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!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 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
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.
- 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.
Calories: 550kcal | Carbohydrates: 65g | Protein: 4g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 42mg | Sodium: 457mg | Potassium: 286mg | Fiber: 3g | Sugar: 48g | Vitamin A: 500IU | Calcium: 88mg | Iron: 2.9mg