This earthquake cake is a chocolate cake loaded with coconut, pecans, cream cheese and chocolate chips. A super gooey and delicious cake that ALWAYS gets rave reviews!
Looking for something a little different to serve at your next gathering? This chocolate earthquake cake is filled to the brim with goodies and starts with a cake mix which means it’s super easy to make. Serve this cake alongside other sweet treats such as cheesecake stuffed strawberries and crock pot candy for a dazzling dessert display.
Let me first start by saying that this earthquake cake is not the prettiest cake out there – but what it lacks in looks it makes up for in flavor! This is one fabulous cake loaded with pretty much everything you can imagine – chocolate, pecans, coconut AND cream cheese. It also happens to be super easy to make!
Earthquake Cake ingredients
You will need pecans, coconut flakes, chocolate cake mix, oil, eggs, water, butter, cream cheese, powdered sugar and chocolate chips to make this cake.
How do you make earthquake cake?
Start by placing shredded coconut and chopped pecans at the bottom of a cake pan. Next, prepare your chocolate cake batter according to the package directions, and pour the cake mixture over the coconut and pecans. Beat the cream cheese, butter and powdered sugar together until smooth. Place dollops of the cream cheese mixture all over the top of the cake, then add a sprinkle of chocolate chips. Bake until the cake is set. Let the cake cool, then cut it into squares and enjoy!
Tips for the perfect cake
- Make sure your 9″x13″ baking dish is at least 2 inches deep, preferably deeper. If your pan isn’t as deep, try a larger pan or put your pan on a baking sheet before you place it in the oven in case of any overflow of batter.
- Your cake will have lots of cracks and tunnels and pockets full of delicious flavor. If the look of the craters bothers you, you can always sprinkle some more chocolate chips into the gaps after it comes out of the oven, they’ll melt from the heat of the warm cake and be totally delicious.
- This cake can be stored at room temperature for 24 hours, or in the refrigerator for up to 5 days.
- I recommend using a chocolate fudge cake mix, but a standard chocolate, German chocolate cake mix, or devil’s food cake will also work well.
Recipe FAQs
They call this cake an earthquake cake because it looks like there’s been an earthquake when you pull it out of the oven!
You can freeze earthquake cake for up to 2 months. You can wrap the entire cake in foil, or cut it into slices and cover the individual pieces in either foil or plastic wrap.
Flavor Variations
This cake is fabulous as-is, but there are many different ways to customize the flavors to your tastes!
- Chocolate: Instead of semisweet chocolate chips, try using a different type of chip such as milk chocolate, white chocolate, butterscotch or peanut butter.
- Nuts: No pecans on hand? Almonds, walnuts or peanuts are also great choices.
- Add-Ins: You can add other ingredients such as chopped candy bars, peanut butter cups, maraschino cherries, a drizzle of caramel sauce, a dash of vanilla extract or even mini marshmallows.
This earthquake cake feeds a crowd, which means it’s perfect for potlucks, birthday parties and other special occasions. No one will ever guess that this cake starts with a box of mix, they’ll think you made the whole thing from scratch!
If you love chocolate, this earthquake cake is an absolute must try. For an extra special treat, try adding a drizzle of chocolate frosting or a scoop of vanilla ice cream. My family requests it constantly, and I’m always happy to oblige!
More decadent desserts
- Funfetti Cookies
- Peanut Butter Brownies
- Microwave Caramels
- No Bake Peanut Butter Cookies
- Chocolate Coconut Cake
Earthquake Cake Video
Earthquake Cake
Ingredients
- cooking spray
- 1/2 cup chopped pecans
- 1 1/2 cups sweetened flaked coconut
- 1 box chocolate fudge cake mix
- eggs, oil and water according to cake mix package
- 1/2 cup butter melted
- 8 ounces cream cheese softened
- 2 1/2 cups powdered sugar
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Coat a 9″x13″ pan with cooking spray.
- Place the pecans and coconut in an even layer in the bottom of the pan.
- Prepare the cake mix according to package directions and pour the cake batter over the coconut and pecans.
- Place the cream cheese in a medium bowl and beat with a mixer until smooth. Add the butter and beat until combined.
- Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until smooth.
- Place dollops of the cream cheese mixture on top of the cake batter. Sprinkle the chocolate chips over the cake.
- Bake the cake for 40 minutes or until the cake has set.
- Cool, cut into squares and serve.
Notes
- Recipe adapted from South Your Mouth.
- Make sure your 9″x13″ pan is at least 2 inches deep, preferably deeper. If your pan isn’t as deep, try a larger pan or put your pan on a baking sheet before you place it in the oven in case of any overflow of batter.
