Earthquake Cake II

Name: Earthquake Cake II
Yield: 1 - 9x13 inch pan
Ingredients: 1 cup flaked coconut; 1 cup chopped pecans; 1 (18.25 ounce) package German chocolate cake mix; 1 (8 ounce) package cream cheese; 4 cups confectioners' sugar; ½ cup butter; 1 teaspoon vanilla extract

Rating: 4.6 stars

83 Ratings
74 Reviews
10 Photos

This cake is very rich. It's one of our favorites.

By DARLENEL

Recipe Summary

Servings:

Yield:

1 - 9x13 inch pan

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

1 cup flaked coconut
1 cup chopped pecans
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
½ cup butter
1 teaspoon vanilla extract

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.

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Step 2

Layer coconut and pecans in the bottom of pan.
Step 3

Prepare cake mix according to package instructions and pour over pecans and coconut.
Step 4

Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix.
Step 5

Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

274.4 calories; 2.2 g protein; 39.8 g carbohydrates; 20.4 mg cholesterol; 222.3 mg sodium. Full Nutrition

Reviews (74)

Most helpful positive review

SAHMDEDE54

12/04/2006

I love this cake. After making it a few times I baked it about 60 minutes and I would suggest when putting the cream cheese layer on the cake you should keep it at least 1" from the sides of the pan so it doesn't pour over the sides. I also melted the butter and softened the cream cheese. I also like to use Devils Food Cake. I have not seen anyone that didn't like this cake. Read More

Helpful

(121)

Most helpful critical review

S. LINNEY

01/05/2005

I had my husbands family over and had made this cake in the past with a recipe I had. When I could not find it I looked for it on this site. The cake filling would not get done for me. Family still ate it more like a pudding and said it was good. I found my recipe and discovered that the difference was that mine said to melt the butter I wondered how I was supposed to pour over. I will go back to mine - much better version - also no cake cooks in 30 minutes - I think I was going on 60 when I gave up Read More

Helpful

(62)

83 Ratings

5 star values: 61
4 star values: 14
3 star values: 6
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SAHMDEDE54

12/03/2006

Helpful

(121)

S. LINNEY

01/04/2005

Helpful

(62)

gammaray (=

04/26/2010

Gramma brought this recipe back from Missouri 35ish years ago. The only difference is that her version said to melt together the butter and cream cheese and stir in the powdered sugar. Works well that way. I also up the baking time from this recipe to close to an hour. Read More

Helpful

(54)

Sharma Smith

08/01/2011

It seems the uglier it looks the better it tastes! As the recipe states a toothpick will not come out clean as this cake is intended to be gooey. You cannot pour the cream cheese batter over the mix; you will have to drop heaping spoonfuls over the mix. These spoonfuls will sink through the cake as it cooks resulting in a moist cake and gooey coconut bottom. Sometimes they completely submerge into the cake and other times they sink about halfway. You normally do have to cook for more than 30 minutes but not always a whole 45 minutes. The cake is done when either all the cream cheese mix has submerged or it has partially submerged and the remaining mixture has browned. The cake will still wiggle while warm (making some think the cake is not done) but if you let it cool then the wiggle will stop. I have heard some refer to this as an upside-down german chocolate cake. I believe it does better if you don't get a boxed cake mix with pudding in the mix. If your coconut is a little dried out you can add a couple of tablespoons of butter more to the mix and the cocomut will soften. I have made this cake for years and it isn't much to look at but certainly is still a crowd pleaser. Read More

Helpful

(22)

BABBLINBROOKE

09/20/2003

Good cake but needs to cook at least 45-60 minutes not 30. Read More

Helpful

(21)

BEARKITTYGIRL

03/03/2009

I have been making this cake for years. I like to experiment with different cake mixes. The last one was made with a strawberry cake mix and chocolate chips instead of pecans. Vary it. Have fun with it. That's what cooking is all about. :) Read More

Helpful

(15)

Chris Donnachie

03/03/2005

The cake is really sweet & rich...very yummy. Like the other user stated the cake wasn't done in 30 min you need to bake it at least 50 min. Also soften cream cheese & melt butter when combining it with sugar so you're able to somewhat pour it on top of cake mix. Read More

Helpful

(13)

JFRESNO

04/17/2007

Ohmygosh. This is so rich so easy to make and so good. I used a Chocolate Fudge cake mix melted the butter and softened the cream cheese. I still had to blop on the cream cheese mixture rather than pour it on but the results were so yummy. I baked it for 40 minutes which was ample time in my oven. It is very gooey the first day. It tasted even better the second day. Read More

Helpful

(13)

Caroline

07/26/2004

Great cake. It was even better the day after baking when the layers melded together. My cake baked over the side of the pan so next time I will bake it with foil or a baking sheet underneath. I agree with the other reviewers - I baked this about 45-50 minutes and it was just right. Read More

Helpful

(11)

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Nutritional Information

Earthquake Cake II

Servings Per Recipe: 24
Calories: 274.4

% Daily Value *

protein: 5 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 19 %

saturated fat: 30 %

cholesterol: 7 %

vitamin a iu: 5 %

niacin equivalents: 5 %

vitamin b6: 1 %

vitamin c:

folate: 3 %

calcium: 3 %

iron: 5 %

magnesium: 3 %

potassium: 2 %

sodium: 9 %

thiamin: 3 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.