Hawaiian Earthquake Cake

If you’re looking for a fun, simple, and delicious warm-weather dessert, look no further. This island-inspired Hawaiian Earthquake Cake is loaded with crushed pineapple, shredded coconut, toasted macadamia nuts, and white chocolate chips. The fun layering technique gives earthquake cakes their signature wacky look, and no two cakes ever bake quite the same. Serve it with a dollop of fresh whipped cream on the side, no frosting needed!

Easy Hawaiian Earthquake Cake Recipe

I love the earthquake cake concept. These kind of cakes were all the dessert rage in the 80’s and I fully intend to add more variations to my recipe index in the days to come. My almond joy inspired earthquake cake is a top readers pick, and for very good reason. It’s filled with chocolate, coconut and toasted almonds all baked with a luscious coconut cream cheese filling.

Earthquake cakes earned their name due to the fun ingredient layering technique that causes the cake to bake to moist perfection with a wonky appearance. The rich cream cheese filling that’s dolloped over the cake batter is plenty rich enough, and you don’t need to frost earthquake cakes at all. A dollop of whipped cream is a must, but if you plan on serving it warm, add a big scoop of vanilla ice cream on top for a decadent taste of the tropics.

Key ingredients you’ll need to make Hawaiian Earthquake Cake: (Scroll down for full printable recipe card and quantities.)

• Cake Mix – One box of yellow cake mix plus water, eggs and oil called for on the package to prepare.
• Instant Pudding Mix – One box of instant coconut cream pudding mix adds island flavor.
• Sweetened Flaked Coconut – Shredded flaked coconut adds texture.
• Nuts – Toasted macadamia nuts for crunch.
• Pineapple – Crushed pineapple for added flavor.
• Flavorings – Pineapple extract and almond extract amp up the taste.
• Cream Cheese – Softened cream cheese sweetened with powdered sugar forms the base of the creamy swirl.
• Chocolate Chips – White chocolate baking chips add a creamy texture and flavor.

How to Make Hawaiian Earthquake Cake Recipe 

• Toast Coconut and Macadamia Nuts – Preheat the oven to 350°F. Spread flaked coconut and macadamia nuts on a baking sheet. Toast for 6 minutes, stirring occasionally for even browning. Set aside to cool completely.
• Prepare Pan – Spray a 13×9-inch baking pan with cooking spray.
• Layer – Sprinkle 1 cup remaining coconut on the bottom of the pan followed by the 1/2 cup toasted macadamia nuts.
• Make the Cake Batter – 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.
• Cream Cheese Mixture – Cream together the cream cheese, softened butter, pineapple and almond extracts. Gradually add the powdered sugar. Beat until creamy and fully combined.
• Add Crushed Pineapple – Fold in the crushed pineapple by hand.
• Combine – Drop the cream cheese mixture using a teaspoon randomly over the batter. Use a knife to lightly swirl through the batter being careful not to fully mix in. Leave a 1 inch border around the edge.
• White Chocolate Chips– Sprinkle the top of the cake batter with white chocolate chips.
• Oven – Bake per the recipe until a toothpick inserted into the cake portion comes back clean.
• Cool – Cool to room temperature on a wire rack in the pan.
• Slice and Serve – Cut into squares, then serve with whipped cream and garnish with coconut and macadamia nuts.

Kitchen Equipment to Make Hawaiian Earthquake Cake (Irresistible Pineapple Macadamia Nut Cake)

• Electric mixer. You can use a stand mixer fitted with the paddle attachment or a hand mixer.
• Large bowl, medium bowl.
• One 13×9-inch baking dish or non stick cake pan.
• Measuring cups and measuring spoons.
• Rubber spatula.
• Large sheet pan for toasting the nuts and coconut.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Cake Mix – You could use a butter cake mix in place of a yellow cake mix for the buttery batter.
• Use the Amounts on the Package – To make this cake, you’ll use the amount of eggs, water (Or use buttermilk!) and eggs called for on the package directions.
• Flavorings – You could use rum extract, vanilla extract or coconut extract in a pinch.
• Gently Swirl – It’s important that you make an effort not to mix the swirl in too much with the cake batter. Think, lightly swirling not vigorous stirring.
• Leave a Border – When dolloping the filling over the cake batter, leave a 1-inch border of about 1-inch around the edge of the pan to allow the cake to expand while baking.
• Use Foil for Easy Clean-Up – I’ve had great success with earthquake cakes in NOT baking over the sides of my pan. That said, if you’re concerned, place aluminum foil under the pan, bake on a sheet pan or cover the rack under the cake pan to catch drips. It often comes down to how the swirl rises while baking.
• Alternate Garnish – You can serve this topped with maraschino cherries or a side of fresh fruit.

Storage and Leftovers

• Leftovers – Store leftover Hawaiian Earthquake Cake covered with plastic wrap, foil or transfer to an airtight container chilled in the refrigerator for up to 5 days
• Freezer – You can also freeze this cake for up to 2 months. Thaw in the refrigerator overnight prior to serving.

More Easy Sheet Cake Recipes to Make

• If you love Almond Joy candy bars you flip for my Almond Joy Earthquake Cake filled with a coconut nougat-like filling and toasted almonds.
• My recipe for White Buttermilk Cake is the only one you’ll ever need.
• Coconut Cream Cake is a potluck rock star.
• Rocky Road Fudge Poke Cake is topped with a melted marshmallows, toasted almonds and melted chocolate.
• This Honey Bun Cake can be served for breakfast, brunch or dessert.
• Chocolate Peanut Butter Earthquake Cake from Incredible Recipes for the Reese’s fans at your dessert table.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13×9-inch Pan