Why don’t you use 1 teaspoon of pure vanilla
extract in this cake?????? I know it is not from scratch
But if I make this I will be using a do it yourself
“cake mix” . Yes they have those types of recipes
Out there and I have 4 of them on my Pinterest
Cooking board. I will be using pure vanilla extract
and a chocolate do it yourself cake mix if I make this.
Please let me know by e-mailing me at
midnight0675@frontier.com
I’m sure this recipe would work just fine with vanilla extract and a homemade cake mix, I hope you enjoy it!
Making this now… followed directions to a T. My 9×13 inch pan is totally overflowing! Such a mess in my oven & the overflow resulted in a mess and billowing smoke from the oven. What’s worse is the cake isn’t set and my family is disappointed by the thought of not being able to taste this delicious-looking recipe!!! I’m in the process of problem-solving but my first recommendation is DO NOT USE A 9×13 PAN. Use a larger pan!! Next time I attempt this recipe – and I will! 😉- I will use my 10.5×15.4” lasagna pan.
I’m so sorry to hear that this happened to you!! How deep is your pan? The pan pictures is about 2.5-3 inches deep, I wonder if your pan was more shallow? I will update the recipe to make a note of pan size and again I apologize that this happened for you.
It’s the standard 9x13x2” pan. No worries though and certainly no need to apologize. It just seemed that the other comments were about how delicious the cake looks – and indeed it *is* delicious looking! So I wanted to make sure it was mentioned in case others had the same issue I had.
Funny story… I kept an eye on it, laid foil on the bottom to catch any further spills and continued to bake at the lowest setting on my oven until the cake was done. (We are determined people over here. 😉) The continued billowing smoke – despite opening windows and getting a fan – did set off the fire alarm, alarm company called and we told them all was under control. Minutes later, the stuff on the bottom of the oven caught fire BUT we were right there when it happened to smother the flames! In the end, my oven got a much needed Spring cleaning 👍🏼and most importantly THE CAKE WAS DELICIOUS 😋 The kids are already asking for it again. btw, the erupting creamy filling caused a name change; in our house it’s lovingly coined the “Volcano Cake”. 😉😂🤣🤣 Thanks for the recipe!
Ugh, I’m sorry it made such a mess but I’m glad you were able to enjoy it in the end!
OMG! This is my kind of awesome cake! Making it for my Bunco group!
Wow! I went drooling iver the pictures. I would love to make and share it to my little cousins. They will love this for sure! I’ll make some over the weekends so I can bring it to our grandparents house.
So indulgent! I love the shortcut in using the cake mix. Looks delicious!
Oh my goodness, my neighbor (and I) would love this. Her Birthday is this week and I want to make her something even though her family will buy her a cake. She loves anything with coconut in it so this will be a real treat.
Chocolates and coconuts must be a good combination. Will have to try this soon because the photos are really tempting me! 🙂
This looks like the type of cake that would be so satisfying and delicious. I know my kids would love it!
Wow! This sounds absolutely amazing! I think my mom would love this so much. I’ll make it for her birthday.
Wow that is one crazy cake! Coconut and pecans sound like winning additions to it.
OMG, this cake looks delicious and I bet it’s a crowd pleaser and it looks super easy. We have a lot of potlucks at church and work and I’m always looking for new recipes.
Thank you for the recipe! We will be visiting my aunt on Sunday and this Earthquake Cake would be a perfect gift for her. My aunt has been working abroad and she came home after 12 years! I can’t wait to make this cake for her as our “Welcome Home” treat.
I have never had a cake like this, but really, REALLY want to make it! This would be fun to make for a party, that way others can enjoy it and I will not be tempted to eat it all. 😉
I SO love that it has a coconut base and the pecans are a nice touch. The cake is perfect and the cream cheese makes this dessert even more decadent! Love the recipe!
Aaah, pretty doesn’t always equal tasty! This actually still manages to look good, despite your warnings! I want to grab a spoon and get digging in!
Yum, this cake looks so good. I tend to love anything with chocolate in it. I am so going to make this shortly. I could use some cake.
Wonderful recipe, and a great cake for a hawaiian/ volcano themed party. (earthquakes are known to have caused volcanic eruptions.) Looks delicious. Thanks for sharing.
Look at all of that yummy looking chocolate! And the cream cheese! I am finding myself suddenly in the mood for some baked chocolate treats now.
Your Earthquake Cake looks like my kind of cake! It looks so moist and ooey gooey – just the way I like it. Pecans are my favorite nuts and I’m such a coconut lover. Looks amazing!
Now this is right up my alley! I am all for yummy desserts that combine a whole bunch of my favorites like this.