Texas Earthquake Cake
A decadent layered cake combining coconut, pecans, and a rich German chocolate flavor, topped with a creamy cheese mixture, perfect for special occasions or indulgent desserts.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 9 x 13-inch cake pan with cooking spray.
- Sprinkle coconut and pecans evenly in the prepared pan.
- Mix the German chocolate cake mix according to the package instructions.
- Pour the cake batter over the coconut and pecans in the pan.
- In a separate bowl, cream together the margarine, cream cheese, powdered sugar, and vanilla until smooth.
- Drop teaspoonfuls of the cream cheese mixture over the unbaked cake batter.
- Bake for 50 to 55 minutes until the cake is cooked through.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt to the cream cheese mixture. If you don't have margarine, softened butter works equally well. You can substitute the German chocolate cake mix with a devil's food cake mix for a deeper chocolate taste. To make it gluten-free, use a gluten-free cake mix instead. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
Serve Texas Earthquake Cake warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea. For a delightful brunch option, consider serving it alongside Cheese-Onion Pie(A Big Favorite, Precursor Of Quiche) for a sweet and savory spread.
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 slices in the microwave for about 15-20 seconds or warm in an oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Earthquake Cake contains roughly 422 calories, with 5g protein, 30g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of vitamin A and iron. It also contributes 6g 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 pecans with walnuts or almonds if you prefer. Just ensure that the nuts are chopped to similar sizes for even distribution in the cake.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Just store it in an airtight container once it has cooled completely. It will taste even better the next day as the flavors meld.
Is there a way to make this recipe dairy-free?
To make the cake dairy-free, you can use a dairy-free cream cheese and margarine alternative. Ensure that the cake mix you choose is also dairy-free, as some brands may contain milk products.
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).