Some desserts are loved as much for how they look as for how they taste, and Earthquake Cake is one of them. It starts with a box of German chocolate cake mix, which is poured over a layer of coconut and pecans, then dotted with spoonfuls of a sweet cream cheese mixture and gently swirled. As the cake bakes, the batter rises around the cream cheese, and the top cracks and craters in a rugged, marbled pattern.
The result is a rich, gooey chocolate cake with a creamy middle, a toasty coconut and pecan base, and no frosting required. It serves 12, uses ingredients that are easy to find, and goes into the oven quickly.
This guide covers why you will love the recipe, what each ingredient does, the method step by step with the reasoning behind each step, a recipe card, tips for the best swirl and bake, variations, serving ideas, storage, allergen information, troubleshooting, and answers to common questions.
Why You Will Love This Classic Earthquake Cake
- It starts with a cake mix. The base comes from a box, so the cake is easy and forgiving.
- No frosting needed. The cream cheese swirl and the coconut-pecan layer take its place.
- A dramatic look. The cracked, cratered, swirled top is part of the appeal.
- Rich flavor. Chocolate, coconut, pecans, and cream cheese in every slice.
- Quick to assemble. The source says it can be layered together and in the oven in less than 10 minutes.
- Serves a crowd. It makes 12 servings in one 9×13-inch dish.
- Good for gatherings. The source suggests it for a get-together or a birthday.
- Gooey or set. You can dig in warm for a gooey result or cool it so the cream filling sets.
At a Glance
| Detail | Amount |
|---|---|
| Course | Dessert |
| Servings | 12 |
| Prep time | 15 minutes |
| Cook time | 45 to 50 minutes |
| Oven temperature | 350°F (175°C) |
| Baking dish | 9×13-inch, lightly greased |
| Cooling time | At least 30 minutes |
| Doneness | An inserted toothpick comes out clean |
Ingredients for Classic Earthquake Cake
For the Base
- 1 cup sweetened shredded coconut
- 1 cup pecans, roughly chopped
For the Cake Batter
- 1 box (15.25 ounces) German chocolate cake mix
- 1 cup water
- 1/2 cup vegetable or canola oil
- 3 eggs
For the Cream Cheese Swirl
- 1 package (8 ounces) cream cheese
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
[Editor note: the source’s text says to follow the directions on the cake mix box, while the recipe card lists water, oil, and eggs. Box directions vary by brand and mix. Please confirm that the amounts listed match the mix you tested. The source also does not say whether the cream cheese should be softened, though it is listed with softened butter and is mixed until smooth. Please specify.]
A Closer Look at the Ingredients
Sweetened Shredded Coconut
One cup of sweetened coconut is spread across the bottom of the dish. It toasts as the cake bakes and adds sweetness and chew.
Pecans
One cup of roughly chopped pecans is sprinkled over the coconut. They add crunch and a buttery, nutty flavor.
German Chocolate Cake Mix
A 15.25-ounce box of German chocolate cake mix is the base of the cake. The source says the cake is named for the way it cracks, craters, and swirls, and that no one will guess it started with a mix.
Water, Oil, and Eggs
One cup of water, half a cup of vegetable or canola oil, and three eggs are mixed with the cake mix until smooth. These are the liquids that turn the dry mix into a batter.
Cream Cheese
One 8-ounce package of cream cheese is the core of the swirl. It adds a tangy, creamy contrast to the chocolate.
Butter
Half a cup of softened butter makes the cream cheese mixture rich and silky.
Vanilla Extract
One teaspoon adds warmth to the cream cheese mixture.
Powdered Sugar
Two cups of powdered sugar sweeten the cream cheese mixture and give it body, so it stays in distinct spoonfuls instead of dissolving into the batter.
How to Make Classic Earthquake Cake
Step 1: Preheat the Oven and Prepare the Dish
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Greasing the dish helps the coconut and pecans release when you cut the cake.
Step 2: Layer the Coconut and Pecans
Spread the coconut across the bottom of the baking dish, then sprinkle the pecans over the top.
The coconut and pecans sit on the bottom of the dish and toast as the cake bakes.
Step 3: Mix the Cake Batter
In a large bowl, mix the cake mix, water, oil, and eggs until smooth. Pour the batter over the coconut and pecans.
Mixing until smooth removes lumps from the dry mix. The batter settles over the base layer without disturbing it much.
Step 4: Make the Cream Cheese Mixture
In a medium bowl, mix the cream cheese, butter, and vanilla until smooth. Mix in the powdered sugar until well combined.
Beating the cream cheese and butter first makes them smooth before the powdered sugar goes in. This prevents lumps. The source describes the mixture as silky smooth.
