I came across this cake on Cookie Madness. I had never heard of an Earthquake Cake, but it sounded good. I googled “Earthquake Cake” and found out this is a thing. Lots of people had recipes for it. I couldn’t find out why it was called “Earthquake Cake”, but I decided to give it a try!
Chicken Legs absolutely loved this. I knew he would because he loves German Chocolate Cake, and this is basically an upside down German Chocolate Cake with a cheesecake filling. Word of caution, this is very rich. Make sure you have a glass of milk handy when you eat it! You can serve this cold or at room temperature. I found it easier to serve at room temperature.
- 1 1/2 cups sweetened flaked coconut
- 1 cup chopped pecans
- 1/2 cup chocolate chips
- 1/2 cup butter, melted
- 8 ounces cream cheese, softened
- 3 3/4 cups (1 pound box) powdered sugar
- 1 teaspoon of vanilla
- 1 box German chocolate cake mix plus eggs, oil and water as called for on box
Preheat oven to 350 degrees. Spray a 9×13-inch pan with cooking spray.
Sprinkle the coconut, chocolate chips and chopped pecans evenly in the bottom of the pan.
Prepare cake mix according to package directions. Pour the cake mix over the coconut mixture.
In a medium bowl, using a hand held mixer, beat the melted butter, cream cheese, powdered sugar and vanilla until smooth. Spread cream cheese mixture, as evenly as possible, over the cake mix.
Bake for 40 to 50 minutes.
Cool cake completely and refrigerate before serving. You may serve it chilled or at room temperature. (We preferred it at room temperature)