Description
This delightfully messy Earthquake Cake features a decadent swirl of cream cheese and a hidden crust of coconut and pecans. It is a rustic, one-pan dessert that naturally cracks during baking to reveal a molten, gooey chocolate center.
Ingredients
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 box German chocolate cake mix
- Water, oil, and eggs (as called for by the cake mix)
- 8 oz cream cheese, softened
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- Scatter the flaked coconut and chopped pecans evenly across the bottom of the pan to create the base layer.
- In a large bowl, prepare the German chocolate cake mix using the water, vegetable oil, and eggs as directed; pour the batter over the coconut and pecan layer.
- In a separate bowl, beat the softened cream cheese, melted butter, and vanilla until smooth, then gradually mix in the confectioners’ sugar until creamy.
- Dollop the cream cheese mixture over the cake batter and swirl gently with a knife, being careful not to overmix.
- Bake for 30 to 40 minutes until the edges are set but the center remains slightly jiggly, then allow it to cool slightly before serving.
Notes
For the best results, ensure your cream cheese is completely at room temperature before mixing to avoid small lumps in your swirl. This cake is meant to be eaten with a spoon rather than a fork, as the gooey center makes it beautifully unstable and rich.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American