Earthquake Cake III

Earthquake Cake III

4

"This cake gets its name from its appearance after baking and is really yummy."

Ingredients

1 h 20 m {{adjustedServings}} servings 217 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
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Reviews

4
  1. 4 Ratings

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I loved how easy it was to prepare. However, if you have had other earthquake cakes that include the pecans and coconut separately, you may find that you are still longing for that same texture...

This is quick and simple to throw together. I was intrigued by this recipe because the ingredients sounded good. I love coconut, pecans, cream cheese and chocolate cake. The name was certainly i...

My daughter made this for a birthday dinner. None of my kids particularly care for coconut. They all loved this cake, however. Thanks for a delicious, easy recipe!