Funfetti Earthquake Cake
Funfetti Earthquake Cake is divine. Here’s another of my delicious Earthquake Cakes.F-U-N-F-E-T-T-I Earthquake Cake. Oh, my. My first two, Red Velvet Earthquake Cake and plain Earthquake Cake have gone ballistic on Pinterest. If you tasted either of them, you’d know why. They are rich, chocolaty, and a cream cheese icing bakes into the cake causing a volcanic explosion while baking so the cake ends up with craters and the cheesecake icing sinks into the middle of the cake. On top of that the cakes have nuts, chocolate chips and coconut on the bottom providing so much additional texture and deliciousness that they are really hard to say no too.
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Yes, Earthquake Cakes are drool-worthy! Well, I decided to try my hand at another one a few weeks ago when I needed a dessert to take to a luncheon I was catering at our church for new members. This spectacular cake was a hit with everyone. This time, instead of using chocolate chips I put white chocolate chips on the bottom of the cake. Then it has a funfetti cake batter, the cheesecake topping and some funfetti sprinkles spread over the top before baking.
Funfetti Earthquake Cake is outstanding in flavor and texture, but Earthquake Cakes in general are not the easiest cakes to bake. In case you didn’t get it the first time, these are “HIGH MAINTENANCE” cakes. First of all, you really need to bake these in a glass baking dish. If you try aluminum your cake will stick to the bottom and it won’t be pretty.
Second, I recommend baking this cake in the middle of your oven. Otherwise, either the top or the bottom will over-brown depending on where the cake is located in your oven. You will need to cover the top of the cake after 30-40 minutes of baking time or the cake may get too browned on top and the cream cheese, especially, will brown. However, if you try to cover the cake the whole length of baking time it will end up taking about an hour and 15 minutes to bake. No kidding. I’ve tried it every which way possible.
Third, these cakes usually take longer than most layer cakes which can be done in about a half hour. I’ve had these cakes take as little as 45 minutes but usually they take closer to 60. I have had others notify me that after 30 minutes their cake was done and browned! So, this is a cake that you have to watch like a hawk throughout the baking time. Definitely cut your temperature down if you have a hot oven. I left the light on in my oven the whole time and checked the cake every 10 minutes after the first 20 minutes of baking time.
Fourth, this is one of those few cakes that I really grease and flour the baking dish very generously (no cooking spray) in order to get the cake to come out easily. Finally, when a toothpick inserted in the center comes out clean, the cake is baked.
If you’re up to the demanding challenge of baking an Earthquake Cake, then Funfetti Earthquake Cake is so spectacular you will want to bake it for every birthday in the future! Seriously, this cake is absolutely amazing. I had people begging me to scrape off the sides of the baking dish and not discard any scraps before I cleared away the dishes so they could get another morsel! I know the saying “to die for” is drastically overused these days (even by me), but this cake is exceptional.
If you love the flavors of funfetti in your cakes, you will be so salivating over this cake you will be hard-pressed to stop eating–or even wait for it to cool long enough before cutting into it and snagging a piece! This is a great cake for birthdays, too. Everyone who sampled it at my luncheon called it the “Birthday Cake!” It’s yummy no matter what you call it!
When I initially posted this recipe in March 2015, I wasn’t overly happy with my pictures. So I recently remade this fabulous cake (March 2017) for a New Member’s Luncheon at our church. I was so much happier with these pictures as they show what the cake should truly look like. Remember to bake the cake in the middle of the oven so the pecans and white chocolate chips don’t burn on the bottom and not so close to the top that the cream cheese browns too much. The middle of the oven is perfect. Prepare yourself for an explosion of flavor as the cream cheese icing bakes into the cake! 🙂
After one bite of Funfetti Earthquake Cake, you will want to bake this cake for all your birthday celebrations!
All Earthquake Cakes crater while baking causing the volcanic look. The center part usually sinks down into the cake.
Every bite of Funfetti Earthquake Cake will have you drooling! Garnish the cake with Cool Whip or ice cream, if desired. I drizzled some white chocolate sauce over top as well.
Here’s what I did.
I used these ingredients.
Grease and flour a 9×13″ glass baking dish really well making sure the grease (butter, shortening or oil) covers the bottom AND sides of the dish. Add flour and rotate your dish until the entire surface is covered with flour really well. Add pecans and spread evenly on the bottom of the baking dish.
Sprinkle with coconut.
Sprinkle with white chocolate chips. Set aside.
Make cake batter according to cake mix directions substituting heavy whipping cream or half-and-half for the water in the recipe.
Mix with an electric mixer until smooth.
Spread cake batter over top of white chocolate chips in baking dish.
To make the cheesecake topping: Melt butter and cream cheese in a saucepan over the stove over a low to medium heat.
You may have to cut the cream cheese up in cubes in order for the mixture to melt more quickly. Whisk continuously until both butter and cream cheese melt.
Remove saucepan from stove. Add powdered sugar and whisk to combine.
Spread cream cheese mixture evenly over top of cake batter in baking dish. Sprinkle with funfetti sprinkles.
Bake about 30-40 minutes at 350. If cake is starting to get too brown, tent cake with foil. (I didn’t need to do this). Bake an additional 10-15 minutes or until a toothpick inserted in center comes out clean. This view shows how the cake craters and puffs up in different places. When the cake cools, the puffy parts sink into the cake.
Allow cake to cool completely before cutting cake into pieces to serve.
You can see the pecans and coconut on the bottom layer. The white chocolate chips kind of melt into the nuts and cake while baking. So amazing.
Here’s the recipe.
