Earthquake Cake is a fun cake that combines a box cake mix with coconut, pecans and a cream cheese filling.  Once baked the cakes has crevices and cracks like a cake that has literally been through an earthquake.  The end result is an ooey gooey scrumptiously moist chocolate cake with pockets of cream cheese, pecans and coconut.

This moist chocolate taste explosion is one of our family’s favorite cakes.  It is so easy to make and such fun as it really does kind of look like an earthquake.  I love to prepare it for potlucks, family gatherings and neighborhood shindigs.  This rich cake serves between twelve to sixteen so it is perfect for small parties with other sweet treats.


1 1/2 cups chopped pecan

1 1/2 cups sweetened coconut flakes

1 box chocolate cake mix

Eggs, oil and water according to cake mix package

1 1/4 cups chocolate chips

1 teaspoon canola oil

1/2 tablespoon flour

1/2 cup butter

1 (8 ounce) package cream cheese softened to room temperature

3 cups powdered sugar


Preheat oven to 350 degrees. Spray deep 9×13 inch pan with nonstick baking spray. Evenly sprinkle pecans and coconut in the bottom of the pan.

Mix the cake according to box instructions with egg, vegetable oil and water. In small bowl mix 3/4 cup chocolate chips with canola oil. Sprinkle with flour and stir to combine. Stir the chocolate chips in to the cake mix and spoon in the baking dish over the pecans and coconut.

Melt the butter in the microwave and let it cool slightly. Using a mixer beat cream cheese until sooth and lump free.  Slowly add the melted butter and beat until smooth.   Add the powdered sugar 1 cup at a time and mix until smooth. Drop the cream cheese mixture by rounded tablespoons randomly over the top of the cake.  Sprinkle the remaining chocolate chips over the top.

Bake for 40 minutes or just until the chocolate cake portion is just set.

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