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You are here: Home / Recipes and Cooking Tips / Earthquake Cake

Earthquake Cake

July 16, 2010 by Alea Milham 12 Comments

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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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A piece of earthquake cake on a plate with a bite of cake on a fork.

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:

  1. Preheat oven to 350 degrees. Grease a 13 x 9 Baking Dish.
  2. Add the coconut and pecans to the baking dish. Mix to combine. Place the shredded coconut and chopped pecans on the bottom of the cake pan.
  3. Prepare the cake mix according to directions. Prepare cake mix as directed on the box.
  4. Pour over the cake batter over the coconut mixture. Pour the cake batter over the coconut and pecans.
  5. Blend the butter, cream cheese, and powdered sugar in a medium bowl. The cream cheese mixture in a bowl.
  6. Drop by the cream cheese mixture a spoonful at a time on top of the cake mix. Drop the cream cheese mixture by the spoonful on to the top of cake mixture.
  7. Take a knife and run it between the lumps of the cream cheese mixture. Use a knife to cut the cream cheese mixture into the cake mix..
  8. Once the cream cheese mixture is fully swirled into the cake batter, place it in the oven. When the cream cheese mixture is fully cut into the cake batter place it in the oven.
  9. Bake the cake at 350 for 45 minutes or until an inserted toothpick comes out clean. The earthquake cake in a 9x13 baking dish.
  10. 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.

A slice of earthquake cake on a white plate.

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

a slice of earthquake cake recipe
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Earthquake Cake Recipe

Try this easy Earthquake Cake recipe for a delicious and impressive dessert! Doctoring a chocolate cake mix has never been tastier.
Course Dessert
Cuisine American
Keyword earthquake cake recipe
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 12
Author Alea

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.

A piece of Earthquake Cake on a white plate.

More Doctored Cake Mix Recipes

Triple Chocolate Bundt Cake

Easy Applesauce Bundt Cake

Pumpkin Spice Bundt Cake

Mocha Fudge Bundt Cake

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”.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Porch Days says

    July 19, 2010 at 3:31 pm

    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

    Reply
  2. Laura says

    July 18, 2010 at 7:19 pm

    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!).

    Reply
  3. Rebecca says

    July 18, 2010 at 1:51 pm

    Okay, how's a girl supposed to lose 10 pounds so her pants fit looser with YOU around sharing all of your desserts?!

    Reply
  4. Mary says

    July 17, 2010 at 2:05 pm

    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

    Reply
  5. Struggler says

    July 17, 2010 at 3:42 am

    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 🙂

    Reply
  6. the country cook says

    July 16, 2010 at 5:59 pm

    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

    Reply
  7. Joyce says

    July 16, 2010 at 1:00 pm

    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.

    Reply
  8. Jill says

    July 16, 2010 at 12:07 pm

    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

    Reply
  9. Alea says

    July 16, 2010 at 5:12 am

    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! 😀

    Reply
  10. Jill says

    July 16, 2010 at 4:22 am

    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!

    Reply
  11. black eyed susans kitchen says

    July 16, 2010 at 3:02 am

    Right up our alley…my daughter and I will be trying this recipe very soon. Yummmm…everything we love in one cake!

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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