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.
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 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.
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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 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.
- I 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.