Pina Colada Earthquake Cake

Teresa Ambra

Pina Colada Earthquake Cake is spectacular! This amazing cake craters and explodes like a volcano while baking. It's a spectacular cake that's filled with a pineapple cake mix and crushed pineapple, macadamia nuts, vanilla chips, coconut, a cheesecake filling. It's garnished with pineapple slices and maraschino cherries. Fantastic dessert for special occasions like Christmas or Valentine's Day.

5 from 1 vote

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Prep Time 25

Cook Time 1

Total Time 1 25

Course Cakes and Cheesecakes, Dessert

Cuisine Hawaiian

Servings

Calories 666 kcal

Equipment

1 9x13" glass baking dish
1 large mixing bowl
1 medium mixing bowl
1 wooden spoon
1 whisk
1 electric mixer
1 sauce pan
measuring cups
measuring spoons

Ingredients

1 Pineapple Supreme Cake Mix
1 cup coconut
1 1/2 cups Macadamia nuts roasted chopped (6-ounces)
12 oz. pkg. premier white baking chips
20 oz. can crushed pineapple drained
8 oz. pkg. cream cheese
1/2 cup unsalted butter (1 stick)
4 cups powdered sugar
3 large eggs (to mix with cake mix)
1/3 cup canola oil (to mix with cake mix)
1/2 cup half-and-half or heavy whipping cream (to mix with cake mix)
8 oz. can pineapple slices for garnish, if desired
12 maraschino cherries for garnish, if desired

Instructions

Preheat oven to 350°.
Generously grease and flour a 9x13” baking dish.
(Don't merely spray with cooking spray).
Spread macadamia nuts, coconut and then white vanilla chips in the bottom of the prepared dish.
Mix cake mix according to package directions using 3 eggs, 1/3 cup canola oil, ½ cup half-and-half with an electric mixer.
Add drained crushed pineapple and stir to combine.
Spread cake mixture 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 powdered sugar mixture over top of cake batter in baking dish.
Smooth the top.
Bake cake at 350° for about 40-45 minutes.
If top is starting to get too brown, tent cake lightly with foil.
Bake an additional 20-40 minutes or until cake tests done when checking with a toothpick.
Cool completely before cutting into squares.
If desired, garnish cake with pineapple slices and drained maraschino cherries that have been rinsed, drained and patted dry with a paper towel.
Refrigerate until ready to serve.

Notes

NOTE: You must really grease and flour the baking dish for this to come out right. Use either Crisco shortening, butter or margarine to grease. Then shake, tilt and rotate the baking dish until flour covers the bottom and sides of baking dish.

NOTE: You must use a glass baking dish to bake this cake in. It will not come out of an aluminum pan very well.

NOTE: cream cheese tends to brown when baking for long lengths of time. The foil needs to cover the top but not be tightened down. It will take longer to bake the cake this way so that the top cooks properly. But the end result will be a perfectly beautiful cake on top and it won’t be overly browned.

NOTE: You will need to use 3 large eggs, 1/3 cup canola oil and ½ cup heavy whipping cream or half-and-half combined with the cake mix to make one of the layers for this cake.

NOTE: I recommend baking this cake in the middle of the oven so it doesn’t brown too much on the top or the bottom of the baking dish.

NOTE: Each oven is different. While I have had these cakes bake in 45 minutes, most of the time, the cakes in my oven take about an hour and fifteen minutes. Check your oven. Your oven may bake faster than mine.

Nutrition

Calories: 666kcalCarbohydrates: 88gProtein: 8gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 63mgSodium: 400mgPotassium: 285mgFiber: 3gSugar: 71gVitamin A: 315IUVitamin C: 5mgCalcium: 210mgIron: 2mg

Keyword cake, cream cheese, dessert, pineapple, pineapple dessert

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