Earthquake Cake

This Earthquake Cake is a showstopper! Rich chocolate, coconut, and pecans topped with creamy frosting—perfect for any occasion!

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 12 servings

Course: Dessert

Cuisine: American

1.5 cups flaked sweetened coconut divided
1 cup pecans chopped
1 box Betty Crocker Super Moist Butter Recipe Chocolate Cake Mix plus ingredients on box to make cake (eggs, butter, and water)
18 oz cream cheese softened
0.5 cup salted butter softened
2 cups powdered sugar
1 tsp vanilla extract
0.5 cup semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan.
Step 2: Prepare the cake mix according to the package instructions by adding eggs, water, and melted butter. Mix until smooth.
Step 3: Fold in 1 cup of flaked coconut and the chopped pecans into the cake batter.
Step 4: Pour the batter into the prepared baking pan and spread evenly.
Step 5: In a separate bowl, beat the softened cream cheese, softened butter, powdered sugar, and vanilla extract until creamy.
Step 6: Drop spoonfuls of the cream cheese mixture onto the cake batter without spreading.
Step 7: Sprinkle the chocolate chips and remaining coconut over the top.
Step 8: Bake for about 40 to 45 minutes, or until a toothpick comes out clean.
Step 9: Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely. Slice and serve.