Emily'S Earthquake Cake
A rich, decadent layered cake combining chocolate, coconut, and pecans with a creamy filling, perfect for celebrations or indulgent dessert cravings that everyone will enjoy.
Ingredients
Instructions
- Spray a 9 x 13-inch pan with cooking spray (Pam).
- Mix chopped pecans and coconut flakes and spread evenly in the bottom of the pan.
- Prepare the German chocolate cake mix as directed on the box.
- Pour the prepared cake batter over the nut and coconut mixture in the pan.
- In a separate bowl, beat the softened cream cheese, oleo (butter), and powdered sugar until smooth.
- Spread the cream cheese mixture over the cake batter in the pan.
- Bake in a preheated oven at 350°F (175°C) for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using toasted pecans instead of raw. If you can't find German chocolate cake mix, a regular chocolate cake mix can work as a substitute, adding a sprinkle of coconut extract for depth. Ensure your cream cheese is at room temperature for easier blending, and feel free to adjust the sweetness of the cream cheese mixture by adding more or less powdered sugar.
Serving Suggestions
Serve this Earthquake Cake warm or chilled, topped with whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Texas Strawberry Pie for a delightful dessert spread or alongside coffee for a cozy afternoon treat. Consider garnishing with additional pecans or coconut flakes for an appealing presentation.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual pieces in the microwave for 10-15 seconds or warm in an oven at 300°F until heated through, ensuring the texture remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Emily'S Earthquake Cake contains roughly 204 calories, with 2g protein, 24g carbohydrates, and 12g fat. It is a good source of dietary fiber (14% of the Daily Value). It also contributes 4g 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 make this cake ahead of time?
Yes, this cake can be made a day in advance. Just ensure it cools completely before covering it with plastic wrap or storing it in an airtight container. This allows the flavors to meld and can enhance the overall taste.
What can I use instead of oleo?
If you don’t have oleo (margarine), you can substitute it with an equal amount of unsalted butter. This will give the cake a rich flavor and maintain the moisture needed for the cream cheese mixture.
Is it possible to make this recipe gluten-free?
Absolutely! You can use a gluten-free chocolate cake mix in place of the German chocolate cake mix. Just ensure that all other ingredients, like the powdered sugar and cream cheese, are also gluten-free to keep the entire dish suitable for gluten-sensitive individuals.
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).