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Hurricane Cake

"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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1 h 5 m servings 610 cals
Original recipe yields 12 servings (1 - 9x13 inch pan)


  • Calories:
  • 610 kcal
  • 31%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 78.8g
  • 25%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 116
  1. 144 Ratings

Most helpful positive review

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 th...

Most helpful critical review

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 sti...

Most helpful
Most positive
Least positive

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 th...

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.

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 ...

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 ...

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.

This cake is delicious! Its even more yummier if you leave it to refrigerate overnight.

VERY GOOD!! I made this for guests and everyone LOVED it! I was surprised that the cream cheese mixture sank more than some of the other pictures showed and than I expected. I made it exactly...