I’ve always said that if a recipe comes from one of my grandma’s old church cookbooks, it’s probably a winner. This easy earthquake cake recipe is a perfect example of my unflawed philosophy.
I mean, just look at those delicious layers and that gooey coconut bottom layer? I’m officially a pretty big fan of earthquake cake, apparently, because I simply can’t get enough of this decadent dessert.
Earthquake Cake Recipe
My mom was actually the inspiration for trying this earthquake cake for the first time. She’s a huge fan of German chocolate cake, so this recipe is right up her alley.
I cant actually say that German chocolate is my favorite dessert flavor but it totally works in this earthquake cake recipe!
It’s always so good to have a few no-brainer dessert recipes on hand. You know, those recipes that are impossible to mess up?
Don’t let this blog fool you. I am certainly no professional in the kitchen when it comes to cooking and baking.
In fact, I’m sort of prone to kitchen fails! While I’m sharing true confessions, I might as well tell you that I probably burn myself in the kitchen three times a week, every week.
I’m sort of a klutz, y’all, and that’s totally why I always go for the easy dessert recipes. My mantra is that you can’t always judge a dessert by the way it looks. Sometimes those desserts that just look like a big chocolate mess are THE BEST.
Isn’t this earthquake cake pretty in a really messy, imperfect way?
It comes out looking a little different every single time I make it, and I love that. Don’t you? Let me know what you think in the comments below.
If you’re a chocoholic like me, you’ll want to try these recipes next!
- Chocolate Peanut Butter Pie
- Chocolate No-Bake Cookies
- Chocolate Sheet Cake
- Chocolate Peanut Butter Cake
- Chocolate Chip Cookie Dough Truffles
- 1 cup shredded, sweetened coconut
- 1/2 cup chopped pecans
- 1 box German chocolate cake (plus ingredients to make cake according to box)
- 1 (8 oz.) package cream cheese, softened
- 1 stick butter (1/2 cup)
- 2 1/4 cup powdered sugar
- 1 cup milk chocolate chips
- Preheat oven to 350 degrees f.
- Grease a 9×13 inch pan. Spread pecans and coconut on the bottom of your pan.
- Prepare cake mix batter according to directions on box. Pour over the coconut and pecans.
- Melt the cream cheese and margarine in a small saucepan, over low heat, stirring continuously. Stir in powdered sugar. Pour over the cake batter. Sprinkle chocolate chips on top.
- Bake for 40-50 minutes, until the center of the cake is set. Serve warm with ice cream or cool completely.