Dessertscookiesandcups
Carrot Cake Earthquake Cake
This easy spin on the classic is like an inside-out carrot cake!
👥 10 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- saucepan
- whisk
- knife
📝 Preparation Steps
1
Preheat the oven to 350°F. Coat a 9×13 inch baking pan with nonstick cooking spray and sprinkle coconut in the bottom of the pan. Set aside.
2
In the bowl of your stand mixer fitted with the paddle attachment mix the dry cake mix, milk, oil, eggs, and drained pineapple on low for ⏱️ 30 seconds. Increase the mixer speed to medium and mix for ⏱️ 2 minutes, scraping the sides of the bowl as necessary. Alternately you can do this in a large mixing bowl with a hand mixer.
large eggs4(8- ounce) crushed pineapple, drained1 can
3
Pour the cake batter on top of the layer of coconut evenly in the pan and then sprinkle the white chocolate chips and walnuts on top. Set aside.
4
Place the cream cheese and butter in a medium saucepan over medium-low heat. Stir constantly, melting the mixture together until smooth. Remove from the heat and immediately whisk in the powdered sugar until combined and creamy.
(8- ounce) crushed pineapple, drained1 canpowdered sugar4 cups
5
Pour the cream cheese mixture evenly on top of the cake batter. Using a knife, lightly swirl the cream cheese mixture into the batter.
6
Bake the cake for ⏱️ 45 minutes. The edges will be set and the center will be slightly loose. If the top starts to brown too quickly, lightly tent the pan with foil.
7
Allow the cake to cool for about ⏱️ 30 minutes and slice and serve for a gooey cake. You can also allow the cake to cool completely before serving.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...