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Earthquake Cake

A delightful Southern dessert that combines rich chocolate, creamy cheese, and crunchy nuts, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups shredded coconut
  • 1 cup chopped pecans or walnuts Toasted nuts add an extra layer of flavor.
  • 1 box (16 oz) chocolate cake mix
  • 1 1/4 cups water
  • 3 large eggs
Cream Cheese Mixture
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
Toppings
  • 1 cup chocolate chips
  • 1/2 cup unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Sprinkle the shredded coconut and chopped nuts evenly over the bottom of the prepared baking dish.
Mixing the Batter
  1. In a large mixing bowl, combine the chocolate cake mix, water, and eggs, mixing until well combined.
  2. Pour the cake batter over the coconut and nuts in the baking dish, spreading it out gently.
Cream Cheese Layer
  1. In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth.
  2. Drop spoonfuls of this mixture over the cake batter, leaving room between each dollop.
  3. Gently swirl the cream cheese mixture into the cake batter with a knife or skewer.
Final Touches
  1. Sprinkle the chocolate chips evenly over the top of the cake.
  2. Drizzle the melted butter over the entire cake.
Baking
  1. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for at least 15 minutes before serving.

Notes

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Store leftovers covered at room temperature for up to 3 days or in the refrigerator for up to a week. Bring back to room temperature before serving.