Mohamed Shili This delicious and easy Earthquake Cake, inspired by Paula Deen, is a gooey, creamy dessert packed with rich chocolate, crunchy pecans, and sweet coconut. Perfect for a quick treat, it’s made with common pantry staples and comes together in no time.
Recipe Ingredients:
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 (15.25 ounce) package German chocolate cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (8 ounce) package cream cheese
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
How To Make Earthquake Cake Recipe?
- Preheat and Prepare the Pan: Preheat your oven to 175°C / 350°F. Lightly grease the bottom and sides of a 9×13-inch (23x33cm) baking dish. Sprinkle the coconut and pecans evenly across the base.
- Mix the Cake Batter: In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed to beat until smooth. Pour this batter evenly over the coconut and pecans in the dish.
- Prepare the Cream Cheese Mixture: Clean the mixing bowl and attachments. Beat the cream cheese, butter, and vanilla extract together until smooth and creamy. Gradually add the icing sugar (confectioners’ sugar), mixing until lump-free.
- Assemble the Cake: Spoon or drizzle the cream cheese mixture over the cake batter. Spread lightly but do not mix—it will create a marbled effect as it bakes.
- Bake the Cake: Bake in the preheated oven for 30 minutes. Note: The center will remain gooey, so a toothpick test will not come out clean.
- Cool and Serve: Allow the cake to cool in the pan before cutting into squares. Serve warm or at room temperature for a decadent dessert.
Recipe Tips:
- Use Softened Cream Cheese and Butter: Make sure your cream cheese and butter are at room temperature before mixing. This helps create a smooth and creamy topping without any lumps.
- Layer Evenly: Spread the coconut and pecans evenly across the bottom of the pan. This ensures every slice has a bit of crunchy goodness in each bite.
- Do Not Overmix the Cream Cheese Layer: Gently spread or drizzle the cream cheese mixture on top of the batter without mixing it in. This creates the signature marbled “earthquake” look.
- Don’t Worry About the Toothpick Test: The cream cheese layer will stay gooey, so the toothpick test won’t work here. Focus on the edges looking set and golden brown.
- Let the Cake Cool: Allow the cake to cool in the pan before slicing. This helps the layers set properly and makes it easier to cut neat pieces.
How To Store Leftovers?
- Refrigerate: Let the leftover Earthquake Cake cool completely to room temperature. Once cooled, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 5 days.
- Freeze: Allow the cake to cool to room temperature before wrapping it tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 3 months.
Nutrition Facts
- Calories: 427
- Total Fat: 24g
- Saturated Fat: 6.9g
- Cholesterol: 44mg
- Sodium: 318mg
- Potassium: 167.2mg
- Total Carbohydrate: 52g
- Dietary Fiber: 1.5g
- Sugars: 39g
- Protein: 3.9g
Check out More Recipes:
Paula Deen Earthquake Cake Recipe
Description
This delicious and easy Earthquake Cake, inspired by Paula Deen, is a gooey, creamy dessert packed with rich chocolate, crunchy pecans, and sweet coconut. Perfect for a quick treat, it’s made with common pantry staples and comes together in no time.
Ingredients
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 175°C / 350°F. Lightly grease the bottom and sides of a 9×13-inch (23x33cm) baking dish. Sprinkle the coconut and pecans evenly across the base.
- Mix the Cake Batter: In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed to beat until smooth. Pour this batter evenly over the coconut and pecans in the dish.
- Prepare the Cream Cheese Mixture: Clean the mixing bowl and attachments. Beat the cream cheese, butter, and vanilla extract together until smooth and creamy. Gradually add the icing sugar (confectioners’ sugar), mixing until lump-free.
- Assemble the Cake: Spoon or drizzle the cream cheese mixture over the cake batter. Spread lightly but do not mix—it will create a marbled effect as it bakes.
- Bake the Cake: Bake in the preheated oven for 30 minutes. Note: The center will remain gooey, so a toothpick test will not come out clean.
- Cool and Serve: Allow the cake to cool in the pan before cutting into squares. Serve warm or at room temperature for a decadent dessert.
Notes
- Use Softened Cream Cheese and Butter: Make sure your cream cheese and butter are at room temperature before mixing. This helps create a smooth and creamy topping without any lumps.
- Layer Evenly: Spread the coconut and pecans evenly across the bottom of the pan. This ensures every slice has a bit of crunchy goodness in each bite.
- Do Not Overmix the Cream Cheese Layer: Gently spread or drizzle the cream cheese mixture on top of the batter without mixing it in. This creates the signature marbled “earthquake” look.
- Don’t Worry About the Toothpick Test: The cream cheese layer will stay gooey, so the toothpick test won’t work here. Focus on the edges looking set and golden brown.
- Let the Cake Cool: Allow the cake to cool in the pan before slicing. This helps the layers set properly and makes it easier to cut neat pieces.
Paula Deen Earthquake Cake Recipe
