Classic Earthquake Cake

Instructions

1. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or non-stick spray.

2. Create the Base Layer: Evenly sprinkle the shredded coconut across the bottom of the prepared dish. Scatter the chopped pecans over the coconut layer.

3. Make the Cake Batter: In a large bowl, combine the German chocolate cake mix, water, oil, and eggs. Beat with a hand mixer or whisk until the batter is smooth and free of lumps. Carefully pour this batter over the coconut and pecan layers, spreading it into an even layer.

4. Prepare the Filling: In a separate medium bowl, beat the softened cream cheese and butter together until completely smooth and creamy. Mix in the vanilla extract. Gradually add the powdered sugar, mixing on low speed at first to avoid a cloud of sugar, then increase speed until the filling is smooth and well combined.

5. Assemble the Cake: Drop large spoonfuls of the cream cheese filling evenly over the top of the cake batter. Using a knife or a thin spatula, gently swirl the filling into the batter. Do not over-mix; you want beautiful marbled streaks.

6. Bake: Place the dish in the preheated oven and bake for 45-50 minutes. The cake is done when the edges are set and pulling away from the pan, and a toothpick inserted into the cake part (not the gooey filling) comes out clean.

7. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for at least 30 minutes before slicing. This allows the rich, molten layers to set slightly for cleaner slices. Serve warm or at room temperature.