An easy and delicious cake, also known as Earthquake Cake. Coconut and pecans are baked under a German chocolate cake mix, with a cream cheese mixture on top that sinks into the batter as it bakes.

Iris

Recipe Summary

prep:
5 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 - 9x13 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.

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  • Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.

  • Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.

Nutrition Facts

610 calories; protein 4.6g 9% DV; carbohydrates 78.8g 25% DV; fat 32.2g 50% DV; cholesterol 20.5mg 7% DV; sodium 565.3mg 23% DV. Full Nutrition

Reviews (122)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/22/2007
This is one of the best cakes I've ever had. I'm not that fond of German Chocolate cake mixes so I used a Devil Foods. The third time I made it, I sprinkled some semi-sweet chocolate chips in the pecan layer and that made it even better. The cake is so moist and delicious. The second day it's even better. Another thing, the first time I made it the pecan/coconut layer stuck to the bottom really bad so the next 3 times I cooked it (yeah it's a big hit), I lined the cake pan with parchment paper with the paper overlapping the sides so when the cake was cooled I could pop it out the pan and put it on a decorative plate. There was no sticking whatsoever. Read More
(117)

Most helpful critical review

Rating: 3 stars
10/19/2011
I am a certified cake-oholic and this cake didn't quite hit the mark for me. The best part was the super-moist cake, but my cream cheese mixture sunk to the bottom of the dish and created a sticky goo with the pecans and coconut. Yes, still tasty, but a long way away from the best cake I've ever eaten! Read More
(5)
150 Ratings
  • 5 star values: 115
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/22/2007
This is one of the best cakes I've ever had. I'm not that fond of German Chocolate cake mixes so I used a Devil Foods. The third time I made it, I sprinkled some semi-sweet chocolate chips in the pecan layer and that made it even better. The cake is so moist and delicious. The second day it's even better. Another thing, the first time I made it the pecan/coconut layer stuck to the bottom really bad so the next 3 times I cooked it (yeah it's a big hit), I lined the cake pan with parchment paper with the paper overlapping the sides so when the cake was cooled I could pop it out the pan and put it on a decorative plate. There was no sticking whatsoever. Read More
(117)
Rating: 5 stars
08/06/2007
Delicious. Best to leave it overnight or for several hours though before eating as it needs time to blend and settle. Read More
(42)
Rating: 5 stars
10/28/2006
This cake is great! I do not use butter in the bottom of the pan. I just sprinkle the nuts and coconut on the bottom and pour cake batter on top. The cake comes out of the pan fine that way. Read More
(32)
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Rating: 5 stars
03/24/2003
I'm a 13 year-old rookie cook and that recipe was so easy (and there weren't many dishes...) It tasted sooo good! The bottom was hard to get out of the pan but it was worth it! My whole family loved the recipe and I plan to make it for my birthday. It stayed moist for days! Thank-you Iris you made me look good! P.S. It really deserves 6 stars! Read More
(23)
Rating: 5 stars
12/08/2002
Big hit at my office! Thanks for the recipe! Read More
(22)
Rating: 5 stars
10/24/2007
This is actually the Earthquake Cake! Because this cake is all cracked up on top,(as if the earth had cracked) and a little note to help make the taste even better try this, use coconut pecan frosting along with the original recipe(coconut and pecans). Just by adding the frosting it just makes it a bit more tasty! Read More
(20)
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Rating: 5 stars
09/15/2003
Dang this is a good cake. I made it in round pans and inverted onto cake plates after thoroughly cooled. It looked great and served well. Read More
(15)
Rating: 5 stars
08/17/2009
The only change I made was omitting the butter in the bottom of the pan--I just 'pammed' the bottom and there was no sticking. I received many compliments and will make it again! Read More
(11)
Rating: 5 stars
07/23/2010
This cake is delicious! Its even more yummier if you leave it to refrigerate overnight. Read More
(11)
Rating: 3 stars
10/19/2011
I am a certified cake-oholic and this cake didn't quite hit the mark for me. The best part was the super-moist cake, but my cream cheese mixture sunk to the bottom of the dish and created a sticky goo with the pecans and coconut. Yes, still tasty, but a long way away from the best cake I've ever eaten! Read More
(5)