Earthquake Cake
This rich and gooey Earthquake Cake is loaded with chocolate, cream cheese, coconut, and pecans—an easy, crowd-pleasing dessert that’s full of flavor and texture.
Servings 12
Calories 589kcal
Ingredients
- 1 package cream cheese 8oz/250g package, softened
- ½ cup salted butter melted
- 3 cups powdered sugar
- 1 cup pecans chopped
- 1 cup shredded sweetened coconut
- 1 box chocolate cake mix
- 1 cup water
- 3 large eggs
- ½ cup vegetable oil
- ½ cup sweetened condensed milk
Instructions
- Preheat oven to 350℉. Grease a 9×13 inch baking pan and set aside.
- Beat cream cheese, butter and icing sugar together with a mixer until smooth. Set aside.
- Spread pecans and coconut on the bottom of the baking pan.
- In a large bowl, stir together cake mix, water, eggs, oil and sweetened condensed milk. Pour into baking pan.
- Spoon cream cheese mixture over cake.
- Bake for 40 minutes.
Video
Notes
- Let the cream cheese soften before mixing for a smooth, creamy texture.
- Toast the pecans for extra flavor, if desired.
- Don’t worry if the cake looks cracked on top—it’s supposed to!
- Let the cake cool completely before slicing to help the layers set.
- Store leftovers in the fridge for up to 5 days, or freeze for longer storage.
Nutrition
Serving: 1piece | Calories: 589kcal | Carbohydrates: 70g | Protein: 6.9g | Fat: 33.8g | Saturated Fat: 15.6g | Polyunsaturated Fat: 15.6g | Cholesterol: 95mg | Sodium: 478mg | Fiber: 2.4g | Sugar: 49.8g
