Gingerbread Earthquake Cake

Products Used
Gingerbread Earthquake Cake Imperial


Gingerbread Earthquake Cake

  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • 3/4 cup white chocolate chips
  • 1 box (15.25 oz) gingerbread or spice cake mix
  • 1 teaspoon ground ginger
  • 1 cup water
  • 1/2 cup oil
  • 1/4 cup molasses
  • 3 large eggs
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup salted butter, melted
  • 3 cups Imperial Sugar Confectioners Powdered Sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Preheat oven to 350°F.
  2. Sprinkle coconut, pecans, and white chocolate chips over bottom of a 9 X 13-inch baking dish.
  3. Beat cake mix, ginger, water, oil, molasses, and eggs in a large bowl for 2 minutes on medium speed until combined. Pour over coconut and pecans.
  4. Beat cream cheese, butter, powdered sugar, vanilla, and salt until combined. Drop spoonfuls of cream cheese mixture over cake batter. Gently swirl into batter with a knife.
  5. Bake for 55-60 minutes until done.
Imperial Sugar Insight

NOTES: Be sure to use full-fat cream cheese, not the spreadable variety that comes in a tub.

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.


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