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–+ servings

Funfetti Earthquake Cake

Teresa Ambra
This amazing cake explodes while baking causing the volcanic effect of craters in the cake after baking. A delicious cheesecake icing bakes into the cake so the cake needs no further frosting before serving. Fantastic dessert for birthdays and special occasions.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 15
Calories 512 kcal

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

NOTE: My cake mix required 3 eggs, 1/2 cup canola oil and 1 cup half-and-half to make cake according to package directions.
 
NOTE: You must really grease and flour the baking pan for this to come out right. Use either Crisco shortening, butter or oil to grease the dish. Then shake, tilt and rotate the baking dish until flour covers the bottom and sides of baking dish.
 
NOTE: If you have a hot oven your cake may be done much more quickly than mine. Keep checking the cake after 20-30 minutes.
 
NOTE: You must use a glass baking dish to bake this cake it. It will not come out of an aluminum pan very well.
 
NOTE: This cake needs to be baked in the middle of the oven so the pecans don't burn on the bottom and the cream cheese doesn't brown on the top. If you have to tent the cake with foil, 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.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 512kcalCarbohydrates: 75gProtein: 5gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 23mgSodium: 315mgPotassium: 155mgFiber: 2gSugar: 64gVitamin A: 208IUVitamin C: 0.4mgCalcium: 117mgIron: 1mg
Keyword cake, cream cheese, dessert, funfetti
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