Ingredients
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 Dixie Crystals Confectioners Powdered Sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
- Preheat oven to 350°F.
- Sprinkle coconut, pecans, and white chocolate chips over bottom of a 9 X 13-inch baking dish.
- 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.
- 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.
- Bake for 55-60 minutes until done.
Dixie Crystals Insight
NOTES: Be sure to use full-fat cream cheese, not the spreadable variety that comes in a tub.
Recipe developed for Dixie Crystals by Amy Nash from @houseofnasheats.