Lemon Earthquake Cake

Products Used

By Amy Nash

Prep Time:

15m

Bake/Cook Time:

55m - 1h

Yield:

12 servings

Lemon Earthquake Cake is a fun and easy dessert for Spring and Summer gatherings. Lemon cake batter is poured over coconut, pecans, and lemon sandwich cookies, where they form a delightful crunchy base. Next, an easy cream cheese mixture is swirled with the lemon cake batter before baking, creating the characteristic 'earthquake' effect with cracks and crevices filled with cream cheese. Lemon Earthquake Cake is bursting with citrusy flavor and varying textures, making each bite a new and exciting experience.

Rating:

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Products Used

Ingredients

1 1/4 cups shredded sweetened coconut
3/4 cup chopped pecans
12 lemon sandwich cookies, chopped
1 box (15.25 oz) lemon cake mix
1 cup water
1/2 cup oil
3 large eggs
1 package (8 oz) cream cheese, softened
1/2 cup salted butter, melted
2 1/2 cups Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup white chocolate chips

Directions

Preheat oven to 350°F.
Sprinkle coconut, pecans, and chopped cookies over bottom of a 9 X 13-inch baking dish.
Beat cake mix, water, oil, and eggs in a large bowl for 2 minutes on medium speed until combined. Pour over coconut and pecans.
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. Sprinkle with white chocolate chips.
Bake for 55-60 minutes until done.

Imperial Sugar Insight

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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