Real Recipes From Real Home Cooks ®

earthquake cake... lemon

(6 ratings)
Recipe by
Straws Kitchen(*o *)
somewhere, AR

I copied this recipe out of a Taste of Home Magazine, (some years back, I think around 2006 or so). I am posting it per a request by my Friend Pat. p.s. Over the years I added a few of my own touches to the recipe.

(6 ratings)
method Bake

Ingredients For earthquake cake... lemon

  • 1 1/4 c
    flaked coconut
  • 1 1/4 c
    *chopped pecans, plus extra for garnish
  • 1 pkg
    lemon cake mix
  • 1 1/4 c
    water
  • 1/4 c
    veg. oil
  • 2
    eggs
  • 1 pkg
    (8 oz) cream cheese, softened
  • 1/2 c
    butter, melted
  • 1 c
    powdered sugar
  • whipped cream (optional)
  • PREHEAT OVEN TO 350° (OR AT 325°); 2 - OPTIONS FOR BAKING
  • *OPTIONAL: HOLD BACK A FEW OF THE CHOPPED NUTS TO SPRINKLE OVER THE TOP JUST BEFORE POPPING CAKE INTO THE OVEN

How To Make earthquake cake... lemon

  • 1
    Mix together coconut & pecans and spread in the bottom of a 'buttered' 9x13" pan.
  • 2
    Combine cake mix, water, oil and eggs in a large bowl. Beat for 2 min. on med. speed.
  • 3
    Pour the cake mix batter over the nuts & coconut.
  • 4
    Combine the softened cream cheese, butter & powdered sugar and cream together until smooth.
  • 5
    Drop the cream cheese mixture in dollops into the batter already in pan and sprinkle chopped nut over the top.
  • 6
    Bake at 350° for 45 to 55 minutes OR at 325° for 1 hour and 10 minutes.
  • 7
    When plated add a dollop of whipped cream and sprinkle with chopped nuts.
  • 8
    Note from Cin: To make cake healthier...use a sugar-free cake mix and fat-free cream cheese. Making your own homemade powdered sugar from Splenda: https://www.justapinch.com/recipes/dessert/other-dessert/cins-homemade-powdered-sugar-for-diabetics-and.html You could also use Cool Whip Lite instead of heavy whipped cream.
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