This Classic Earthquake Cake is a truly decadent dessert that gets its name from the delightful cracks and crevices that form on top, revealing layers of gooey cream cheese, sweet coconut, and crunchy pecans beneath a rich German chocolate cake. It’s surprisingly easy to make and always a showstopper!

Classic Earthquake Cake

Ingredients:

Instructions:

1. Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Layer Coconut & Pecans: Evenly spread the sweetened, shredded coconut across the bottom of the prepared baking dish. Then, sprinkle the roughly chopped pecans over the coconut layer.
3. Prepare Cake Batter: In a large bowl, combine the German chocolate cake mix, water, vegetable or canola oil, and eggs. Mix with an electric mixer or whisk until the batter is smooth. Pour this batter carefully and evenly over the coconut and pecans in the baking dish.
4. Prepare Cream Cheese Mixture: In a separate medium bowl, combine the softened cream cheese, softened butter, and vanilla. Beat with an electric mixer until smooth and creamy. Gradually mix in the powdered sugar until it is well combined and the mixture is fluffy.
5. Swirl & Bake: Scoop spoonfuls of the cream cheese mixture over the cake batter in various spots. Using a knife or a skewer, lightly swirl the cream cheese mixture into the cake batter. Do not overmix; you want distinct pockets of cream cheese.
6. Bake: Bake for 45-50 minutes, or until a toothpick inserted into the cake (avoiding the cream cheese pockets) comes out clean, and the top is golden brown and “cracked.”
7. Cool: Allow the cake to cool for a minimum of 30 minutes before serving. This helps the gooey layers set slightly.