Cheryl’s Earthquake Cake

This recipe was sent into us from Cheryl.  Here is what she has to say about this recipe…..

When using a 9×13 pan as the recipe says, this usually runs over the cake pan for me, so, if I remember, I put some foil on the rack below the pan to save on clean up, or I just turn on the self clean feature! When I use a 4 quart pyrex pan it doesn’t run over but then I reduce the baking time to 38 minutes. Too, I usually drop heaping Tablespoon globs of cream cheese mixture and there are usually little spaces between these. The finished cake never looks the same twice, but it’s always yummy!

We hope you enjoy Cheryl’s Earthquake Cake!!

earthquakecakePreheat oven to 350 degrees. Grease bottom of 9×13 pan. Mix…..
1 cup chopped pecans
1 cup coconut
…..and sprinkle into the prepared pan. Then combine…..
8 oz. cream cheese
1 teaspoon vanilla
1/2 cup butter
earthquakecake2Then prepare to add in 1 cup increments…..
3 3/4 cup powdered sugar
…..until well combined and smooth. Set this mixture aside and prepare as directed…..
1 box German Chocolate Cake Mix.
Pour cake batter over the pecans and coconut in baking dish. Drop “globs” of cream cheese mixture on top of cake batter. Bake in preheated oven for 45-50 minutes.

You may also like this BBQ Brisket recipe from Cheryl or CLICK HERE to see an alpha indexed picture portfolio of all the recipes posted to the site…..

Cheryl's BBQ Brisket

Cheryl’s BBQ Brisket

Print Friendly

Leave a Reply