Name: Classic Earthquake Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup sweetened shredded coconut; 1 cup pecans, roughly chopped; 1 (15.25 oz) box German chocolate cake mix; 1 cup water; ½ cup vegetable or canola oil; 3 large eggs; 1 (8 oz) package cream cheese, softened; ½ cup butter, softened; 1 tsp vanilla extract; 2 cups powdered sugar

Why You’ll Love This Recipe

I enjoy this recipe because it’s incredibly easy and delivers bakery-level indulgence with minimal effort. I don’t need fancy techniques, and the results are always impressive. The contrast between the soft cake, tangy cream cheese swirl, coconut, and pecans makes it a dessert I reach for when I want comfort and decadence in one pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup sweetened shredded coconut
1 cup pecans, roughly chopped
1 box German chocolate cake mix (15.25 oz)
1 cup water
1/2 cup vegetable or canola oil
3 eggs
8 oz cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Directions

I begin by preheating the oven to 350°F and lightly greasing a 9×13-inch baking dish. I spread the shredded coconut evenly across the bottom of the dish, then sprinkle the chopped pecans over the top.

In a large bowl, I mix the cake mix, water, oil, and eggs until the batter is smooth. I pour the batter gently over the coconut and pecans, making sure everything is evenly covered.

In another bowl, I beat the cream cheese, softened butter, and vanilla until smooth. I gradually mix in the powdered sugar until the mixture is creamy and well combined. I scoop spoonfuls of the cream cheese mixture over the cake batter and lightly swirl it in with a knife, without fully mixing it.

I bake the cake for about 45 to 50 minutes, until a toothpick inserted into the cake portion comes out mostly clean. Once baked, I let the cake cool for at least 30 minutes before slicing so it can set properly.

Servings and Timing

I get about 12 servings from this cake.
Prep time is approximately 15 minutes.
Cook time is about 45 minutes.
Total time comes to roughly 1 hour, plus cooling time.

Variations

I sometimes swap pecans for walnuts when that’s what I have on hand. When I want extra richness, I sprinkle chocolate chips over the coconut layer before adding the batter. I’ve also used different cake mix flavors, but German chocolate remains my favorite.

Storage/Reheating

I store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want it warm, I reheat individual slices briefly in the microwave until just heated through.

FAQs

Why is it called an earthquake cake?

I call it that because the cake cracks and shifts while baking, creating a rustic, uneven look.

Does this cake need frosting?

I don’t add frosting since the cream cheese swirl acts like a built-in topping.

Can I make this cake ahead of time?

I often make it a day ahead, and I find the flavors deepen as it rests.

How do I know when it’s done baking?

I check that the cake portion is set and a toothpick comes out mostly clean, avoiding the cream cheese pockets.

Can I freeze earthquake cake?

I freeze individual slices wrapped tightly and thaw them overnight in the refrigerator.

Conclusion

I find this Classic Earthquake Cake to be the ultimate comfort dessert. It’s rich, easy, and full of texture and flavor, making it perfect for gatherings, potlucks, or anytime I want a no-fuss cake that everyone loves.