This decadent earthquake cake features a coconut and pecan layer topped with a boxed German chocolate cake batter and a sweetened cream cheese mixture.
Step1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9x13-inch baking pan. Layer coconut and pecans in the bottom of pan.
Step2
Mix cake mix, water, oil, and eggs in a large bowl with an electric mixer on medium speed until well combined. Pour over coconut and pecans. Clean the bowl and mixer attachments.
Step3
Beat cream cheese, butter, and vanilla in the bowl until combined. Gradually mix in confectioners' sugar until smooth. Pour over cake batter.
Step4
Bake in the preheated oven for 30 minutes; a toothpick will not come out clean.
Prepare Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
24
Calories:
282 kcal
Carbohydrate:
29 g
Cholesterol:
47 mg
Dietary Fiber:
1 g
Protein:
2 g
Saturated Fat:
6 g
Sodium:
56 mg
Total Sugars:
26 g
Total Fat:
18 g
