Best 2 Earthquake Cake Lemon Recipes

Indulge in the heavenly goodness of Earthquake Cake, a culinary delight that combines the zesty flavors of lemon and the fluffy texture of a moist cake. This classic recipe has been passed down generations, captivating taste buds with its unique "earthquake" effect – a layer of gooey, lemon-infused sauce that dramatically oozes out when the cake is cut. In this article, we present two variations of this beloved dessert: the classic Earthquake Cake with Lemon Sauce and a refreshing Lemon Earthquake Poke Cake. Both recipes promise an explosion of taste and texture that will leave you craving more. Get ready to embark on a delightful baking journey as we unveil the secrets behind this iconic cake, ensuring a perfect earthquake effect that will impress your family and friends.

**The Classic Earthquake Cake Recipe:**
This timeless recipe is a true crowd-pleaser, featuring a moist and fluffy vanilla cake base, topped with a luscious lemon sauce that seeps into every crevice, creating a delightful gooey texture. The combination of tangy lemon and sweet vanilla is simply irresistible, making this cake a perfect choice for any occasion.

**Lemon Earthquake Poke Cake Recipe:**
For those who enjoy a fun and easy twist on the classic Earthquake Cake, the Lemon Earthquake Poke Cake is a must-try. This version features a moist lemon cake base that is generously poked with holes and then drizzled with a creamy lemon sauce. The result is a moist and flavorful cake with pockets of tangy lemon sauce in every bite.

Whether you prefer the classic or the poke cake variation, the Earthquake Cake with Lemon Sauce is sure to become a favorite in your dessert repertoire. So, gather your ingredients, preheat your oven, and let's embark on this delightful baking adventure together!

Let's cook with our recipes!

EARTHQUAKE CAKE... LEMON

Earthquake Cake... Lemon image

I copied this recipe out of a Taste of Home Magazine, (some years back, I think around 2006 or so). I am posting it per a request by my Friend Pat. p.s. Over the years I added a few of my own touches to the recipe.

Provided by Straws Kitchen(*o *)

Categories Cakes

Number Of Ingredients 12

Ingredients

1 1/4 c flaked coconut
1 1/4 c *chopped pecans, plus extra for garnish
1 pkg lemon cake mix
1 1/4 c water
1/4 c veg. oil
2 eggs
1 pkg (8 oz) cream cheese, softened
1/2 c butter, melted
1 c powdered sugar
whipped cream (optional)
PREHEAT OVEN TO 350° (OR AT 325°); 2 - OPTIONS FOR BAKING
*OPTIONAL: HOLD BACK A FEW OF THE CHOPPED NUTS TO SPRINKLE OVER THE TOP JUST BEFORE POPPING CAKE INTO THE OVEN

Steps:

1. Mix together coconut & pecans and spread in the bottom of a 'buttered' 9x13" pan.
2. Combine cake mix, water, oil and eggs in a large bowl. Beat for 2 min. on med. speed.
3. Pour the cake mix batter over the nuts & coconut.
4. Combine the softened cream cheese, butter & powdered sugar and cream together until smooth.
5. Drop the cream cheese mixture in dollops into the batter already in pan and sprinkle chopped nut over the top.
6. Bake at 350° for 45 to 55 minutes OR at 325° for 1 hour and 10 minutes.
7. When plated add a dollop of whipped cream and sprinkle with chopped nuts.
8. Note from Cin: To make cake healthier...use a sugar-free cake mix and fat-free cream cheese. Making your own homemade powdered sugar from Splenda: https://www.justapinch.com/recipes/dessert/other-dessert/cins-homemade-powdered-sugar-for-diabetics-and.html You could also use Cool Whip Lite instead of heavy whipped cream.

EARTHQUAKE CAKE II

Earthquake Cake II image

This cake is very rich. It's one of our favorites.

Provided by DARLENEL

Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake

Yield 24

Number Of Ingredients 7

Ingredients

1 cup flaked coconut
1 cup chopped pecans
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
½ cup butter
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
Layer coconut and pecans in the bottom of pan.
Prepare cake mix according to package instructions and pour over pecans and coconut.
Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 39.8 g, Cholesterol 20.4 mg, Fat 12.5 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 6.1 g, Sodium 222.3 mg, Sugar 31.3 g

Tips:

Prep ahead: The cake batter can be made up to 24 hours in advance. Just cover it tightly and refrigerate it until you're ready to bake.
Use fresh lemons: The fresher the lemons, the better the cake will taste. If you can, use organic lemons to avoid any pesticides or waxes.
Zest the lemons finely: This will help to release the most flavor from the lemons.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cake, making it light and airy.
Add the eggs one at a time: This will help to prevent the cake from curdling.
Fold in the flour and lemon zest gently: This will help to prevent the cake from becoming tough.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This earthquake cake is a delicious and refreshing dessert that is perfect for any occasion. The lemon flavor is perfectly balanced with the sweetness of the cake, and the frosting is light and fluffy. With its unique texture and delicious flavor, this cake is sure to be a hit with everyone who tries it.