FUNFETTI EARTHQUAKE CAKE
(Recipe inspired from my Red Velvet Earthquake Cake)
Funfetti Earthquake Cake
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 whisk
- 1 sauce pan
Ingredients
- 1 Funfetti cake mix
- 1 cup coconut
- 1 cup pecans chopped (measure after chopping)
- 12 oz. pkg. white chocolate chips
- 8 oz. pkg. cream cheese
- 1/2 cup unsalted butter (1 stick)
- 4 cups powdered sugar
- 1/3 cup Rainbow sprinkles for garnish, if desired, (I used about 1/3 cup)
- white chocolate sauce for garnish, if desired
Instructions
- Preheat oven to 350°.
- Grease and flour a 9x13” baking dish.
- Spread pecans, coconut and then white chocolate chips in the bottom of the prepared dish.
- Mix cake mix according to package directions using 3 eggs, 1/2 cup canola oil and 1 cup half-and-half.
- Spread cake batter over top of the white chocolate chips.
- Melt butter and cream cheese over low to medium heat in small saucepan.
- Remove from heat.
- Add powdered sugar and whisk to combine.
- Spread cheesecake mixture over top of cake batter in baking dish.
- Smooth the top.
- Sprinkle with rainbow sprinkles.
- Bake at 350° for 30-40 minutes.
- If the cream cheese is starting to brown, tent cake lightly with foil.
- Bake an additional 10-15 minutes or until cake tests done when checking with a toothpick.
- Cool completely before cutting into squares.
- Store covered tightly.
- After 2 days, store in refrigerator.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 Pillsbury Funfetti Cake Mix
- 1 cup coconut
- 1 cup Fisher chopped pecans
- 12-oz. pkg. Nestle Tollhouse premier white baking chips
- 8-oz. cream cheese
- 1 stick (1/2 cup) butter
- 4 cups powdered sugar
- Rainbow sprinkles for garnish, if desired (I used about 1/3 cup)
- Preheat oven to 350°.
- Grease and flour a 9×13” baking dish.
- Spread pecans, coconut and then white vanilla chips in the bottom of the prepared dish.
- Mix cake mix according to package directions using 3 eggs, 1/2 cup canola oil and 1 cup half-and-half.
- Spread cake batter over top of the white vanilla chips.
- Melt butter and cream cheese over low to medium heat in small saucepan.
- Remove from heat.
- Add powdered sugar and whisk to combine.
- Spread cheesecake mixture over top of cake batter in baking dish.
- Smooth the top.
- Sprinkle with rainbow sprinkles. Bake at 350° for 20-30 minutes.
- Tent cake lightly with foil.
- Bake an additional 30-60 minutes or until cake tests done when checking with a toothpick.
- Cool completely before cutting into squares.
- Store covered tightly.
- After 2 days, store in refrigerator.
Funfetti Earthquake Cake is spectacular to the taste buds. But be sure you follow all my tips if you want the cake to turn out correctly.
This is a superb cake for birthdays. The icing bakes into the cake so it’s incredibly rich.
Funfetti Earthquake Cake is rich, decadent and such a delectable cake. You’ve got to make this!
You may also enjoy these delicious recipes!
Funfetti Earthquake Cake
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 whisk
- 1 sauce pan
Ingredients
- 1 Funfetti cake mix
- 1 cup coconut
- 1 cup pecans chopped (measure after chopping)
- 12 oz. pkg. white chocolate chips
- 8 oz. pkg. cream cheese
- 1/2 cup unsalted butter (1 stick)
- 4 cups powdered sugar
- 1/3 cup Rainbow sprinkles for garnish, if desired, (I used about 1/3 cup)
- white chocolate sauce for garnish, if desired
Instructions
- Preheat oven to 350°.
- Grease and flour a 9×13” baking dish.
- Spread pecans, coconut and then white chocolate chips in the bottom of the prepared dish.
- Mix cake mix according to package directions using 3 eggs, 1/2 cup canola oil and 1 cup half-and-half.
- Spread cake batter over top of the white chocolate chips.
- Melt butter and cream cheese over low to medium heat in small saucepan.
- Remove from heat.
- Add powdered sugar and whisk to combine.
- Spread cheesecake mixture over top of cake batter in baking dish.
- Smooth the top.
- Sprinkle with rainbow sprinkles.
- Bake at 350° for 30-40 minutes.
- If the cream cheese is starting to brown, tent cake lightly with foil.
- Bake an additional 10-15 minutes or until cake tests done when checking with a toothpick.
- Cool completely before cutting into squares.
- Store covered tightly.
- After 2 days, store in refrigerator.
8 Comments
Shannon
March 17, 2018 at 11:25 pm
I want to try this recipe. Have you ever tried parchment paper to line the pan?
Teresa
March 19, 2018 at 6:54 am
Hi, Shannon. I haven’t tried it with parchment paper, but I don’t see why you’d have any problem baking it that way. Have a great week.
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Veronica
March 9, 2015 at 9:47 am
I am a little intrigued that this cake calls for half and half and the other two earthquake cakes call for water. Do you think it matters or do you think the other two would taste better made with half and half instead of water?
Teresa
March 9, 2015 at 12:08 pm
Hi, Veronica. I like to use milk, half-and-half, or cream in place of water when making boxed cake mixes because it makes for a richer, creamier cake. I just chose to use that instead of water this time. Thanks for stopping by.
Lily Lau
March 8, 2015 at 4:22 pm
Now I understand the name… what a fun cake, I love that it’s full of colours! 🙂
Teresa
March 8, 2015 at 6:58 pm
Thank you, Lily. It was a fun cake to serve everyone. It’s incredibly rich and delicious. Thanks so much for stopping by my blog.