Earthquake Cake: A Rich and Decadent Dessert

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the German chocolate cake mix according to the package instructions, using the required ingredients (usually water, eggs, and oil).
Pour the cake batter into the prepared baking dish, spreading it out evenly.
Step 2: Add Coconut and Nuts

Sprinkle the shredded coconut and chopped pecans (if using) evenly over the cake batter. Do not mix into the batter—just spread them on top.
Step 3: Make the Cream Cheese Layer

In a medium bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth and creamy.
Gradually add the powdered sugar and cocoa powder, mixing until fully combined. The mixture will be thick and spreadable.
Step 4: Add the Cream Cheese Layer

Drop spoonfuls of the cream cheese mixture over the cake batter, coconut, and nuts. Do not spread it out—just let it drop in spoonfuls. As the cake bakes, the cream cheese will “sink” into the batter, creating the signature “earthquake” cracks.
Step 5: Bake the Cake

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). The top should look cracked and slightly puffed.
Optional: In the last 5 minutes of baking, sprinkle the chocolate chips over the top and let them melt into the cake.
Step 6: Cool and Serve

Let the cake cool in the pan for at least 30 minutes before serving. The cracks and “earthquake” effect will be more pronounced as it cools.
Serving and Storage Tips