This earthquake cake is a chocolate cake loaded with coconut, pecans, cream cheese and chocolate chips. A super gooey and delicious cake that ALWAYS gets rave reviews!
Looking for something a little different to serve at your next gathering? This chocolate earthquake cake is filled to the brim with goodies and starts with a cake mix which means it’s super easy to make.
This earthquake cake starts with a layer of shredded coconut and chopped pecans. Not a pecan fan? Try almonds or walnuts, or you can omit the nuts altogether if you’re baking for people with allergies.
The next step is a layer of chocolate cake. I use a box of chocolate fudge cake mix and prepare it according to the package directions.
The final step is dollops of sweetened cream cheese and chocolate chips. They call this cake an earthquake cake because it looks like there’s been an earthquake when you pull it out of the oven!
Your cake will have lots of cracks and tunnels and pockets full of delicious flavor. If the look of the craters bothers you, you can always sprinkle some more chocolate chips into the gaps after it comes out of the oven, they’ll melt from the heat of the warm cake and be totally delicious.
This earthquake cake feeds a crowd, which means it’s perfect for potlucks, birthday parties and other special occasions. No one will ever guess that this cake starts with a box of mix, they’ll think you made the whole thing from scratch!
If you love chocolate, this earthquake cake is an absolute must try. My family requests it constantly, and I’m always happy to oblige!
- cooking spray
- 1/2 cup chopped pecans
- 1 1/2 cups sweetened flaked coconut
- 1 box chocolate fudge cake mix
- eggs, oil and water according to cake mix package
- 1/2 cup butter melted
- 8 ounces cream cheese softened
- 2 1/2 cups powdered sugar
- 1 cup semisweet chocolate chips
Preheat the oven to 350 degrees F. Coat a 9″x13″ pan with cooking spray.
Place the pecans and coconut in an even layer in the bottom of the pan.
Prepare the cake mix according to package directions and pour the cake batter over the coconut and pecans.
Place the cream cheese in a medium bowl and beat with a mixer until smooth. Add the butter and beat until combined.
Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until smooth.
Place dollops of the cream cheese mixture on top of the cake batter. Sprinkle the chocolate chips over the cake.
Bake the cake for 40 minutes or until the cake has set.
Cool, cut into squares and serve.