Cinnamon Swirl Earthquake Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I have had this recipe for a long time, but just made it recently and I have a feeling I will be making it often. My DH loved it! It is like a big gooey cinnamon roll baked in a pan. Yummy! Ingredients:
1 cup chopped pecans |
2 cups shredded coconut |
1 (18 ounce) package pillsbury cinnamon swirl cake mix |
3 eggs |
1 1/4 cups water |
1/3 cup vegetable oil |
1 1/2 teaspoons cinnamon, divided |
1/2 cup margarine |
8 ounces cream cheese, softened |
16 ounces confectioners' sugar (3 3/4 cups) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. Cover bottom of pan with chopped pecan. Then spread coconut over the pecans.
4. In a mixing bowl mix Cinnamon Swirl Cake according to dirctions on box but add 1 teaspoons cinnamon to the cake mix.
5. Add cinnamon swirl packet to cake mix but start and stop your mixer 6-7 times.
6. Pour cake mixtire over coconut and pecans.
7. In a mixing bowl, cream together soft margarine, cream cheese, confectioners sugar and 1/2 teaspoons cinnamon.
8. Drop by spoonfuls in dollups on top of cake batter. Take a knife and run it through the cream cheese mixture a little bit to swirl the top of the cake, but not too much! You still want to have the cream cheese in clumps.
9. Bake for 40-45 minutes. Like a typical earthquake cake, it will fall and look like an earthquake hit it.
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