Best 15 Earthquake Cake Recipes

EARTHQUAKE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
• Layer coconut and pecans in the bottom of pan.
• Prepare cake mix according to package instructions and pour over pecans and coconut.
• Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.

EARTHQUAKE CAKE I

Steps:

• Prepare cake mix as directed on package.
• Lightly grease the bottom and sides of one 9 x 13 inch baking pan. Sprinkle coconut and nuts over bottom of pan. Pour cake batter over top.
• Combine 1/2 cup melted butter or margarine, cream cheese and 2 cups confectioners' sugar. Beat until smooth. Pour (spoon) over cake batter.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick comes out clean. Let cake cool before frosting.
• To Make Frosting: Combine cocoa, cola and 1/2 cup margarine in a saucepan. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Pour mixture over remaining confectioners' sugar. Beat until smooth. Spread icing over cake. (If you like a thicker icing add more confectioners' sugar.

EARTHQUAKE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 13 x 9 pan.
• I use Pam cooking spray.
• Evenly sprinkle nuts and coconut on bottom of pan.
• In a large bowl prepare cake mix: Blend cake mix, water, oil and eggs at low speed for 30 seconds.
• Beat on medium speed for 2 minutes.
• Pour batter over nuts and coconut.
• In a separate bowl mix the cream cheese, butter confectioners sugar and vanilla extract until smooth.
• Drop by spoonfuls over batter, do not mix in Sprinkle with chocolate chips.
• Bake at 350 degrees for 5o minutes.

CHOCOLATE EARTHQUAKE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x12 inch cake pan. Cover the bottom of the cake pan with the chopped nuts and the flaked coconut.
• Prepare cake mix according to package directions. Pour batter over chopped nuts and coconut.
• Melt butter or margarine, add cream cheese and confectioner's sugar. Stir until blended. Spoon over unbaked batter.
• Bake at 350 degrees F (175 degrees C) for 40 to 42 minutes. Please note: you cannot test for doneness, as the cake will appear sticky even when it is done. The icing sinks into the batter as it bakes, forming the white ribbon inside. Makes 16 servings.

EARTHQUAKE CAKE

Steps:

• 1. Sprinkle the coconut, pecans and chocolate chips over the bottom of a greased 9 X 12 inch cake pan.
• 2. Prepare the cake, following the package directions, then pour batter into prepared pan.
• 3. In a small saucepan, melt the cream cheese with the butter, then stir in the confectioners sugar. Spread over top of the cake batter; spreading topping a little thicker at the edges.
• 4. Place in a preheated 350F oven and bake for 40-50 minutes

PUMPKIN EARTHQUAKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Microwave butter in a bowl for 30 seconds and stir. Continue to microwave at 10-second intervals until butter is completely melted. Set aside to cool while you prepare the cake.
• Combine cake mix, eggs, pumpkin, milk, oil, and pumpkin spice in a bowl. Beat with a hand mixer until batter is well combined. Pour into the greased baking dish.
• Combine melted butter and Neufchatel cheese in a bowl; beat with a hand mixer until well incorporated, 3 to 4 minutes. Mix in powdered sugar, 1/2 cup at a time, until well combined. Add vanilla and salt; mix to combine. Drop spoonfuls of Neufchatel mixture onto the cake batter. Swirl mixture with a knife. Sprinkle pumpkin spice chips on top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 38 to 42 minutes. Remove from the oven and transfer to a wire rack. Cool completely before removing from the baking dish.

EARTHQUAKE CAKE III

Steps:

• Preheat oven to 350 degrees F.
• Spread the entire can of frosting into the bottom of a 9x13 inch baking pan. Refrigerate while the filling is prepared. In a medium bowl, cream together the cream cheese and confectioners' sugar. Stir in the egg, and beat until light. Spread over the frosting. Prepare the cake mix as directed on box, pour over the filling layer, and spread evenly.
• Bake 45 to 50 minutes in the preheated oven, until a toothpick inserted comes out clean. Let the cake cool in the pan for 5 minutes, then invert onto a serving plate. Wait 5 minutes before removing pan from over the cake.

CHOCOLATE EARTHQUAKE CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 9x13-inch pan with cooking spray.
• Spread coconut and pecans over bottom of pan.
• Mix cake mix according to package directions. Pour over the pecans and coconut.
• Melt butter, add with cream cheese, vanilla, and confectioners' sugar to a medium-sized bowl and mix well. Spoon with a teaspoon over the cake.
• Bake cake at 325 degrees F (165 degrees C) for 50-55 minutes or until done.

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees F. Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9x13 cake pan, DO NOT BAKE - set aside. Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy. Scoop spoonfuls of the peanut butter mixture onto the chocolate cake batter, all over. Sprinkle with the chocolate chips and peanut butter cups. Bake for 45-55 minutes or until the center is only slightly jiggly. Let cool for 15 to 20 minutes before slicing and serving warm. Top with ice cream if desired! Enjoy!

