Hurricane Cake recipe

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Ingredients

½ cup margarine
1 cup chopped pecans
1 cup flaked coconut
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese
½ cup margarine
3 ¾ cups confectioners' sugar

Nutrition Info

610.4 calories
carbohydrate: 78.8 g
cholesterol: 20.5 mg
fat: 32.2 g
fiber: 1.5 g
protein: 4.6 g
saturatedFat: 9.9 g
servingSize: -
sodium: 565.3 mg
sugar: 62 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan, set aside.

  2. Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.

  3. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

An easy and delicious cake, also known as Earthquake Cake. Coconut and pecans are baked under a German chocolate cake mix, with a cream cheese mixture on top that sinks into the batter as it bakes.

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