Earthquake Cake

View photos and entire recipe article HERE
Recipe by South Your Mouth

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Earthquake Cake

the Traditional way

1 cup chopped pecans (here's the nut grinder I use)

2 cups sweetened flaked coconut

1 box chocolate cake mix

Eggs, oil and water for cake mix

1/2 cup butter, melted

1 8-ounce package cream cheese, at room temperature

3 cups powdered sugar


Spray a 13x9 pan with cooking spray. Scatter pecans and coconut evenly into pan. Prepare cake batter per manufacturer’s instructions and pour over pecans and coconut.


Combine melted butter and cream cheese in a medium-sized bowl then beat with an electric mixer until smooth. Add powdered sugar, one cup at a time, and beat on low until smooth and creamy.


Dollop heaping tablespoons of the cream cheese mixture evenly onto cake batter. Bake at 350 degrees for 40-45 minutes or until set.



Earthquake Cake

the Haters way

1 box chocolate cake mix

Eggs, oil and water for cake mix

1/2 cup butter, melted

1 8-ounce package cream cheese, at room temperature

3 cups powdered sugar

1 cup semi-sweet chocolate chips


Spray a 13x9 pan with cooking spray. Prepare cake batter per manufacturer’s instructions and pour into pan.


Combine melted butter and cream cheese in a medium-sized bowl then beat with an electric mixer until smooth. Add powdered sugar, one cup at a time, and beat on low until smooth and creamy.


Dollop heaping tablespoons of the cream cheese mixture evenly onto cake batter. Sprinkle cake with chocolate chips. Bake at 350 degrees for 40-45 minutes or until set.



Earthquake Cake

the Everybody In The Pool way (this is how I made the one pictured)

1 cup chopped pecans (here's the nut grinder I use)

2 cups sweetened flaked coconut

1 box chocolate cake mix

Eggs, oil and water for cake mix

1/2 cup butter, melted

1 8-ounce package cream cheese, at room temperature

3 cups powdered sugar

1 cup semi-sweet chocolate chips


Spray a 13x9 pan with cooking spray. Scatter pecans and coconut evenly into pan. Prepare cake batter per manufacturer’s instructions and pour over pecans and coconut.


Combine melted butter and cream cheese in a medium-sized bowl then beat with an electric mixer until smooth. Add powdered sugar, one cup at a time, and beat on low until smooth and creamy.


Dollop heaping tablespoons of the cream cheese mixture evenly onto cake batter. Sprinkle cake with chocolate chips. Bake at 350 degrees for 40-45 minutes or until set.


NOTE: Some folks have reported their cakes overflowed while cooking. I have never had this even come close to happening but you may want to set your pan on a larger baking sheet just in case.