EARTHQUAKE CAKE... LEMON

Steps:

• 1. Mix together coconut & pecans and spread in the bottom of a 'buttered' 9x13" pan.
• 2. Combine cake mix, water, oil and eggs in a large bowl. Beat for 2 min. on med. speed.
• 3. Pour the cake mix batter over the nuts & coconut.
• 4. Combine the softened cream cheese, butter & powdered sugar and cream together until smooth.
• 5. Drop the cream cheese mixture in dollops into the batter already in pan and sprinkle chopped nut over the top.
• 6. Bake at 350° for 45 to 55 minutes OR at 325° for 1 hour and 10 minutes.
• 7. When plated add a dollop of whipped cream and sprinkle with chopped nuts.
• 8. Note from Cin: To make cake healthier...use a sugar-free cake mix and fat-free cream cheese. Making your own homemade powdered sugar from Splenda: https://www.justapinch.com/recipes/dessert/other-dessert/cins-homemade-powdered-sugar-for-diabetics-and.html You could also use Cool Whip Lite instead of heavy whipped cream.

EARTHQUAKE CAKE

Steps:

• 1. In a bowl, prepare the German chocolate cake batter, as directed on the cake box. Set aside. NOTE: You'll need the mixer again in Step #5.
• 2. Lightly mist the bottom & sides of a 13 x 9" baking pan with cooking spray. Scatter the coconut & pecans over the bottom.
• 3. Pour the cake batter into the baking pan, over the coconut & pecans.
• 4. Put the block of cream cheese & the stick of butter in a microwave-safe bowl, .
• 5. In the microwave, CAREFULLY heat the cream cheese & butter until soft, but NOT melted, maybe 30 seconds or less. Add the powdered sugar & blend well with a mixer.
• 6. Spoon the cream cheese mixture over the cake batter. You don't have to be neat, but you might want to leave a "chocolate pocket" in the center of the cake so you can check for doneness near the end of baking.
• 7. Bake as directed on the cake box, usually at 350 degrees F for around 25-35 minutes. Check for doneness by inserting a toothpick into the "chocolate pocket" in the center of the cake.
• 8. Cool in the pan. (Come to think of it, I just leave it in the pan until it's gone, which won't be long.) Refrigerate leftovers.
• 9. Decisions, decisions... Do you want to eat it warm, room temp., or chilled? Your choice.
• 10. My choice is to eat it warm (or warmed up in the microwave for about 9 seconds). No wrong answers here. It's so good, the ground might shake, but I really hope not! It wouldn't want it to be my "fault." (OK, I'll stop now!) =^..^=

EARTHQUAKE CAKE

Steps:

• 1. Preheat oven to 350 degrees F and lightly spray a 9'x13' pan with cooking spray. In the bottom of pan, put the coconut and nuts. 2. Mix cake mix according to package directions. Spread batter over the nuts and coconut. 3. In a bowl, mix the cream cheese, butter, vanilla, and powdered sugar until fluffy. Spread over the batter. Sprinkle with chocolate chips. Bake at 350 degrees F for 50 minutes. Cool. Serve with Cool Whip. 4. When this comes out of the oven, it looks like it has exploded (it does not actually explode, so it won't mess up your oven!). That's why it's called an Earthquake Cake. The cream-cheese mixture sinks and the nuts and coconut rise, and it looks really funky!! But it tastes delicious!!

EARTHQUAKE CAKE

Steps:

• Grease 9x13 cake pan and preheat oven to 350°F.
• Cover bottom of pan with nuts and coconut.
• Mix cake as directed on package.
• Pour cake batter over nuts and coconut.
• Mix margarine and cream cheese until smooth.
• Add powdered sugar and mix well.
• Spoon over the cake batter.
• Bake 1 hour.
• Cool completely.
• Turn upside down on plates.

EARTHQUAKE CAKE

Steps:

• 1. Grease the bottom of a 9x13 cake pan. Mix the coconut and pecans together and spread this mixture on the bottom of the greased pan. Mix the German Chocolate cake mix according to package directions. Pour this cake mix over the nuts and coconut.
• 2. Mix the powdered sugar, margarine and cream cheese together. Pour this mixture over the cake mix. The mixture will be very thick. An alternative would be to drop spoons of the mixture over the top of the cake mix.
• 3. Bake at 350 degrees for 45 minutes.

CHOCOLATE EARTHQUAKE CAKE

Steps:

• DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Spray 9x13-inch pan with cooking spray. Spread coconut and pecans over bottom of pan. Mix cake mix according to package directions. Pour over the pecans and coconut. Melt butter, add with cream cheese, vanilla, and confectioners' sugar to a medium-sized bowl and mix well. Spoon with a teaspoon over the cake. Bake cake at 325 degrees F (165 degrees C) for 50-55 minutes or until done