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Photo of Earthquake Cake II by DARLENEL

Earthquake Cake II

Rated as 4.63 out of 5 Stars
159 made it  |  70 reviews   |  7 photos
0

Recipe by:

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

servings 274
Original recipe yields 24 servings (1 - 9x13 inch pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
  2. Layer coconut and pecans in the bottom of pan.
  3. Prepare cake mix according to package instructions and pour over pecans and coconut.
  4. Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.
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Footnotes

  • 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 calories; 12.5 39.8 2.2 20 222 Full nutrition

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Reviews

Read all reviews 70
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  1. 79 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

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Most helpful critical review

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...

Read more
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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...

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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...

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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 wel...

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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 ...

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

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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 ...

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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 combin...

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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 rat...

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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...

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