45 minutes until the top is cracked and shiny. A toothpick in the cake portion should come out with a few damp crumbs.
  2. Cool for at least 20 to 30 minutes before slicing.
Serving
  1. Serve warm or at room temperature. Best enjoyed with vanilla ice cream.

Notes

Make sure cream cheese is room temperature for smooth blending. Avoid overmixing the batter for the best texture. Rest before cutting for a cleaner slice.