Imen Dridi This Paula Deen Earthquake Cake is a rich, marbled marvel that blends coconut, pecans, German chocolate cake mix, cream cheese, and more. With a prep time of 20 minutes and a bake time of 30 it yields 24 servings.
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š¤ Why This Earthquake Cake Recipe Will Impress Your Guests:
- Richness: Loaded with coconut, pecans, and cream cheese for a decadent flavor.
- Ease: Simple steps with a cake mix base for quick prep.
- Impressive: Creates a visually stunning “earthquake” effect.
- Versatility: Adaptable with variations in nuts or cake mixes.
ā What Is Paula Deen Earthquake Cake Recipe?
The Paula Deen Earthquake Cake is a decadent dessert made with German chocolate cake mix, coconut, pecans, cream cheese, butter, and sugar. This moist, rich cake boasts a marbled appearance due to its “earthquake” effect caused by the uneven distribution of ingredients during baking.
š„ Paula Deen Earthquake Cake Recipe Ingredients
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 (15.25 ounce) package German chocolate cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (8 ounce) package cream cheese
- Ā½ cup unsalted butter
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
š Instructions For Paula Deen Earthquake Cake
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly grease the bottom and sides of a 9×13-inch baking pan.
- Put coconut and pecans in the bottom of the pan.
- In a big bowl, mix cake mix, water, oil, and eggs with an electric mixer until it’s all mixed together.
- Pour this over the coconut and pecans. Then, clean the bowl and the mixer attachments.
- In the clean bowl, beat cream cheese, butter, and vanilla until it’s all mixed together.
- Slowly mix in confectioners’ sugar until it’s smooth. Pour this over the cake batter.
- Bake in the preheated oven for 30 minutes; a toothpick won’t come out clean.
š Recipe Tips
- Use softened cream cheese to prevent lumps in the frosting.
- Toast pecans beforehand for enhanced flavor and texture.
- Adjust sweetness by reducing confectioners’ sugar if preferred.
- Ensure even batter distribution for the distinctive “quake” effect.
- Grease the pan well to avoid sticking due to the rich batter.
šØ What To Serve With Earthquake Cake?
Pair with vanilla ice cream for a contrasting cold and creamy element. Alternatively, serve with a dollop of whipped cream or a drizzle of chocolate or caramel sauce for added richness.
š How To Store Leftovers Earthquake Cake?
- In The Fridge. Store Leftovers Earthquake Cake in an airtight container at room temp for up to 3 days.
- In The Freezer. To freeze Leftovers Earthquake Cake wrap well and store for 1-2 months.
š„µ How To Reheat Leftovers Earthquake Cake?
- Microwave slices Leftovers Earthquake Cake and heat for 15-20 seconds on a microwave-safe plate.
- Oven: Wrap slices in foil Leftovers Earthquake Cake and bake at 325Ā°F for 10-15 minutes.
- Steamer: Heat covered slices Leftovers Earthquake Cake over boiling water for 5-7 minutes.
FAQs
How Do I Prevent The Cream Cheese Layer From Sinking In The Cake?
To prevent sinking, ensure the cream cheese layer isn’t too thick and gently spread it over the batter.
How Can I Prevent The Pecans From Burning On Top Of The Cake?
Halfway through the baking process, gently cover the pecans with aluminum foil to keep them from burning.
How Do I Know When The Earthquake Cake Is Fully Baked?
The cake is fully baked when the edges pull away and a toothpick inserted in the center comes out clean.
Can I Use Margarine Instead Of Unsalted Butter In The Frosting?
Margarine can replace unsalted butter, but expect a slight difference in taste and texture in the frosting.
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Paula Deen Earthquake Cake Recipe Nutrition Facts
Servings Per Recipe 24
- Calories: 282
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 47mg
- Sodium: 56mg
- Total Carbohydrate: 29g
- Dietary Fiber: 1g
- Total Sugars: 26g
- Protein: 2g
- Calcium: 21mg
- Iron: 1mg
- Potassium: 72mg
Paula Deen Earthquake Cake Recipe
Description
This Paula Deen Earthquake Cake is a rich, marbled marvel that blends coconut, pecans, German chocolate cake mix, cream cheese, and more. With a prep time of 20 minutes and a bake time of 30 it yields 24 servings.
Ingredients
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly grease the bottom and sides of a 9×13-inch baking pan.
- Put coconut and pecans in the bottom of the pan.
- In a big bowl, mix cake mix, water, oil, and eggs with an electric mixer until it’s all mixed together.
- Pour this over the coconut and pecans. Then, clean the bowl and the mixer attachments.
- In the clean bowl, beat cream cheese, butter, and vanilla until it’s all mixed together.
- Slowly mix in confectioners’ sugar until it’s smooth. Pour this over the cake batter.
- Bake in the preheated oven for 30 minutes; a toothpick won’t come out clean.
Notes
- Use softened cream cheese to prevent lumps in the frosting.
Toast pecans beforehand for enhanced flavor and texture.
Adjust sweetness by reducing confectioners’ sugar if preferred.
Ensure even batter distribution for the distinctive “quake” effect.
