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–+ servings

Earthquake Cake

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A rich chocolate cake with creamy swirls of tangy cream cheese, topped with coconut and crunchy pecans, perfect for potlucks and holiday gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 box chocolate cake mix Use a boxed mix for speed.
  • 3 large eggs For structure and moisture.
  • 1/2 cup vegetable oil Can substitute with light olive oil or melted coconut oil.
  • 1 cup water To hydrate the mix.
Cream Cheese Mixture
  • 8 oz cream cheese, softened Ensure at room temperature for smooth blending.
  • 1 cup powdered sugar To sweeten the cream cheese mixture.
Toppings
  • 1 cup shredded coconut Sweetened or unsweetened both work.
  • 1 cup chopped pecans Toast briefly for extra flavor.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. Soften the cream cheese to room temperature.
Making the Cake
  1. In a mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Beat until smooth, about 30–60 seconds.
  2. Pour and spread the batter evenly into the prepared pan.
Preparing the Cream Cheese Swirls
  1. In a separate bowl, beat softened cream cheese with powdered sugar until smooth.
  2. Drop tablespoon-sized dollops of the cream cheese mixture over the batter.
Adding Toppings
  1. Evenly sprinkle shredded coconut and chopped pecans over the top and press lightly.
Baking
  1. Bake at 350°F for 35–45 minutes. The center should be set but still moist.
Cooling and Serving
  1. Cool the cake on a rack for at least 20–30 minutes. Serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 8gSodium: 300mgFiber: 2gSugar: 20g

Notes

Store leftovers in an airtight container in the fridge for 3–4 days. Wrap individual slices in plastic wrap for freezing up to 2 months.

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