Step 5: Add the Cream Cheese and Swirl
Scoop spoonfuls of the cream cheese mixture over the cake batter and lightly swirl it into the batter.
The source says to swirl gently so the mixture disperses. A light hand leaves distinct ribbons of cream cheese, which is what gives the cake its marbled, cratered look.
Step 6: Bake
Bake for 45 to 50 minutes, until an inserted toothpick comes out clean.
The source’s description says you will know it is done when a toothpick comes out clean and the center has only a slight jiggle. [Editor note: a toothpick that goes into the cream cheese swirl may come out with some cream cheese on it. Please clarify where to insert the toothpick, such as in an area of batter and not in a swirl.]
Step 7: Cool
Allow the cake to cool for at least 30 minutes before serving.
Cooling lets the cream filling set. The source says you can dig in sooner for an “ooey-gooey” cake.
Classic Earthquake Cake Recipe Card
Course: Dessert Servings: 12 Prep time: 15 minutes Cook time: 45 to 50 minutes Oven temperature: 350°F (175°C)
Ingredients
- 1 cup sweetened shredded coconut
- 1 cup pecans, roughly chopped
- 1 box (15.25 ounces) German chocolate cake mix
- 1 cup water
- 1/2 cup vegetable or canola oil
- 3 eggs
- 1 package (8 ounces) cream cheese
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread the coconut across the bottom of the dish, then sprinkle the pecans on top.
- In a large bowl, mix the cake mix, water, oil, and eggs until smooth. Pour the batter over the coconut and pecans.
- Mix the cream cheese, butter, and vanilla until smooth. Mix in the powdered sugar until well combined.
- Scoop the cream cheese mixture over the batter and lightly swirl it in.
- Bake for 45 to 50 minutes, until an inserted toothpick comes out clean.
- Cool for at least 30 minutes before serving.
Nutrition Information
The source does not provide nutrition information, so none is included.
Allergen Information
The source lists these allergens: eggs, gluten, milk, nuts (tree nuts, specifically pecans), and wheat. Coconut is also present. [Editor note: coconut is sometimes classified as a tree nut for labeling purposes, and the source does not mention it. Cake mixes may also contain other allergens, such as soy. This is general guidance, not from the source. Please check the labels of the products you use.]
Why This Recipe Works
A cake mix makes it dependable. The base is consistent and easy.
German chocolate flavor pairs with coconut and pecans. The toppings echo the mix’s classic combination.
The base layer toasts as it bakes. Coconut and pecans on the bottom pick up a rich, toasty flavor.
The cream cheese mixture stays in pockets. Powdered sugar gives it body, so it forms creamy ribbons.
Gentle swirling keeps the pattern. The batter rises around the cream cheese and cracks, creating the “earthquake” look.
Cooling sets the center. A half hour of rest firms up the filling.
Understanding the Method
Why Put the Coconut and Pecans on the Bottom?
The source layers them at the bottom of the dish, under the batter. They stay in contact with the hot pan and toast as the cake bakes. When the cake is cut, they form a crunchy, chewy layer.
Why Pour the Batter on Top of the Base?
The batter is thin enough to settle over the coconut and pecans without moving them much. This keeps the layers distinct.
Why Make the Cream Cheese Mixture Separately?
The cream cheese, butter, and sugar need to be smooth before they meet the batter. Mixing them separately avoids lumps in the cake.
Why Scoop Instead of Pouring?
Spoonfuls leave distinct pockets that sink and spread as the batter rises. A pour would blend into the batter and lose the pattern.
Why Swirl Lightly?
The source says to swirl gently. Too much mixing blends the cream cheese into the batter, and the cracked, cratered look disappears.
Why Does the Top Crack?
The batter rises and sets around the cream cheese, which stays heavy and creamy. As the cake sets, the surface splits and craters. The source says this is how the cake got its name. This description of the process is general guidance.
Why Test with a Toothpick?
A clean toothpick means the batter is cooked through. The source gives this as the doneness test, along with a slight jiggle in the center.
Why Cool Before Serving?
The cream cheese filling is soft when hot. Cooling for at least 30 minutes lets it set, so the slices hold together.
Planning Your Dessert
Timing
The source lists 15 minutes of prep (and says elsewhere that the cake can be layered and in the oven in under 10 minutes), plus 45 to 50 minutes of baking and at least 30 minutes of cooling. Plan about 1 hour 45 minutes from start to serving. [Editor note: the source gives both “less than 10 minutes” and 15 minutes for the prep, so please choose one.]
A Simple Order of Work
- Heat the oven and grease the dish.
- Layer the coconut and pecans.
- Mix the batter and pour it over the base.
