When preparing vegetables, chicken, pork, or shellfish, it can be used as a cooking oil or as a dipping sauce for Italian bread. very flexible.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 1 cup margarine, divided
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1 (15.25 ounce) package German chocolate cake mix
- 1 ¼ cups water, or as needed
- ½ cup vegetable oil, or as needed
- 3 large eggs, or as needed
- 1 (8 ounce) package cream cheese
- 3 ¾ cups confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt and spread 1/2 cup margarine in the bottom of a 9×13-inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan; set aside.
- Prepare cake batter by adding cake mix, water, oil, and eggs together in a large bowl. Stir until combined. Pour batter over coconut and pecans in pan.
- Melt cream cheese and remaining 1/2 cup margarine in a saucepan over low heat. Stir in confectioners’ sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Allow to cool and serve from the pan.
- The directions for making the cake mix are based on a Betty Crocker German Chocolate Cake Mix. Follow instructions on the box regarding any differences in oven temperature, added ingredients, and cooking time if using a different brand.
Reviews
so, I made it! by other suggestions. Used butter instead of margarine. used milk and butter instead of water and oil, in the cake mix. Added german chocolate frosting on top of the pecans and coconut. sprayed the pan with baking spray. it worked out good! nothing sank to the bottom!
absolutely delicious!! my family totally loved this cake. definitely will make it again.
My family loved it. I did read other reviews & bake often so decided to tweak a few things. I doubled the amount of (really butter) butter, coconut (I used unsweetened flakes) & pecans in the bottom also padded them down not firm just evenly. Then I made my cake & followed the rest of directions. Also I made a day before I wanted to serve which as other said was a good choice. I believe that using the unsweetened coconut aided in no burning & sticking to the bottom of the pan as some reviews claimed. Great find ????????
I added chocolate frosting, store bought and heated in the microwave before pouring over the cooled cake. It is very rich, and I will make it again!!
Instead of the suggested topping, I squeezed some cream of coconut around the top. It was very moist!
it came out pretty good. I’m going to skip the butter with the coconut and peacan. it was a bit too much. but, everyone loved it.
This is actually called earthquake cake. It is very good but I used a chocolate fudge cake mix rather than the German chocolate one and mixed in a few chocolate chips before putting over top the coconut and nuts.
Not pretty, but delicious!
It was very good. I used butter instead of margarine. They titled the recipe incorrectly, it is Earthquake Cake, not Hurricane Cake. And these is a misprint in the directions. Skip the first sentence in step 3. The batter goes in the pan on top of the pecans and coconut, then the cream cheese mixture goes on top of the batter.
I’m not sure what I did wrong cause it sounded great, but to me it just tasted like german choc cake. Also, i did not understand the directions either and had 2 other people read them and they were confused as well. It says to pour the cake batter over the pecans and coconut on the bottom of the prepared 9×13 pan and then to pour the cream cheese/ sugar mixture over that. Then it says to pour into prepared pan? What other prepared pan and why? Am I missing something???? Roberta W.
This is a very decadent cake! I used devil’s food cake instead of german chocolate. I will definitely make this again!
Wow, the other reviewers aren’t kidding – this cake MUST be refrigerated and eaten the next day. We cooled it off and ate it a few hours after baking and it was just okay. A little dry, even – I was afraid I overbaked it. But after sitting in the refrigerator for a full day, it’s delicious! Mine came out more like a pound cake or a dense banana bread than a regular cake. I did lighten up on the butter at the bottom (used less than half of what the recipe calls for) and on the sugar ( used only 2 cups) because I wanted a cheesecake taste to the cream cheese mixture. Don’t know if that affected anything, but mine didn’t look nearly so dramatic on the top as these pictures do. I prefer cakes with no frosting so this one was perfect – not too sweet. I will probably stick to the recipe next time just to see the difference. Recommend, but you should REALLY resist eating it until the next day!
I toasted my pecans and coconut for the bottom layer -adding butter here is crucial (the first time i made it without – it was too dry and crumbled). I believe there is too much powdered sugar in the recipe – common sense would tell you if the cream cheese mixture is heavier than the cake mix it WILL sink to the bottom. I made mine with a dark chocolate cake mix for more richness. Also, dont cook it too long – moist is better!
It was so good. The more days it sat, the better it got!!
I used butter instead of margarine. Like many others, my cream cheese batter fell to the bottom of the cake. When I served pieces, I made sure to flip the piece over so the cream cheese/coconut/pecan was on top just like a frosting. I had chilled the cake for a while in the fridge, so it did not stick. It was delicious!
Great and easy cake-bar! I brought it to work and everyone LOVED it! Very versitle using different cake mixes too! Thanks for the recipe!
This was an easy recipe and it was so good. Tasted better cold from the frig. Delicious. Huge success with work and home. I’m loved ??
Delicious. I did not change anything with the recipe and it was perfect
Oh my! Made this this morning and we just ate a piece tonight. It is definitely a keeper. So good and so easy. I used a devils food cake mix.
My cream cheese mixture never sank but stayed on top and became a chewy, sticky mess. It is the reason I only gave this 4 stars. The taste of the cake, however, was fabulous. I will definitely make this again but will pour only 1/2 the cake batter over the coconut & pecans, then pour the cream cheese mixture, and then the final layer of cake batter. BTW my butter, coconut, and pecans didn’t stick to the pan like many others mentioned.
This cake was absolutely amazing!!! I had marble cake on hand and used 2 cups powdered sugar and it still turned out great. Hint for making powdered sugar with regular sugar: place 1 1/2 cups sugar and one tbsp cornstarch in a blender and blend, makes about two cups.