Earthquake Cake is a fun cake that combines boxed cake mix with coconut, pecans, and cream cheese filling. When baked, the cake has crevices and cracks like a cake that has literally been through an earthquake. The end result is a deliciously moist gooey chocolate ooey cake with pockets of cream cheese, pecans and coconut.
- 1-½ cup chopped pecans
- 1-½ cup Sweet coconut flakes
- 1 box (approx. 18 oz. size) Chocolate Cake Mix
- Eggs, oil and water according to cake mix package
- 1-¼ cup chocolate chips, divided
- 1 teaspoon Canola oil
- ½ tablespoon Flour
- ½ cups Butter
- 8 ounces, weight Cream cheese, softened at room temperature
- 3 cups Granulated sugar
Preheat the oven to 350ºF. Spray a 9×13-inch deep pan with nonstick cooking spray. Sprinkle the pecans and coconut evenly over the bottom of the pan.
Mix cake according to box directions with egg, vegetable oil and water. In a small bowl, combine 3/4 cup chocolate chips with the canola oil. Sprinkle with flour and stir to combine. Stir chocolate chips into cake mix and pour into baking dish over pecans and coconut.
Melt the butter in the microwave and let it cool slightly. Using a mixer, beat cream cheese until smooth and lump-free. Slowly add the melted butter and beat until smooth. Add powdered sugar 1 cup at a time and mix until smooth. Drop cream cheese mixture by heaping tablespoons at random on top of cake. Sprinkle the remaining chocolate chips on top.
Bake for 40 minutes or until chocolate cake portion is set.
Note: The toothpick test will not work on this cake as it is a gooey cake.