I’m so excited to share one of my all-time favorite desserts with you today, the earthquake cake.

Slice of earthquake cake with cream cheese.

This cake has a special place in my heart because I first discovered it in one of my granny’s old 1990s cookbooks.

This cake is a classic, but I added my own twist. I used German chocolate cake mix and topped it with semi-sweet chocolate chips. Trust me, it’s so good!

If you’re looking for an old fashioned earthquake cake recipe, this is my version. It has the cream cheese, coconut, pecans, and gooey pockets people expect, but the cake mix keeps it easy.

The combination of cream cheese, coconut, and chocolate creates the most amazing layers of flavor. Plus, watching the cake crack and shift as it bakes is fascinating.

I can’t wait for you to try this upside-down German chocolate cake and make it a favorite in your home too.

And if you like classic desserts, check out my other recipes too. Try my coconut custard pie, fresh apple cake, or blackberry cobbler.

Why Is It Called Earthquake Cake?

The name comes from the way the cake looks after baking. The cream cheese mixture creates cracks and shifts in the cake, giving it an “earthquake” appearance.

German chocolate earthquake cake in a pan.

What Makes This Version Different

This old fashioned earthquake cake recipe uses German chocolate cake mix, which is one of the reasons I like it so much. It adds a little extra flavor and works really well with the coconut, pecans, cream cheese, and chocolate chips.

I also like using cake mix here because it keeps the recipe simple and consistent. This cake is really all about the cream cheese layer and the mix-ins.

How to Make an Upside Down German Chocolate Cake

German chocolate cake mix in a bowl. — Prepare the cake batter according to the package directions.

Cream cheese and powdered sugar in a bowl. — Combine the cream cheese, butter, and vanilla extract until smooth and free of lumps. Add the powdered sugar 1 cup at a time until completely combined.

Coconut flakes and pecans in a baking dish. — Add coconut and pecans in an even layer across the bottom of the cake pan.

Cake batter, cream cheese filling, and chocolate chips in a baking dish. — Drop spoonfuls of the cream cheese mixture onto the cake batter. Sprinkle the chocolate chips over the cream cheese mixture, and bake for 35-45 minutes.

Tips for the Perfect Earthquake Cake

Prevent Overflow: The cream cheese can bubble up while it bakes. Set a sheet pan on the rack below the cake pan to catch any drips.
Customize Your Mix-Ins: German chocolate cake mix and semi-sweet chocolate chips are my go-to, but you can switch it up. Try extra pecans, more coconut, or white chocolate chips.
Let It Cool: Let the cake cool most of the way before serving. It will still be gooey, but it slices a little better after it has time to set.

How to Store Leftover Cake

Store leftover cake in an airtight container in the refrigerator for up to 5 days.

For longer storage, let the cake cool completely, then wrap individual slices or the whole cake tightly and freeze for up to 2 months. Thaw it in the refrigerator overnight before serving.

If you want that soft, gooey texture back, let a slice sit at room temperature for a few minutes or warm it in the microwave for 10 to 15 seconds.

Slice of german chocolate cake on a stack o fplates.

Frequently Asked Questions

Can I use a different type of cake mix?

Yes, but German chocolate cake mix is the classic version. I’ve used chocolate cake mix with good results, and there are plenty of strawberry, red velvet, and carrot cake earthquake cakes out there.

What if I don’t have semi-sweet chocolate chips?

Milk chocolate, dark chocolate, or even white chocolate chips can work here. Use what you like or what you already have handy.

Can I make this cake without nuts?

Absolutely! You can leave out the pecans if needed. The texture will be a little different, but the cake will still bake up just fine.

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