Hurricane Cake

Hurricane Cake

111

"An easy and delicious cake, also known as Earthquake Cake. Coconut and pecans are baked under a German chocolate cake mix, with a cream cheese mixture on top that sinks into the batter as it bakes."

Ingredients

1 h 5 m servings 610 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 610 kcal
  • 31%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 78.8g
  • 25%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
  2. Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
  3. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.
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Reviews

111
  1. 136 Ratings

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This is one of the best cakes I've ever had. I'm not that fond of German Chocolate cake mixes so I used a Devil Foods. The third time I made it, I sprinkled some semi-sweet chocolate chips in th...

Delicious. Best to leave it overnight or for several hours though before eating as it needs time to blend and settle.

This cake is great! I do not use butter in the bottom of the pan. I just sprinkle the nuts and coconut on the bottom and pour cake batter on top. The cake comes out of the pan fine that way.

Big hit at my office! Thanks for the recipe!

This is actually the Earthquake Cake! Because this cake is all cracked up on top,(as if the earth had cracked) and a little note to help make the taste even better try this, use coconut pecan ...

I'm a 13 year-old rookie cook and that recipe was so easy (and there weren't many dishes...) It tasted sooo good! The bottom was hard to get out of the pan but it was worth it! My whole family ...

Dang, this is a good cake. I made it in round pans and inverted onto cake plates after thoroughly cooled. It looked great and served well.

This cake is delicious! Its even more yummier if you leave it to refrigerate overnight.

The only change I made was omitting the butter in the bottom of the pan--I just 'pammed' the bottom and there was no sticking. I received many compliments and will make it again!