Try this easy Earthquake Cake recipe for a delicious and impressive dessert! Doctoring a chocolate cake mix has never been tastier.
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I am not a huge fan of cake mixes, but I do occasionally enjoy doctoring cake mixes. This doctored cake mix recipe was passed on to me by a friend. I can’t remember why, but she showed up at my house with this cake (perhaps because I frequently tell my friends not to visit unless they come bearing chocolate). I took one bite and asked for the recipe! She said, “Oh, it’s easy and started writing it down”. A delicious cake that is so easy to make, my friend had it memorized, is a recipe that is going to end up in my repertoire!
Why is called an Earthquake Cake?
While the cake is baking, the ingredients shift around, causing the cream cheese topping to create cracks in the top of the cake which causes the cake surface to look like it is covered in earthquake fault lines, thus the name.
What kind of Cake Mix should You Use?
The important thing is to use a 15.25 ounce box cake mix, which are getting harder to find. You can use any variety of chocolate cake mix you prefer: German Chocolate Cake Mix, Devil’s Food Cake, or just regular chocolate cake mix.
Tips for Making Earthquake Cake
You can make this cake in a 13×9 baking dish. I like to use a Pyrex baking dish with a lid as it makes it easy to transport to parties. And on the off chance there are any leftovers, I can just put the lid on the dish and pop it in the refrigerator.
Earthquake cake is so easy to make because it is served directly from the baking dish. In addition, the cake doesn’t need frosting, since the cream cheese mixture that is swirled throughout the cake adds a delicious sweetness.
This cake can be served warm or cooled. I prefer it cooled. My husband and kids love it no matter whether it is warm or cool. It is easier to cut when it is cool. When it is cool, you can cut straight lines for each piece of cake, but when it is warm, it is a little messier.
Earthquake Cake Recipe
Ingredients:
- 1 cup shredded coconut
- 1 cup pecans, chopped
- 1 8 oz. stick of cream cheese softened
- 1 cup of butter (2 sticks), melted
- 1 pound powdered sugar
- 1 chocolate cake mix (15.25 ounce cake mix)
- eggs (the amount listed on the cake mix box)
- oil (the amount listed on the cake mix box)
- water (the amount listed on the cake mix box)
Directions:
- Preheat oven to 350 degrees. Grease a 13 x 9 Baking Dish.
- Add the coconut and pecans to the baking dish. Mix to combine.
- Prepare the cake mix according to directions.
- Pour over the cake batter over the coconut mixture.
- Blend the butter, cream cheese, and powdered sugar in a medium bowl.
- Drop by the cream cheese mixture a spoonful at a time on top of the cake mix.
- Take a knife and run it between the lumps of the cream cheese mixture.
- Once the cream cheese mixture is fully swirled into the cake batter, place it in the oven.
- Bake the cake at 350 for 45 minutes or until an inserted toothpick comes out clean.
- Place the baking dish on top of a wire cooling rack while it cools. You can allow it to cool for 5 -10 minutes and serve it warm and gooey. However, you can bake this cake ahead of time, allow it to cool completely, and serve it when you wish.
You can serve the cake with a scoop of vanilla ice-cream if you wish. Ice-cream goes especially well with the cake if you choose to serve it warm.
How to Store the Leftover Cake
The leftover cake can be stored in the refrigerator for up to 5 days, but my family usually devours it within a day or two. After the cake has completely cooled, put the lid on the baking dish, and place it in the refrigerator. If you didn’t use a baking dish with a lid, cover the dish with foil or plastic wrap, or transfer the remaining cake to a covered container.
Printable Recipe for Earthquake Cake
Earthquake Cake Recipe
Ingredients
- 1 cup coconut
- 1 cup pecans chopped
- 8 oz. stick of cream cheese softened
- 1 cup butter (2 sticks) melted
- 1 pound powdered sugar
- 1 chocolate cake mix prepared according to the directions on the box
Instructions
- Preheat oven to 350 degrees. Grease a 13 x 9 Baking Dish.
- Add the coconut and pecans to the baking dish. Mix to combine.
- Prepare the cake mix according to directions.
- Pour the cake batter over the coconut mixture.
- Blend the butter, cream cheese, and powdered sugar in a medium bowl.
- Drop the cream cheese mixture a spoonful at a time on top of the cake mix.
- Take a knife and run it between the lumps of the cream cheese mixture.
- Bake the cake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean.
- Let the cake cool in the baking dish placed on top of a wire cooling rack.
More Doctored Cake Mix Recipes
Do you like doctored cakes? Or are you a purist who only serves homemade desserts?
P.S. If you knock on my door and I ask for the password, the correct answer is “I have chocolate”.
Porch Days says
This cake sounds so good. Cream cheese makes anything better! I have had a couple of people check out my blog and they haven't had the problem you speak of. I use a MacBook Pro and Apple computers don't usually get a virus. I hope the problem does not continue for you. Nancy
Laura says
I too am not all that crazy about cake mixes, but love using them as a base for other cakes or desserts. I have several favorites, but am always on the lookout for new recipes. We will definitely be giving this one a try (the easy triple chocolate cake remains our favorite though–try it with a devil's food mix versus german chocolate if you REALLY like chocolate–wow!).
Rebecca says
Okay, how's a girl supposed to lose 10 pounds so her pants fit looser with YOU around sharing all of your desserts?!
Mary says
Alea, this looks wonderful and I love that it is so easy to do. I hope you'll go ahead and post your recipe for cowboy caviar. The world thrives on diversity and we need lots of different recipes for the same dish. I hope you are having a fabulous day. Blessings…Mary
Struggler says
Looks delicious! I rarely bake, so if I do, I'm not strict about homemade versus mix – husband is happy with more or less anything 🙂
the country cook says
That looks really good! I'm halfway between a purist and a cake doctor. I love doing things from scratch, but I have no qualms busting out the box mixes when I'm in a pinch for time. – http://www.delightfulcountrycookin.com
Joyce says
I would say that is a .9 on the earthquake scale! Yummy. As long as it tastes good I don't care if it starts with a mix.
Jill says
Alea,
My daughter is so excited you shared this post! We will be making more crafts today after we get back from the park for their dolls. She is dreaming of visiting their store in New York! I will post it this afternoon sometime, and again thank you so much for sharing it! You made two little girls very very happy! 😉
Blessings, Jill
Alea says
Jill, The American Girl Shine On Team follows me on twitter, as well as a several American Girl fans, so I was thrilled to be able to share your post on twitter. Your post has to be much more interesting to some of my followers than squash! 😀
Jill says
Alea,
Thanks for stopping by my blog and for your lovely comment! I enjoy doing lots of crafts and activities with my girls, as well as teaching them to cook. Hope you have a great weekend!
black eyed susans kitchen says
Right up our alley…my daughter and I will be trying this recipe very soon. Yummmm…everything we love in one cake!