Earthquake Cake

5 from 2 votes

This Earthquake Cake layers German chocolate cake mix over toasted coconut and pecans, then swirls a rich cream cheese mixture through the top before baking. One pan, no frosting, and completely irresistible warm or at room temperature.

Course Dessert

Cuisine American

Keyword chocolate earthquake cake, classic earthquake cake, earthquake cake, earthquake cake recipe, earthquake cake with a cream cheese layer

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 485kcal

Author Blair Lonergan

Equipment

9 x 13-Inch Baking Dish

Ingredients

1 cup sweetened shredded coconut
1 cup chopped pecans
1 (15.25 ounce) box German chocolate cake mix, plus additional ingredients called for on the package
½ cup salted butter, softened at room temperature
8 ounce block cream cheese, softened at room temperature
1 teaspoon vanilla extract
1 cup confectioner's sugar
¾ cup chocolate chips
Optional, for serving: vanilla ice cream, whipped cream, chocolate syrup, or caramel sauce

Instructions

Preheat oven to 350°F. Grease a deep 9x13-inch baking dish (at least 2 inches deep). If you're not sure your pan is deep enough, set it on a rimmed baking sheet to catch any overflow.
Spread the coconut and pecans in an even layer across the bottom of the prepared dish.
Prepare the cake mix according to package instructions.
Pour the batter evenly over the coconut and pecan layer.
In a separate bowl, use an electric mixer to beat together the softened butter, cream cheese, and vanilla extract until smooth. Gradually add the confectioner's sugar and mix until fully incorporated.
Dollop the cream cheese mixture over the top of the batter in spoonfuls.
Use a knife to gently swirl it in with a few slow passes. Don't over-swirl or you'll lose the ribbon effect.
Scatter the chocolate chips evenly over the top.
Bake for 40 to 45 minutes. Do not use a toothpick to test for doneness. Instead, gently press the center of the cake with your fingers. When the chocolate cake portion springs back and feels set, the cake is ready, even if there's still a slight jiggle. The inside will be gooey by design.
Cool in the pan before slicing. For neat squares, let it cool completely. For a warm, gooey serving, slice after about 20 minutes and serve with a scoop of vanilla ice cream.

Notes

Use a deep pan. Your 9x13-inch baking dish should be at least 2 inches deep. The batter puffs up significantly during baking. When in doubt, place the dish on a rimmed baking sheet to catch overflow.
Block cream cheese only. Do not substitute with spreadable cream cheese from a tub. It has too much moisture and will affect the texture of the swirl. Make sure it's fully softened before mixing.
Cake mix substitutions. German chocolate cake mix is the classic choice, but regular chocolate, Devil's Food, or chocolate fudge cake mix all work well.
Don't over-bake. This cake is meant to be gooey inside. Pull it when the chocolate cake portion feels set to the touch, even if there's a slight jiggle. It will firm up as it cools.
Serve warm for a molten, gooey texture. For clean slices, let it cool completely first. Top with vanilla ice cream and a drizzle of chocolate syrup or caramel sauce.
Make ahead. Bake the day before, cover tightly, and refrigerate overnight. Bring to room temperature before serving or warm individual slices in the microwave for about 20 seconds.
Refrigerate covered for up to 4 days. Freeze tightly wrapped for up to 2 months. Thaw in the refrigerator overnight.

Nutrition