Carrot Cake Earthquake Cake

Prep Time:

20m

Bake/Cook Time:

45m

Yield:

Serves 10

The classic carrot cake flavors come together in this easy Carrot Cake Earthquake Cake. The cream cheese frosting is baked right inside for a fun spin on a beloved dessert. When the cake is baked, it will have a slightly cracked top and a deliciously gooey cream cheese filling in the center, giving it the "earthquake" effect. If you want an easy, moist, semi-homemade cake recipe for Easter or spring, this is it! Serve with a dollop of creme chantilly, if desired.

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Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

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 Dixie Crystals Confectioners Powdered Sugar
Creme Chantilly, optional

Directions

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.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Shelly Jaronsky @CookiesandCups.

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