Description

Easy Earthquake Cake is a deliciously rich and gooey dessert featuring layers of coconut, pecans, chocolate chips, and a creamy swirled cream cheese topping baked over a chocolate fudge cake base. This cake delivers a delightful combination of textures and flavors, perfect for chocolate lovers looking for a show-stopping yet simple dessert.

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 pecans (chopped)

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 prepare for baking the cake.
Toast Coconut (Optional): If desired, toast the sweetened coconut in a skillet over low heat while stirring often, or broil it in the oven for 2 to 3 minutes to enhance its flavor.
Prepare 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. Set the batter aside.
Make Cream Cheese Mixture: In a medium bowl, use an electric mixer to cream together softened cream cheese, melted butter, and vanilla extract. Gradually add powdered sugar and continue mixing until the mixture is smooth and creamy. Set aside.
Prepare Baking Pan: Grease only the bottom of a 9×13-inch baking pan to prevent sticking. Evenly spread the flaked coconut, chopped pecans, and semi-sweet chocolate chips across the bottom in a single layer.
Layer Cake Batter: Carefully pour the prepared chocolate cake batter over the nut and coconut layer. Spread the batter evenly to cover.
Add Cream Cheese Dollops and Swirl: Drop spoonfuls of the cream cheese mixture randomly over the cake batter. Using a skewer or butter knife, gently swirl the cream cheese into the chocolate batter for a marbled effect.
Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake should be set around the edges but remain gooey inside.
Cool and Serve: Let the cake cool slightly before cutting into squares. Enjoy the cake warm or at room temperature, noting its gooey and rich texture.

Notes

Toasting the coconut is optional but adds a deeper, nuttier flavor.
Use a 9×13-inch pan for even baking and proper layering.
The cake will be gooey inside, so allow it to cool slightly to set before serving.
For easier swirling, drop cream cheese mixture in multiple small dollops rather than large ones.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Earthquake Cake, chocolate fudge cake, coconut cake, cream cheese swirl, pecan dessert, easy chocolate cake