Hurricane Cake
A rich, coconut and pecan-topped chocolate cake with cream cheese frosting, perfect for celebrations and gatherings, offering a moist texture and indulgent flavors.
Ingredients
Instructions
- Spray or grease a 9 x 13-inch pan.
- Sprinkle 1 cup of coconut on the bottom of the pan.
- Sprinkle 1 cup chopped pecans over the coconut.
- Mix the German chocolate cake mix according to the directions on the box.
- Pour the cake batter over the coconut and nuts in the pan.
- In a bowl, blend together 1 cube butter, 8 oz. cream cheese, 1 lb. powdered sugar, and 1 tsp. vanilla until the mixture is stiff.
- Drop big teaspoonfuls of the cream cheese mixture on top of the cake batter, avoiding the edges.
- Bake at 350°F for 45 minutes.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using toasted pecans or adding a pinch of salt to the cream cheese mixture. If you don't have German chocolate cake mix, a chocolate cake mix can be used with a few added chocolate chips for extra richness. This cake can also be made with a gluten-free cake mix to cater to different dietary needs.
Serving Suggestions
Slice the Hurricane Cake into squares and serve it warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. This cake also complements a cup of coffee or tea, making it perfect for afternoon gatherings or as a sweet ending to a meal.
Storage & Reheating
Store leftover Hurricane Cake in an airtight container in the refrigerator for up to 5 days. To reheat, place individual slices in the microwave for 15-20 seconds or until warm. Alternatively, you can enjoy it cold as a refreshing treat straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Hurricane Cake contains roughly 423 calories, with 4g protein, 32g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (26% of the Daily Value), and a good source of iron. It also contributes 7g 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 nut instead of pecans?
Yes, you can substitute walnuts or almonds for pecans in this recipe. Just keep in mind that different nuts may slightly alter the flavor profile, but they will still add a nice crunch to the cake.
Is there a way to make this cake healthier?
You can make this cake healthier by using a sugar-free cake mix and reducing the amount of powdered sugar in the cream cheese mixture. Additionally, consider using light cream cheese to cut down on calories while still maintaining flavor.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just allow it to cool completely before covering it. When ready to serve, you can reheat slices or serve them cold for a convenient dessert option.
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).