Earthquake Cake II Recipe - Allrecipes.com
Earthquake Cake II Recipe

Earthquake Cake II

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"This cake is very rich. It's one of our favorites."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
  2. Layer coconut and pecans in the bottom of pan.
  3. Prepare cake mix according to package instructions and pour over pecans and coconut.
  4. Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2006

I love this cake. After making it a few times I baked it about 60 minutes and I would suggest when putting the cream cheese layer on the cake you should keep it at least 1" from the sides of the pan so it doesn't pour over the sides. I also melted the butter and softened the cream cheese. I also like to use Devils Food Cake. I have not seen anyone that didn't like this cake.

 
Most Helpful Critical Review
Jan 04, 2005

I had my husbands family over and had made this cake in the past with a recipe I had. When I could not find it I looked for it on this site. The cake filling would not get done for me. Family still ate it more like a pudding and said it was good. I found my recipe and discovered that the difference was that mine said to melt the butter I wondered how I was supposed to pour over. I will go back to mine - much better version - also no cake cooks in 30 minutes - I think I was going on 60 when I gave up

 
Apr 26, 2010

Gramma brought this recipe back from Missouri 35ish years ago. The only difference is that her version said to melt together the butter and cream cheese and stir in the powdered sugar. Works well that way. I also up the baking time from this recipe to close to an hour.

 
Sep 20, 2003

Good cake, but needs to cook at least 45-60 minutes, not 30.

 
Mar 03, 2009

I have been making this cake for years. I like to experiment with different cake mixes. The last one was made with a strawberry cake mix and chocolate chips instead of pecans. Vary it. Have fun with it. That's what cooking is all about. :)

 
Apr 17, 2007

Ohmygosh. This is so rich, so easy to make and so good. I used a Chocolate Fudge cake mix, melted the butter and softened the cream cheese. I still had to blop on the cream cheese mixture rather than pour it on, but the results were so yummy. I baked it for 40 minutes which was ample time in my oven. It is very gooey the first day. It tasted even better the second day.

 
Jul 26, 2004

Great cake. It was even better the day after baking, when the layers melded together. My cake baked over the side of the pan, so next time I will bake it with foil or a baking sheet underneath. I agree with the other reviewers - I baked this about 45-50 minutes, and it was just right.

 
Aug 01, 2011

It seems the uglier it looks, the better it tastes! As the recipe states, a toothpick will not come out clean as this cake is intended to be gooey. You cannot pour the cream cheese batter over the mix; you will have to drop heaping spoonfuls over the mix. These spoonfuls will sink through the cake as it cooks resulting in a moist cake and gooey coconut bottom. Sometimes they completely submerge into the cake and other times they sink about halfway. You normally do have to cook for more than 30 minutes but not always a whole 45 minutes. The cake is done when either all the cream cheese mix has submerged or it has partially submerged and the remaining mixture has browned. The cake will still wiggle while warm (making some think the cake is not done) but if you let it cool then the wiggle will stop. I have heard some refer to this as an upside-down german chocolate cake. I believe it does better if you don't get a boxed cake mix with pudding in the mix. If your coconut is a little dried out, you can add a couple of tablespoons of butter more to the mix and the cocomut will soften. I have made this cake for years and it isn't much to look at but certainly is still a crowd pleaser.

 

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Nutrition

  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 39.8 g
  • 13%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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