- Mix the cream cheese mixture.
- Scoop it over the batter and swirl lightly.
- Bake and test with a toothpick.
- Cool for at least 30 minutes, then slice.
Equipment
You will need a 9×13-inch baking dish, a large mixing bowl, a medium bowl, a whisk or electric mixer, a spatula, a spoon or scoop, a knife for swirling, and a toothpick.
Softening the Butter and Cream Cheese
Soft butter and cream cheese mix smoothly. Take them out of the refrigerator ahead of time. The source lists the butter as softened but does not say the same for the cream cheese. This is general guidance.
Expert Tips for Success
- Layer the base evenly. The coconut should cover the bottom of the dish.
- Pour the batter gently. It keeps the layers in place.
- Mix the cream cheese until smooth. Lumps are hard to remove later.
- Swirl lightly. A gentle swirl keeps the marbled look.
- Check at 45 minutes. The range is 45 to 50 minutes.
- Test in the batter. A toothpick in the cream cheese may not come out clean. This is my own suggestion.
- Cool before slicing. The filling needs time to set.
- Serve warm or cooled. The source says warm is “ooey-gooey” and cooled is firmer.
Variations and Substitutions
The source suggests no variations. These ideas are my own and have not been tested:
- Different nuts. Walnuts could replace the pecans. They would change the flavor.
- Unsweetened coconut. It would make the cake less sweet, but the source calls for sweetened.
- Chocolate chips. A handful sprinkled over the batter before the swirl.
- A different cake mix. The source uses German chocolate, which is part of the flavor, so another mix would change the character of the cake.
If you change the mix, check the box directions for the water, oil, and egg amounts.
What to Serve with Classic Earthquake Cake
The source suggests the cake for a get-together or a birthday. These serving ideas are my own:
- Vanilla ice cream. A scoop on a warm slice.
- Whipped cream. A light, cool contrast.
- Coffee or milk. Classic partners for a rich chocolate cake.
- Fresh berries. Their tartness balances the sweetness.
Storage and Leftovers
The source does not give storage, reheating, or freezing instructions. [Editor note: please test and add this guidance. As general food-safety guidance, not from the source, desserts containing a cream cheese mixture are usually refrigerated after cooling, but a specific storage time for this cake has not been verified.]
Troubleshooting Guide
The cake is gooey in the middle
The cream cheese swirl is soft, and the source describes an “ooey-gooey” center when the cake is cut early. Let it cool for at least 30 minutes. If the batter itself is raw, bake longer.
The toothpick does not come out clean
It may have hit the cream cheese. Test an area of batter. If the batter is wet, bake a few minutes more.
The cream cheese sank in or disappeared
It may have been swirled too much. Use a light touch and leave distinct pockets.
The top is not cracked
The surface pattern varies. Gentle swirling and spoonfuls that are not flattened help it develop.
The cake is too sweet
The recipe has sweetened coconut, a cake mix, and two cups of powdered sugar. The source does not suggest a lower-sugar version.
The coconut and pecans burned
The bottom layer toasts as it bakes. Check your oven temperature, and shield the dish if the top browns too fast. This is my own suggestion.
The cake sticks to the dish
Grease the dish well, and let the cake cool before cutting. The source says to lightly grease the dish.
The cream cheese mixture is lumpy
The cream cheese was likely too cold. Soften it before mixing. This is my own suggestion.
Frequently Asked Questions
How many does it serve?
The source says 12.
How long does it take?
15 minutes of prep and 45 to 50 minutes of baking, plus at least 30 minutes of cooling.
What size pan do I use?
A 9×13-inch baking dish.
Why is it called Earthquake Cake?
The source says it is named for the way it cracks, craters, and swirls.
Do I need to frost it?
No. The source says it does not require frosting or decoration.
What kind of cake mix do I use?
A 15.25-ounce box of German chocolate cake mix.
Can I serve it warm?
Yes. The source says it will be “ooey-gooey” if you dig in early, though it recommends cooling so the cream filling can set.
How do I know when it is done?
When an inserted toothpick comes out clean.
Can I make it ahead?
The source does not say.
How do I store leftovers?
The source does not say.
Can I freeze it?
The source does not say.
What allergens does it contain?
The source lists eggs, gluten, milk, nuts, tree nuts, and wheat. See the allergen note above.
Final Thoughts
Classic Earthquake Cake takes a box of cake mix and turns it into a rich, gooey dessert with a toasty coconut and pecan base, a creamy swirl, and a cracked, cratered top. It needs no frosting and very little effort.
Layer the base evenly, swirl lightly, test the cake in a spot of batter, and let it cool for at least 30 minutes. Serve it warm or cooled, with ice cream if you like.
