Ingredients1 h 20 m servings 217 cals
- Preheat oven to 350 degrees F.
- Spread the entire can of frosting into the bottom of a 9x13 inch baking pan. Refrigerate while the filling is prepared. In a medium bowl, cream together the cream cheese and confectioners' sugar. Stir in the egg, and beat until light. Spread over the frosting. Prepare the cake mix as directed on box, pour over the filling layer, and spread evenly.
- Bake 45 to 50 minutes in the preheated oven, until a toothpick inserted comes out clean. Let the cake cool in the pan for 5 minutes, then invert onto a serving plate. Wait 5 minutes before removing pan from over the cake.
Per Serving: 217 calories; 9.8 g fat; 31.8 g carbohydrates; 2.4 g protein; 18 mg cholesterol; 196 mg sodium. Full nutrition
ReviewsRead all reviews 5
I loved how easy it was to prepare. However, if you have had other earthquake cakes that include the pecans and coconut separately, you may find that you are still longing for that same texture...
This is quick and simple to throw together. I was intrigued by this recipe because the ingredients sounded good. I love coconut, pecans, cream cheese and chocolate cake. The name was certainly i...
My daughter made this for a birthday dinner. None of my kids particularly care for coconut. They all loved this cake, however. Thanks for a delicious, easy recipe!
If you simple do not bake, this is a great recipe and it delights , the and quick the taste. If you like chocolate, nuts and coconut you will love this!