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.
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. 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 with a wonky appearance. The rich cream cheese filling that’s dolloped over the 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 a big scoop of ice cream on top is truly amazing.
How to Make the Best Hawaiian Earthquake Cake Recipe
These sorts of cakes are the kind the whole family can get involved in making. Using the same concept you may even come up with your own variations.
- Ingredients you’ll need to make homemade Hawaiian Earthquake Cake: 1 box yellow cake mix, one package instant coconut cream pudding mix, shredded flaked coconut. toasted macadamia nuts, butter, crushed pineapple, pineapple extract (or coconut in a pinch) almond extract, cream cheese, powdered sugar and white chocolate baking chips.
- Kitchen gadgets you’ll need: a 13 x 9 inch baking dish or non stick pan, a hand mixer or a stand mixer, measuring cups and spoons, a rubber spatula and two medium bowls. You’ll also need a sheet pan for toasting the nuts and coconut.
- When dolloping the filling over the cake batter, leave a border of about 1 inch around the edge of the pan to prevent it from baking over.
- Please note: 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.
- I’ve had great success with earthquake cakes in NOT baking over the sides of my pan. That said, if you’re concerned, place foil or a pan on the rack under the cake pan to catch drips. It often comes down to how the swirl rises while baking.
- Store leftover Hawaiian Earthquake Cake chilled in the refrigerator for up to 5 days
- 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:
Hawaiian Earthquake Cake
- 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 salted butter softened
- 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 1/2 cup 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 1/2 cup toasted macadamia nuts. (You may also reserve a few macadamia nuts for garnishing)
- 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 being careful not to fully mix in. Leave a 1 inch border around the edge. 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 on a cooling rack in the pan.
- Cut into squares, then serve with whipped cream and garnish with reserved toasted coconut and macadamia nuts, if desired.