Butter Pecan Brick Cake (distant relative of the Earthquake Cake)

When I say cream cheese you say frosting. CREAM CHEESE. FROSTING. CREAM CHEESE. FROSTING. That is the cheer section that I had going in my head all day while working. (Hey – I get easily distracted when I have a food I want to make, ok!). All weekend I wanted to make an earthquake cake but between finishing a book, taking the little foster dog Lou Lou (photo below) to the vet and trying to get right and tight for a wedding I am in (~30 days) I did not have time to bake my cake.

Earthquake cake is staple at any church gathering, pot luck, baby shower or family celebration. I do not make mine the traditional chocolate cake way but instead with butter pecan cake. Removing the chocolate chips and throwing in some walnuts makes this cake one of a kind. I guess you could consider it a distant relative of the earthquake cake. Which is why I had to rename this cake! I went with butter pecan brick cake due to the brick of cream cheese!

Butter Pecan Brick Cake

1 box butter pecan cake mix

3 eggs

1 cup water

1/2 oil

2 handfuls of chopped pecans

2 handfuls of chopped walnuts

2 handfuls of shredded sweetened coconut

1/2 cup melted butter

3 cups of powdered sugar

1 brick of cream cheese, room temperature

Pinch of salt

1/4 teaspoon vanilla

Preheat oven to 350

In a medium bowl, prepare the cake per instruction on the box (water, oil and eggs) – set aside for about 5 minute.

In a mixer (you can do this by hand too) add in your cream cheese and melted butter, letting it whip for 1-2 minutes until it is slightly creamy. Slowly add in your powdered sugar (cup by cup), vanilla and salt. Mix until fluffy!

Grab a 9×13 baking dish (can use 8×8 as well to make 2 cakes) and spray really well with non-stick spray. Sprinkle your pecans and walnuts evenly across the bottom of the tray then add your coconut. Once this is done, pour your cake batter over the nut mixture… then tap the pan on the counter to get any air bubbles out. Slowly add your cream cheese mixture on top (eyeball as much or as little that you would want on the cake) then evenly spread out on the cake mixture. If you want, you can mix up the cake and cream cheese mixture a bit too.

Bake uncovered for 40-50 minutes. (Note: it will come out gooey on a toothpick due to the cream cheese.) Let sit at room temperature for 30-45 minutes before serving. Best served when slightly cooled but still warm! Melts in your mouth first to last bite.

So try it out – next time you get that cream cheese craving come back to my little ol’ blog and grab this recipe. xx