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Earthquake Cake II

Read Reviews (50)

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

Ingredients Edit and Save

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Original recipe makes 1 - 9x13 inch pan Change Servings

1 cup flaked coconut
1 cup chopped pecans
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese

4 cups confectioners' sugar
1/2 cup butter
1 teaspoon vanilla extract

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Directions

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

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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.

—SAHMDEDE54

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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

—S. LINNEY

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54 Ratings

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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.

—gammaray (=

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Sep 20, 2003

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

—BABBLINBROOKE

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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. :)

—BEARKITTYGIRL

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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.

—JFRESNO

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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.

—Caroline

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Mar 03, 2005

The cake is really sweet & rich...very yummy. Like the other user stated the cake wasn't done in 30 min you need to bake it at least 50 min. Also, soften cream cheese & melt butter when combining it with sugar so you're able to somewhat pour it on top of cake mix.

—CHRISSEDO

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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.

Nutritional Information

Earthquake Cake II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 274
Calories from Fat: 112

% Daily Value *
Total Fat 12.5g 19 %
Saturated Fat 6.1g 30 %
Cholesterol 20mg 7 %
Sodium 222mg 9 %
Potassium 72mg 2 %
Total Carbohydrates 39.8g 13 %
Dietary Fiber 0.7g 3 %
Protein 2.2g 4 %
Sugars 31.3g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 4 %
Iron 8 %
** Thiamin 3 %
Niacin 5 %
** Vitamin B6 < 1 %
** Magnesium 3 %
Folate 6 %

* 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.