Lemon Earthquake Cake
This Lemon Earthquake Cake is a fun and easy dessert for all kinds of Spring and Summer gatherings from potlucks to backyard barbecues. The signature cracks and crevices of an earthquake cake are made by pouring cake batter over coconut, pecans, and lemon sandwich cookies, which create a delightful crunchy base before swirling in an easy cream cheese frosting.
Servings: 12 servings
Ingredients
- 1 1/4 cups shredded sweetened coconut
- 3/4 cup chopped pecans
- 12 lemon sandwich cookies chopped
- 1 (15.25-ounce) box lemon cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 8 ounces full-fat cream cheese
- 1/2 cup salted butter melted
- 2 1/2 cups (300g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F.
- Sprinkle coconut, pecans, and chopped cookies over bottom of a 9 X 13-inch baking dish.1 1/4 cups shredded sweetened coconut, 3/4 cup chopped pecans, 12 lemon sandwich cookies
- Beat cake mix, water, oil, and eggs in a large bowl for 2 minutes on medium speed until combined. Pour over coconut and pecans.1 (15.25-ounce) box lemon cake mix, 1 cup water, 1/2 cup vegetable oil, 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. Sprinkle it with white chocolate chips.8 ounces full-fat cream cheese, 1/2 cup salted butter, 2 1/2 cups (300g) powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 cup white chocolate chips
- Bake for 55-60 minutes until done.
Nutrition
Calories: 481kcal | Carbohydrates: 49g | Protein: 5g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 271mg | Potassium: 157mg | Fiber: 1g | Sugar: 43g | Vitamin A: 558IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 1mg
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