Dive into the zesty delight of Lemon Earthquake Cake! It's a perfect blend of tangy lemon, creamy sweetness, and crunchy toppings—a dessert you'll crave!
Prep Time20 minutesmins
Servings: 12slices
Ingredients
2/3cupunsweetened coconutsplit into 2
2/3cupvanilla baking chipssplit into 2
115.25 oz.Box Lemon Cake Mix
1/3cupvegetable oil
3eggslarge
1cupwater
1stickunsalted butter
8ozcream cheese
3 1/2cupspowdered sugar
Instructions
Preheat oven to 350 degrees. Prepare a 9x13 baking dish with non-stick spray.
Start by layering half the coconut and half of the vanilla baking chips onto the bottom of your prepared pan. Set aside.
In a large bowl, using a spoon or spatula, mix the cake mix, oil, eggs, and water until combined. Pour the batter into the pan lightly spread around.
In a small saucepan, melt the butter and cream cheese on the stovetop. Pour the butter and cream cheese mixture into a large bowl and add in the powdered sugar. Mix until fully combined.
Using a spoon or a cookie scoop, dollop the cream cheese mixture over the cake mix. Gently swirl a knife, toothpick, or skewer around the cake pan to create a swirling pattern between the cream cheese and cake mix. Don’t mix too much, just enough to combine the two with a pretty pattern.
Bake for 35-40 minutes, until the cake is set and not jiggly. Cool completely, and chill in the refrigerator, before cutting if you want clean slices. If you don't mind a dump-style cake and want to eat it warm, serve warm with ice cream.