Earthquake Cake is generally an oeey-gooey chocolate experience where a cream cheese filling rises up through the cracks in the surface of the cake. (So there’s need for frosting!) Well, this variation of Earthquake Cake is just as ooey-gooey, just as easy to make, and still has that delicious eruption of cream cheese filling going on, it just happens that the cake is flavored with pineapple, coconut, and macadamia nuts instead of the chocolate. It’s like a tropical vacation in a cake pan, but you don’t have to get on a plane to enjoy it!
If you’re looking for a fun, simple and delicious warm weather dessert look no further. This island inspired Hawaiian Earthquake Cake is filled with crushed pineapple, shredded coconut, toasted macadamia nuts and white chocolate chips. The technique of layering ingredients lends a wacky look to earthquake cakes and each one bakes in it’s own unique way. Serve it with a dollop of fresh whipped cream on the side no frosting required.
1 1/4 cup sweetened flaked coconut divided
½ cup chopped macadamia nuts toasted
1 15.25 oz box Yellow or Butter cake mix plus oil, water and eggs to prepare
1 3.4 oz box instant coconut cream pudding mix
1 8 oz cream cheese softened
½ cup butter softened (1 stick)
1 tsp pure pineapple extract
½ tsp pure almond extract
2 cups powdered sugar
1 8 oz crushed pineapple, well drained
1 cup white chocolate chips
Preheat the oven to 350°F. Spread 1/4 cup coconut and chopped macadamia nuts on a baking sheet. Toast for 6 minutes, stirring occasionally for even browning. Set aside to cool completely.
Spray a 9 x 13-inch baking pan with cooking spray. Sprinkle 1 cup remaining coconut on the bottom of the pan followed by the macadamia nuts.
Prepare the cake mix batter per the instructions on the box using the amounts called for of water, oil and eggs. Add the coconut cream pudding mix to the batter. Whip until combined.
Pour the batter evenly over the coconut and macadamia nuts in the pan. Don’t stir.
In a medium size mixing bowl using an electric mixer cream together the cream cheese, softened butter, pineapple and almond extracts.
Gradually add the powdered sugar. Beat until creamy and fully combined about 1-2 minutes.
Fold in the crushed pineapple by hand.
Drop the creamed mixture using a teaspoon randomly over the batter. Use a knife to lightly swirl through the batter don’t mix-in fully.
Sprinkle the top of the cake batter with white chocolate chips.
Bake for 30 minutes, then lay a piece of aluminum foil on top. Bake for an additional 15-20 minutes (45-50 minutes total) or until a toothpick inserted into the cake portion comes back clean.
Cool to room temperature, cut into squares and serve. with whipped cream garnished with toasted coconut.