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This Earthquake Cake is full of chocolate, pecan, and coconuts and is an explosion of flavor with each bite! Preheat oven to 350° and grease a 9×13-inch pan with cooking spray. Prepare the cake batter according to package directions. Sprinkle your coconut and pecans onto the bottom of the prepared pan. Spread your cake mix over the top. Set aside.
Preheat oven to 350°. Grease and flour a 9×13” baking dish. Spread pecans and coconut in the bottom of the prepared dish. Mix cake mix according to package directions. Spread over top of pecans and coconut. Melt butter and cream cheese over low to medium heat in small saucepan.
If you’re looking for a wonderful dessert to knock the socks off your family and friends, then Earthquake Cake is the dessert that will do it. It is so delicious everyone will want seconds and thirds. No kidding. So be generous and don’t hog the whole dessert for yourself. Allow everyone else to get a piece, too.
NOTE: My cake mix required 3 eggs, 1/3 cup canola oil and 1 cup water to make cake according to package directions. NOTE: Hannah said the original recipe called for 1 ½ cups coconut but that it totally overwhelmed the cake so she cut it back to ½ cup. I’ve increased the coconut to one cup for a happy medium.
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