Earthquake Cake {with Cake Mix!}

This Earthquake Cake layers German chocolate cake mix over toasted coconut and pecans, then swirls a rich cream cheese mixture throughout. It tastes like a cross between a German chocolate cake and a chocolate chip cheesecake, and it’s one of my most-requested potluck desserts!

Before You Get Started

A few tips will make all the difference with this one. The cake is forgiving, but these three things are worth knowing before you begin.

• Use a deep 9×13-inch pan. This cake puffs up significantly during baking. Your pan should be at least 2 inches deep. If you’re not sure, set the dish on a rimmed baking sheet to catch any overflow.
• Use full-fat block-style cream cheese only. Spreadable cream cheese from a tub has too much moisture and won’t give you the right texture for the swirl. Make sure it’s fully softened before you start so it blends smoothly.
• Don’t rely on the toothpick test. This cake is meant to stay gooey inside, so the toothpick might not come out clean. See the baking step below for exactly how to tell when it’s ready.

How to Make Earthquake Cake

This dessert is ready for the oven in about 15 minutes. The layers go together quickly, the oven does the rest, and the result is a cracked, gooey cake that looks as good as it tastes!

Step 1: Prep the Pan

Preheat your oven to 350°F and grease a deep 9×13-inch baking dish. Spread the shredded coconut and chopped pecans in an even layer across the bottom of the pan. 

This layer gets toasty and fragrant underneath the cake, so don’t skip it.

Step 2: Mix and Pour the Batter

Prepare the cake mix according to the package instructions.

Pour the batter directly over the coconut and pecan layer and spread it evenly to the edges.

Step 3: Make the Cream Cheese Swirl

Using an electric mixer, beat the softened butter, cream cheese, and vanilla extract until smooth. Add the confectioner’s sugar gradually and mix until fully incorporated and creamy.

Dollop the mixture over the top of the batter in spoonfuls, spacing them out across the pan.

Then use a knife to gently swirl it in.

A few slow passes is enough. If you over-swirl, you’ll lose the distinct ribbons that give this cake its signature look.

Step 4: Add Toppings and Bake

Scatter the chocolate chips over the top. Bake for 40 to 45 minutes.

⇢ How to know when it’s done: Skip the toothpick. Instead, gently press the center of the cake with your fingers. When the chocolate cake portion springs back and feels set, it’s ready, even if there’s still a slight jiggle in the middle. The inside should be gooey, not raw, and the cake will continue to firm up as it cools.

⇢ Pull it on the early side. Over-baking dries out the cake and you lose that molten, fudgy interior that makes earthquake cake so good.

Step 5: Cool and Slice

Let the cake cool in the pan before cutting. If you slice into it while it’s still warm, the pieces will be gooey and harder to plate cleanly, which is completely fine if that’s what you’re going for. 

For neat squares, wait until it’s cooled completely

⇢ Serving: Serve the cake warm if you love that molten, gooey texture straight from the oven. For cleaner slices, let it cool completely. Either way, a scoop of vanilla ice cream on top is the move. Add a drizzle of chocolate syrup or caramel sauce if you really want to go for it.

Earthquake Cake Variations

The basic formula (cake mix, cream cheese swirl, mix-ins on top) works with almost any flavor combination. Here are a few favorites:

• Substitute almonds, walnuts, or hazelnuts for the pecans, or skip nuts altogether if you prefer.
• Red Velvet Earthquake Cake: Swap in a box of red velvet cake mix instead. The cream cheese swirl is a natural fit with that flavor. → Similar Recipe: Southern Red Velvet Cake
• Lemon or Strawberry Earthquake Cake: Use a lemon cake mix or a strawberry cake base and swap in white chocolate chips. → Similar Recipes: Lemon Bundt Cake or Strawberry Cake 
• Oreo Earthquake Cake: Skip the coconut and pecans and line the bottom with a layer of Oreo cookies instead. Use a regular chocolate cake mix, swirl in the same cream cheese mixture, and finish with a layer of crushed Oreos before baking. (Love Oreos? Try this Oreo Poke Cake, too.)
• Reese’s Earthquake Cake: Beat some peanut butter into the cream cheese mixture, then top the cake with chopped Reese’s peanut butter cups.

Storage & Make-Ahead

Refrigerator: Store the cake covered in the refrigerator for up to 4 days. The texture actually holds up nicely, and the cake is just as good cold as it is warm. Let it come to room temperature before serving, or warm individual slices in the microwave for about 20 seconds.

Freezer: Earthquake Cake freezes well. Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Make Ahead: This is a great dessert to bake the day before. Just cover tightly and refrigerate overnight. Some people think it’s even better the next day once the layers have had time to set.

Frequently Asked Questions