Hurricane Cake Recipe -
Hurricane Cake Recipe

Hurricane Cake

Recipe by  

"An easy and delicious cake, also known as Earthquake Cake. Coconut and pecans are baked under a German chocolate cake mix, with a cream cheese mixture on top that sinks into the batter as it bakes."

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Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    5 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
  2. Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
  3. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.
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Reviews More Reviews

Most Helpful Positive Review
May 22, 2007

This is one of the best cakes I've ever had. I'm not that fond of German Chocolate cake mixes so I used a Devil Foods. The third time I made it, I sprinkled some semi-sweet chocolate chips in the pecan layer and that made it even better. The cake is so moist and delicious. The second day it's even better. Another thing, the first time I made it the pecan/coconut layer stuck to the bottom really bad so the next 3 times I cooked it (yeah it's a big hit), I lined the cake pan with parchment paper with the paper overlapping the sides so when the cake was cooled I could pop it out the pan and put it on a decorative plate. There was no sticking whatsoever.

Most Helpful Critical Review
Oct 19, 2011

I am a certified cake-oholic and this cake didn't quite hit the mark for me. The best part was the super-moist cake, but my cream cheese mixture sunk to the bottom of the dish and created a sticky goo with the pecans and coconut. Yes, still tasty, but a long way away from the best cake I've ever eaten!

Aug 06, 2007

Delicious. Best to leave it overnight or for several hours though before eating as it needs time to blend and settle.

Oct 28, 2006

This cake is great! I do not use butter in the bottom of the pan. I just sprinkle the nuts and coconut on the bottom and pour cake batter on top. The cake comes out of the pan fine that way.

Dec 08, 2002

Big hit at my office! Thanks for the recipe!

Oct 24, 2007

This is actually the Earthquake Cake! Because this cake is all cracked up on top,(as if the earth had cracked) and a little note to help make the taste even better try this, use coconut pecan frosting along with the original recipe(coconut and pecans). Just by adding the frosting it just makes it a bit more tasty!

Mar 24, 2003

I'm a 13 year-old rookie cook and that recipe was so easy (and there weren't many dishes...) It tasted sooo good! The bottom was hard to get out of the pan but it was worth it! My whole family loved the recipe, and I plan to make it for my birthday. It stayed moist for days! Thank-you Iris, you made me look good! P.S. It really deserves 6 stars!

Sep 15, 2003

Dang, this is a good cake. I made it in round pans and inverted onto cake plates after thoroughly cooled. It looked great and served well.


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  • Calories
  • 610 kcal
  • 31%
  • Carbohydrates
  • 78.8 g
  • 25%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 32.2 g
  • 50%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 565 mg
  • 23%

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

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