Hawaiian Earthquake Cake

This tropical-inspired Hawaiian Earthquake Cake is loaded with pineapple, coconut, toasted macadamia nuts, and white chocolate chips. Gooey, a little wacky, and topped with fresh whipped cream, it’s an easy summer treat or holiday dessert with a fun island twist.

Course Cakes, Dessert

Cuisine American, Southern

Keyword earthquake-cake-recipes, hawaiian-earthquake-cake

Prep Time 20

Cook Time 50

Cooling Time 4

Total Time 5 10

Servings pieces

Calories 231kcal

Author Melissa Sperka

Ingredients

1 1/4 cup sweetened flaked coconut divided use
3/4 cups macadamia nuts chopped and toasted (divided use)
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

Instructions

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 13x9-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. (Reserve 1/4 cup nuts and coconut for garnishing).
In a large bowl, use an electric mixer on medium-high speed to prepare the cake mix batter per the instructions on the box using the amounts called for of water, oil and eggs. Once combined, add the coconut cream pudding mix to the batter. Whip until combined.
Pour the cake 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 cake 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 to allow for expansion while baking.
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 wire rack in the pan.
Cut into squares, then serve with whipped cream and garnish with reserved toasted coconut and macadamia nuts, if desired.

Notes

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.

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