earthquake cake... lemon
(6 ratings)
I copied this recipe out of a Taste of Home Magazine, (some years back, I think around 2006 or so). I am posting it per a request by my Friend Pat. p.s. Over the years I added a few of my own touches to the recipe.
(6 ratings)
method
Bake
Ingredients For earthquake cake... lemon
-
1 1/4 cflaked coconut
-
1 1/4 c*chopped pecans, plus extra for garnish
-
1 pkglemon cake mix
-
1 1/4 cwater
-
1/4 cveg. oil
-
2eggs
-
1 pkg(8 oz) cream cheese, softened
-
1/2 cbutter, melted
-
1 cpowdered sugar
-
whipped cream (optional)
- PREHEAT OVEN TO 350° (OR AT 325°); 2 - OPTIONS FOR BAKING
- *OPTIONAL: HOLD BACK A FEW OF THE CHOPPED NUTS TO SPRINKLE OVER THE TOP JUST BEFORE POPPING CAKE INTO THE OVEN
How To Make earthquake cake... lemon
-
1Mix together coconut & pecans and spread in the bottom of a 'buttered' 9x13" pan.
-
2Combine cake mix, water, oil and eggs in a large bowl. Beat for 2 min. on med. speed.
-
3Pour the cake mix batter over the nuts & coconut.
-
4Combine the softened cream cheese, butter & powdered sugar and cream together until smooth.
-
5Drop the cream cheese mixture in dollops into the batter already in pan and sprinkle chopped nut over the top.
-
6Bake at 350° for 45 to 55 minutes OR at 325° for 1 hour and 10 minutes.
-
7When plated add a dollop of whipped cream and sprinkle with chopped nuts.
-
8Note from Cin: To make cake healthier...use a sugar-free cake mix and fat-free cream cheese. Making your own homemade powdered sugar from Splenda: https://www.justapinch.com/recipes/dessert/other-dessert/cins-homemade-powdered-sugar-for-diabetics-and.html You could also use Cool Whip Lite instead of heavy whipped cream.
- 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!
Categories & Tags for Earthquake Cake... Lemon:
ADVERTISEMENT