Carrot Cake Earthquake Cake
- 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
- 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.
- 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.
- Pour cake batter on top of coconut evenly in pan and then sprinkle white chocolate chips and walnuts on top. Set aside.
- 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.
- Pour cream cheese mixture evenly on top of cake batter. Using a knife, lightly swirl cream cheese mixture into batter.
- 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.
- 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.
- Store airtight at room temperature for up to 3 days.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.