Introduction

Easy Earthquake Cake is a delightful dessert featuring a rich chocolate base mixed with gooey cream cheese swirls, toasted coconut, and crunchy pecans. It’s a simple one-pan treat that combines textures and flavors for a crowd-pleasing bake.

Easy Earthquake Cake Recipe - Recipe Image

Ingredients

1½ cups sweetened coconut (flaked)
15.25 ounce box chocolate fudge cake mix
1⅛ cups water (or 1 cup plus 2 tablespoons)
3 eggs
½ cup vegetable oil
8 ounces cream cheese (softened)
½ cup butter (melted)
1 teaspoon vanilla extract
2¾ cups powdered sugar
1 cup semi-sweet chocolate chips
1½ cups pecans (chopped)

Instructions

Step 1: Preheat the oven to 350°F.
Step 2: If desired, toast the coconut in a skillet over low heat, stirring often, or broil in the oven for 2 to 3 minutes until lightly browned.
Step 3: In a large bowl, mix together the cake mix, water, eggs, and oil on low speed until well combined. Set aside.
Step 4: In a medium bowl, use a mixer to cream the softened cream cheese, melted butter, and vanilla extract. Gradually add powdered sugar and mix until smooth. Set aside.
Step 5: Grease only the bottom of a 9×13-inch baking pan. Evenly spread the toasted coconut, chopped pecans, and chocolate chips on the bottom.
Step 6: Pour the cake batter evenly over the nut and coconut layer.
Step 7: Drop spoonfuls of the cream cheese mixture over the cake batter and use a skewer or butter knife to gently swirl it into the batter.
Step 8: Bake for 40 to 45 minutes until the top is set and a toothpick inserted near the center comes out with moist crumbs.
Step 9: Let the cake cool slightly before cutting. The inside will remain deliciously gooey.

Tips & Variations

For extra flavor, add a pinch of cinnamon or espresso powder to the cake batter.
Swap pecans with walnuts or almonds if preferred.
Use unsweetened coconut for a less sweet version.
To make individual servings, bake in muffin tins for 20 to 25 minutes.

Storage

Store leftover cake covered tightly in the refrigerator for up to 5 days. To reheat, warm slices in the microwave for 15 to 20 seconds to soften the cream cheese layers. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

While chocolate fudge is traditional, you can experiment with devil’s food or even chocolate chip cake mixes for slightly different tastes.

Do I have to toast the coconut?

Toasting enhances the flavor and crunch of the coconut but you can skip this step if short on time—the cake will still taste great.

Easy Earthquake Cake Recipe

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★★★★★

4.6 from 99 reviews

This Easy Earthquake Cake is a deliciously decadent dessert featuring a rich chocolate fudge cake layered over toasted coconut, chopped pecans, and semi-sweet chocolate chips. Swirled with a creamy, sweetened cream cheese mixture throughout, this gooey treat is perfect for any occasion and easy to make with simple ingredients.

Author: Bella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1½ cups sweetened coconut (flaked)
15.25 ounce box chocolate fudge cake mix
2¾ cups powdered sugar
1 cup semi-sweet chocolate chips
1½ cups chopped pecans

Wet Ingredients

1⅛ cups water (or 1 cup plus 2 tablespoons)
3 eggs
½ cup vegetable oil
8 ounces cream cheese (softened)
½ cup butter (melted)
1 teaspoon vanilla extract

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when the batter and toppings are prepared.
Toast Coconut: If desired, toast the flaked sweetened coconut by placing it in a skillet over low heat on the stovetop, stirring often until golden, or alternatively, broil it in the oven for 2 to 3 minutes to enhance its flavor and texture.
Mix Cake Batter: In a large bowl, combine the chocolate fudge cake mix, water, eggs, and vegetable oil. Mix on low speed until all ingredients are well incorporated and smooth. Set this batter aside.
Prepare Cream Cheese Mixture: In a medium bowl, use a mixer to cream together the softened cream cheese, melted butter, and vanilla extract until smooth. Gradually add the powdered sugar and continue mixing until the mixture is creamy and no lumps remain.
Assemble Base Layer: Grease only the bottom of a 9×13-inch baking pan. Evenly spread the toasted coconut, chopped pecans, and semi-sweet chocolate chips over the bottom of the pan to form the base layer.
Pour Cake Batter: Pour the prepared chocolate cake batter evenly over the coconut, pecan, and chocolate chip layer. Spread smoothly to cover all the toppings.
Add Cream Cheese Swirls: Drop dollops of the cream cheese mixture sporadically over the top of the cake batter. Using a skewer or butter knife, gently swirl the cream cheese mixture into the chocolate batter to create a marbled effect.
Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the cake is set with a slightly gooey inside.
Cool and Serve: Allow the cake to cool slightly before cutting into squares. Serve warm or at room temperature for a rich, gooey dessert experience.

Notes

Toasting the coconut is optional but recommended for enhanced flavor and texture.
Make sure the cream cheese is softened to avoid lumps in the cream cheese mixture.
For easier swirling, use a small spoon or offset spatula to spread the cream cheese dollops.
This cake tastes great warm but can also be refrigerated and enjoyed chilled.
Use a greased pan to prevent sticking, focusing only on the bottom as instructed.

Keywords: earthquake cake, chocolate fudge cake, cream cheese dessert, easy cake recipe, coconut cake, pecan dessert, chocolate chip cake