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earthquake cake

(7 ratings)
TchrLdy71 avatar
Recipe by
Fran Miller
@TchrLdy71
Parkersburg, WV

My friend, Bonita A., invited me over for a post-Christmas visit in 2003 & served this cake. Best present EVER! Well, that might have been when she kindly shared the recipe so I could continue to make them. The cake gets its name from the cracks that form on the top of the cake when it bakes. Don't worry; none of the goodness escapes! =^..^=

(7 ratings)
yield 12 -15, depending on serving size
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For earthquake cake

  • 1 box
    of german chocolate cake mix, any brand
  • water, as directed on cake box
  • cooking oil, as directed on cake box
  • 3
    eggs, or whatever is directed on cake box
  • 1 c
    flaked coconut
  • 1 c
    pecan pieces
  • 8 oz
    cream cheese
  • 1 stick
    butter or margarine
  • 1 c
    powdered sugar

How To Make earthquake cake

  • 1
    In a bowl, prepare the German chocolate cake batter, as directed on the cake box. Set aside. NOTE: You'll need the mixer again in Step #5.
  • 2
    Lightly mist the bottom & sides of a 13 x 9" baking pan with cooking spray. Scatter the coconut & pecans over the bottom. Idea: Toast the coconut & pecans while the oven is preheating, maybe 5 minutes or so, stirring at least once, until coconut starts to brown. Allow to cool before adding cake batter. (This part was not in Bonita’s shared recipe.)
  • 3
    Pour the cake batter into the baking pan, over the coconut & pecans.
  • 4
    Put the block of cream cheese & the stick of butter in a microwave-safe bowl, .
  • 5
    In the microwave, CAREFULLY heat the cream cheese & butter until soft, but NOT melted, maybe 30 seconds or less. Add the powdered sugar and blend well with a mixer.
  • 6
    Spoon the cream cheese mixture over the cake batter. You don't have to be neat, but you might want to leave a "chocolate pocket" in the center of the cake so you can check for doneness near the end of baking.
  • 7
    Bake as directed on the cake box, usually at 350 degrees F for around 25-35 minutes. Check for doneness by inserting a toothpick into the "chocolate pocket" in the center of the cake.
  • 8
    Cool in the pan. (Come to think of it, I leave it in the pan until it's gone, which won't be long.) Refrigerate leftovers.
  • 9
    Decisions, decisions... Do you want to eat it warm, room temp., or chilled? Your choice.
  • 10
    My choice is to eat it warm (or warmed up in the microwave for about 9 seconds). No wrong answers here. It's so good, the ground might shake, but I really hope not! I wouldn't want it to be my "fault." (OK, I'll stop now!) =^..^=
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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