Earthquake Cake

More thanks to Penny M. for providing this great
Dessert of the Week recipe!

I have a very fond memory of making numerous Earthquake Cakes with my sweet mother-in-law many years ago. She was a member of the Fine Arts Club, and the club was having a tasting luncheon fund raiser. Her job was to make enough Earthquake Cakes for the luncheon. She enlisted my help! I forget how many we made. She made it great fun! I surely do miss her!
I’m so glad to be reminded of this recipe! It’s delicious, moist and easy to make!
My kind of recipe!!

Earthquake Cake


1 cup chopped pecans
2 cups coconut

1 German chocolate cake mix (+ necessary ingredients for mix)

1 stick butter

1- 8 oz package cream cheese
box confectionery sugar


Preheat oven to 350°.
Butter 9 x 11 pan. Layer pecans and coconut on the bottom of the pan. Prepare German chocolate cake mix as instructed on box. Pour mix on top of pecan/coconut layer. In a separate bowl, mix remaining ingredients. Drop spoonfuls of mix on top of cake. Bake for 45 minutes at 350°.


  1. I am wondering about storage of this cake. Can I cover it and leave it out, or should it go in the fridge?

  2. Jonna,

    I do suggest storing this in the fridge, due to the cream cheese.
    I hope this helps! Enjoy!


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