Earthquake Cake(German Chocolate Upside-Down Cake)
Earthquake Cake features a rich chocolate base with a crunchy nut and coconut topping, topped with a creamy, sweet filling — perfect for celebrations and dessert lovers alike.
Ingredients
Instructions
- Spray a 9 x 13-inch pan with Pam.
- Put 1 cup of chopped nuts and 1 cup coconut in the bottom of the pan.
- Mix the German chocolate cake mix as directed and spread over the nuts and coconut.
- Cream the cream cheese, butter, and confectioners sugar until smooth.
- Pour the cream cheese mixture over the cake layer, being careful not to touch the sides of the pan.
- Use a spatula to swirl the mixture through the cake batter.
- Bake in a preheated oven at 350°F (175°C) for about 50 minutes.
- Let the cake set for 30 minutes, then turn out and serve.
Tips & Substitutions
For a nut-free version, you can substitute the chopped nuts with extra coconut or chocolate chips. If you prefer a richer flavor, consider using dark chocolate cake mix instead of German chocolate. To ensure even mixing, let the cream cheese and butter come to room temperature before blending. Swirling the cream cheese mixture into the batter adds a delightful texture, so take your time with this step.
Serving Suggestions
This Earthquake Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. For added flavor, consider drizzling chocolate or caramel sauce over the top. It also makes a delightful treat alongside a cup of coffee or tea. For a more substantial meal, serve it after lighter dishes like a salad or a bowl of soup.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, cover the cake tightly and refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or until warmed through. This cake is best enjoyed slightly warm but can also be served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Earthquake Cake(German Chocolate Upside-Down Cake) contains roughly 626 calories, with 3g protein, 31g carbohydrates, and 55g fat. It is a good source of dietary fiber (17% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can experiment with other cake mixes, such as chocolate or vanilla, though the classic German chocolate flavor adds a unique twist. Just be mindful that the flavor profile may change, so adjust the toppings accordingly to complement your chosen mix.
Is there a way to make this cake gluten-free?
Absolutely! You can use a gluten-free cake mix instead of the standard German chocolate cake mix. Additionally, ensure that the other ingredients such as confectioners sugar and nuts are also gluten-free. This way, everyone can enjoy this delicious dessert without the gluten concern.
How do I prevent the cream cheese mixture from sinking?
To prevent the cream cheese mixture from sinking, ensure that your cake batter is spread evenly over the nuts and coconut before adding the cream cheese mixture. Swirling gently instead of mixing too vigorously will also help maintain the layers. This technique creates a lovely marbled effect while keeping the cream cheese layer positioned on top.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).