Gingerbread Earthquake Cake

Gingerbread Earthquake Cake Dixie
2
0
2
By Amy Nash
Prep Time:
15m
Bake/Cook Time:
55m - 1h
Yield:
12 servings

This Gingerbread Earthquake Cake has craters of sweet cream cheese frosting baked right into the spiced cake batter for a perfectly imperfect look that is bursting with festive flavor and loads of texture. It’s easy, delicious, and just the thing for laid-back holiday entertaining.

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Products Used
Confectioners Powdered Sugar Poly Bag
Blog Ambassador
Recipe Developer
Ingredientes

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
Ingredientes

Directions

  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.
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.

 

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