Gingerbread Earthquake Cake
No fancy decorating skills are needed for this easy Gingerbread Earthquake Cake! The frosting is swirled right into the shortcut gingerbread cake batter over a layer of coconut and pecans for a cake that is bursting with holiday spice!
Servings: 12 servings
Ingredients
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 3/4 cup white chocolate chips
- 1 (15.25-ounce) gingerbread or spice cake mix
- 1 teaspoon ground ginger
- 1 cup water
- 1/2 cup vegetable oil
- 1/4 cup molasses
- 3 large eggs
- 8 ounces full-fat cream cheese softened
- 1/2 cup salted butter melted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Sprinkle coconut, pecans, and white chocolate chips over the bottom of a 9 X 13-inch baking dish.1 cup shredded sweetened coconut, 1 cup chopped pecans, 3/4 cup white chocolate chips
- Beat cake mix, ginger, water, oil, molasses, and eggs in a large bowl for 2 minutes on medium speed until combined. Pour over coconut and pecans.1 (15.25-ounce) gingerbread or spice cake mix, 1 teaspoon ground ginger, 1 cup water, 1/2 cup vegetable oil, 1/4 cup molasses, 3 large eggs
- Beat cream cheese, butter, powdered sugar, vanilla, and salt until combined. Drop spoonfuls of cream cheese mixture over cake batter. Gently swirl into batter with a knife.8 ounces full-fat cream cheese, 1/2 cup salted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Bake for 55-60 minutes until done.
Nutrition
Calories: 450kcal | Carbohydrates: 48g | Protein: 4g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 219mg | Potassium: 243mg | Fiber: 1g | Sugar: 46g | Vitamin A: 558IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 1mg
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