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Recipe For Almond Joy Earthquake Cake

Almond Joy Earthquake Cake

Course Cakes, Dessert
Cuisine American
Keyword almond-joy-earthquake-cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 16 pieces
Calories 270kcal
Author Melissa Sperka


  • 1 ½ cup sweetened flaked coconut divided
  • ½-1 cup roughly chopped almonds Adjust amount to your taste
  • 1 15.25 oz box Chocolate Fudge Cake Mix plus oil, water and eggs to prepare
  • 1 8 oz cream cheese softened
  • ½ cup butter softened
  • ½ tsp pure almond extract
  • 2 cups powdered sugar
  • 1 ½ cups semi-sweet or milk chocolate chips


  • Preheat the oven to 350°F. Spray a 13 x  9 inch baking pan with cooking spray.
  • Sprinkle ½ amount coconut on the bottom of the pan followed by almonds.
  • Prepare the cake mix batter per the instructions on the box using the amounts called for of water, oil and eggs. (Tip: For a richer cake substitute buttermilk for the water)
  • Pour the batter evenly over the coconut and almonds in the pan. Don't stir.
  • Using a hand mixer cream together the cream cheese, softened butter and almond extract.
  • Gradually add the powdered sugar. Beat until creamy about 1-2 minutes. Fold in reserved coconut by hand.
  • Drop the creamed mixture using a teaspoon randomly over the batter. Use a knife to lightly swirl through the batter keeping it within 1 inch of the edge of the pan. Don't mix-in fully. 
  • Sprinkle the top of the cake batter with chocolate chips.
  • Bake for 45-50 minutes or until a toothpick inserted into the cake portion comes back clean.
  • Cool to room temperature, cut into squares and serve.


Serving: 1piece | Calories: 270kcal | Carbohydrates: 29g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 76mg | Potassium: 158mg | Fiber: 3g | Sugar: 24g | Vitamin A: 187IU | Calcium: 25mg | Iron: 1mg