Recipe by Iris
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
German chocolate cake mix
1 (8 ounce) package
3 3/4 cups
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.
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!
Delicious. Best to leave it overnight or for several hours though before eating as it needs time to blend and settle.
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.
Big hit at my office! Thanks for the recipe!
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!
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!
you made me look good!
P.S. It really deserves 6 stars!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 290
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a 5-star pineapple upside-down cake.
This moist, delicious lemon sheet cake is so quick and easy to make!
See how to make a simple, moist, and yummy carrot cake.