Hawaiian Earthquake Cake Jul 2, 2021 3:43:13 GMT -5
Post by leilani on Jul 2, 2021 3:43:13 GMT -5
Hawaiian Earthquake Cake
Prep Time 20 mins
Cook Time 50 mins
Cooling Time 4 hrs
1 ¼ cup sweetened flaked coconut divided
½ cup chopped macadamia nuts toasted
1 15.25 oz box Yellow or Butter cake mix plus oil, water and eggs to prepare
1 3.4 oz box instant coconut cream pudding mix
1 8 oz cream cheese softened
½ cup salted butter softened
1 tsp pure pineapple extract
½ tsp pure almond extract
2 cups powdered sugar
1 8 oz crushed pineapple, well drained
1 cup white chocolate chips
Preheat the oven to 350°F. Spread ¼ cup coconut and chopped macadamia nuts on a baking sheet. Toast for 6 minutes, stirring occasionally for even browning. Set aside to cool completely.
Spray a 9 x 13-inch baking pan with cooking spray. Sprinkle 1 cup remaining coconut on the bottom of the pan followed by the macadamia nuts.
Prepare the cake mix batter per the instructions on the box using the amounts called for of water, oil and eggs. Add the coconut cream pudding mix to the batter. Whip until combined.
Pour the batter evenly over the coconut and macadamia nuts in the pan. Don't stir.
In a medium size mixing bowl using an electric mixer cream together the cream cheese, softened butter, pineapple and almond extracts.
Gradually add the powdered sugar. Beat until creamy and fully combined about 1-2 minutes. Fold in the crushed pineapple by hand.
Drop the creamed mixture using a teaspoon randomly over the batter. Use a knife to lightly swirl through the batter being careful not to fully mix in. Leave a 1 inch border around the edge. Sprinkle the top of the cake batter with white chocolate chips.
Bake for 30 minutes, then lay a piece of aluminum foil on top. Bake for an additional 15-20 minutes (45-50 minutes total) or until a toothpick inserted into the cake portion comes back clean. Cool to room temperature on a cooling rack in the pan.
Cut into squares, then serve with whipped cream and garnished with additional toasted coconut, if desired.