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Earthquake Cake II

Earthquake Cake II

DARLENEL

DARLENEL

This cake is very rich. It's one of our favorites.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
  2. Layer coconut and pecans in the bottom of pan.
  3. Prepare cake mix according to package instructions and pour over pecans and coconut.
  4. Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SAHMDEDE54
97

SAHMDEDE54

12/3/2006

I love this cake. After making it a few times I baked it about 60 minutes and I would suggest when putting the cream cheese layer on the cake you should keep it at least 1" from the sides of the pan so it doesn't pour over the sides. I also melted the butter and softened the cream cheese. I also like to use Devils Food Cake. I have not seen anyone that didn't like this cake.

S. LINNEY
54

S. LINNEY

1/4/2005

I had my husbands family over and had made this cake in the past with a recipe I had. When I could not find it I looked for it on this site. The cake filling would not get done for me. Family still ate it more like a pudding and said it was good. I found my recipe and discovered that the difference was that mine said to melt the butter I wondered how I was supposed to pour over. I will go back to mine - much better version - also no cake cooks in 30 minutes - I think I was going on 60 when I gave up

gammaray (=
43

gammaray (=

4/26/2010

Gramma brought this recipe back from Missouri 35ish years ago. The only difference is that her version said to melt together the butter and cream cheese and stir in the powdered sugar. Works well that way. I also up the baking time from this recipe to close to an hour.

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