Earthquake Cake


I was in Costco yesterday buying things for our New Year celebration. As usual, they were enticing customers to buy various products by giving out samples. The one that almost worked on me was the cheesecake. I had never had cheesecake from Costco’s bakery before & was surprised by how good it was. I was so close to putting one in my cart. Then I remembered the look on my son’s face when I told him we would be having earthquake cake as our New Year’s dessert. In the end, I just could not bring myself to dash his happiness & excitement by bringing home a store bought cheesecake, no matter how good it was.




I made the right choice, too. This cake is insanely delicious! The frosting & topping are baked right in, so once it is out of the oven, your work is done!



  • 4 cups powdered sugar
  • 8 oz cream cheese, softened
  • 1 stick melted butter
  • 1 cup shredded coconut
  • 1 cup chopped pecans or walnuts
  • 1 Devils Food cake mix
  • 3 eggs
  • 1 1/3 cups milk
  • 1/2 cup oil or melted butter
  • 1/3-1/2 cup mini chocolate chips



  1. Preheat oven to 350 degrees. Spray 9×13 pan with cooking spray.
  2. Beat powdered sugar, cream cheese, & melted butter together with electric mixer. Set aside.
  3. Sprinkle coconut & chopped nuts evenly in bottom of pan.

4.     Mix cake mix, eggs, milk, & oil together with electric mixer. Pour batter over coconut & pecans. Spread evenly.

5.     Place dollops of cream cheese mixture on top of batter. Sprinkle with mini chocolate chips.

6.     Bake for 40-42 minutes. Do not over bake! Cake may seem jiggly when it first comes out of the oven. It will set as it cools.

pJJD29nCSSWLon1+BH16tg7.     Cool for 20 minutes before removing from pan. You can also just leave it & serve the cake from the pan. Either way that you choose, serve the cake upside down with the coconut pecan topping on top.








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