Carrot Cake Earthquake Cake

Products Used
Carrot Cake Earthquake Cake Imperial


  • 1 cup shredded sweetened coconut
  • 1 box (15.25 oz) carrot cake mix
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 can (8 oz) crushed pineapple, drained
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped walnuts
  • 8 ounces cream cheese, cubed
  • 1/2 cup unsalted butter, cubed
  • 4 cups Imperial Sugar Confectioners Powdered Sugar
  • Creme Chantilly, optional


  1. Preheat oven to 350°F. Coat a 9 X 13-inch pan with nonstick spray and sprinkle coconut in bottom of the pan. Set aside.
  2. In bowl of a stand mixer fitted with paddle attachment, mix dry cake mix, milk, oil, eggs, and drained pineapple on low for 30 seconds. Increase mixer speed to medium and mix for 2 minutes, scraping sides of bowl as necessary.
  3. Pour cake batter on top of coconut evenly in pan and then sprinkle white chocolate chips and walnuts on top. Set aside.
  4. Place cream cheese and butter in a medium saucepan over medium-low heat. Stirring constantly, melt mixture together until smooth. Remove from heat and immediately whisk in powdered sugar until combined and creamy.
  5. Pour cream cheese mixture evenly on top of cake batter. Using a knife, lightly swirl cream cheese mixture into batter.
  6. Bake cake for 45 minutes. The edges will be set and center will be slightly loose. If top starts to brown too quickly, lightly tent pan with foil.
  7. Allow cake to cool for about 30 minutes and slice and serve for a gooey cake. You can also allow cake to cool completely before serving.
  8. Store airtight at room temperature for up to 3 days.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe