Lemon Earthquake Cake

Name: Lemon Earthquake Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 box lemon cake mix (15.25 ounces box plus ingredients according to package directions); 1 cup sweetened shredded coconut flakes; 1/2 cup macadamia nuts (chopped ); 8 ounces cream cheese (softened to room temperature); 1/2 cup unsalted butter (melted); 2 1/2 cups powdered sugar; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon kosher salt; 1 1/4 cups white chocolate chips; whipped cream (for serving)

Recipe Video Print

I love making this Lemon Earthquake Cake for my family. It’s a delicious mix of sweet lemon cake, white chocolate chips, chopped macadamia nuts, sweetened shredded coconut, and cream cheese. And since it’s meant to look cracked on top, there’s no need to worry about making it look perfect. It’s easy, fun, and always a favorite!

lifting a slice of lemon earthquake cake on a spatula

If you’re anything like me and love all things lemon, then I know why you’re here! I’ve made so many lemony treats over the years, like my lemon blueberry cake that’s packed with fresh blueberries, lemon juice, cream cheese, and a splash of buttermilk. And believe it or not, my kids are obsessed with my creamy lemon tart. It’s sweet and tangy and totally their favorite, I’m guessing they got that from me!

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations
Serving suggestions
How to store leftovers
Frequently asked questions
More lemon desserts:

I love how easy this lemon earthquake cake is thanks to the boxed cake mix. No need to bake from scratch, and it still tastes incredible with all that gooey white chocolate, sweet coconut, and crunchy macadamia nuts, it has this fun tropical vibe that’s hard to resist. If you’re as into lemon desserts as I am, you’ve got to try my lemon cupcakes with lemon buttercream. And for something even easier, skip the oven and make the no-bake lemon cheesecake.

Why you will love this recipe

Easy with a cake mix: I love how simple this dessert is because I start with a lemon cake mix. It saves time without losing any flavor and still gives you that fresh lemony base everyone loves.
Tropical flavor: Between the sweetened shredded coconut, white chocolate chips, and macadamia nuts, this cake has the best mix of textures and a fun tropical twist.
No need for perfect: This is a cake that’s meant to look cracked and swirled, so there’s no pressure to make it look fancy. I just drop the cream cheese filling right on top, swirl it around, and bake, easy and stress-free.
Great for gatherings or just because: Whether I’m making it for a family get-together or just because we want something sweet, this cake always goes over well and leaves everyone smiling.

What you will need

overhead shot of ingredients to make lemon earthquake cake

Lemon cake mix: I use a lemon cake mix to keep things simple and still get that bright lemon flavor.
White chocolate chips: I mix in white chocolate chips for creamy sweetness that melts right into the cake.
Butter: I melt the butter so it blends smoothly into the batter.
Cream cheese: I make sure the cream cheese is softened so it’s easy to swirl into the top of the cake.
Chopped macadamia nuts: I love adding chopped macadamia nuts for a buttery crunch.
Sweetened shredded coconut: I sprinkle in sweetened coconut to give the cake a soft texture and tropical flavor.
Confectioners’ sugar: I use powdered sugar to sweeten the cream cheese layer and keep it smooth.
Vanilla extract: A little vanilla brings out all the sweet flavors and adds a warm finish.
Kosher salt: I add a small pinch of salt to balance the sweetness.
Vanilla ice cream: I like serving it with vanilla ice cream on the side for an extra creamy treat.

How to make

Preheat the oven: I start by preheating the oven to 350 F. Then I spray a 13×9-inch cake pan with non-stick spray and set it aside so it’s ready to go.

Make the cake batter: While the oven heats, I mix up the lemon cake batter just like the box says, but I don’t bake it yet. I just set it aside for layering.

Add the ingredients to the pan: I sprinkle the chopped macadamia nuts and shredded coconut evenly over the bottom of the greased pan. Then I pour the lemon cake batter right on top, spreading it out gently.

adding lemon cake batter on top of coconut flakes and nuts

Make the cream cheese mixture: In a large bowl, I mix together the vanilla, powdered sugar, softened cream cheese, melted butter, and a pinch of salt. I stir until everything is smooth and fully combined.

Swirl it in: I drop big tablespoons of the cream cheese mixture over the cake batter, then use a butter knife to gently swirl it through the top for a marbled effect.

swirling cream cheese batter into lemon cake batter to make lemon earthquake cake

Add the chips: Last, sprinkle white chocolate chips on top.

white chocolate chips on top of lemon earthquake cake

Bake and serve: After adding the white chocolate chips on top, I bake the cake for 55 to 60 minutes, checking with a toothpick to make sure it’s done. Once it’s out of the oven, I like to serve it warm with a scoop of vanilla ice cream on the side.

Expert tip

Test in multiple spots

A great tip I can give you after making this cake multiple times is to check it in a few spots with a toothpick, not just the center. Because this cake has thick cream cheese swirls and melted chocolate, some spots may look gooey even when it’s fully baked. I always test near the edges and in the middle to make sure the cake part is cooked through without overbaking the rest.

More tips to consider:

Not all cake mixes are exactly 15.25 ounces, and that’s okay. I’ve used slightly smaller or larger boxes without needing to change anything else in the recipe.
When I swirl in the cream cheese mixture, I leave about a one-inch border around the edges. This keeps the filling from blending too much and helps the cake bake up more evenly.
I sometimes cover the corners of the pan with foil while it bakes. It keeps the edges from browning too fast and drying out.
Instead of stirring by hand, I grab my electric or hand mixer. It’s faster and gives the cream cheese mixture that smooth and fluffy texture.
If you’re not a fan of coconut or macadamia nuts, feel free to skip them.

overhead shot of baked lemon earthquake cake

Recipe variations

Try a new cake flavor: I’ve made this with strawberry, white, and yellow cake mixes, and they all turn out great.
Use different chips: Sometimes I mix things up by swapping the white chocolate chips. Butterscotch chips are amazing with yellow cake, and vanilla chips go really well with strawberry.
Add some zest or fruit: For extra lemon flavor, I sometimes add fresh lemon zest or a few chopped lemon pieces right into the batter.
Use different fruit: If I don’t have lemons on hand, I’ll toss in chopped strawberries, apples, or even cherries. Each one gives the cake a different vibe, but it always turns out tasty.
Go tropical: For a tropical spin, I’ve used pineapple tidbits, diced mango, or papaya. They’re sweet, juicy, and make the cake perfect for summer.
Change up the nuts: Macadamia nuts are great, but sometimes I use chopped pecans, walnuts, or cashews instead.

Serving suggestions

This cake is already sweet and gooey on its own, but I love dressing it up a little when we have guests or when the kids ask for something extra. A dollop of my homemade whipped cream on top gives it a light, creamy touch, or you can drizzle on some of my instant pot lemon curd for a citrusy finish. Sometimes I even sprinkle a few more white chocolate chips right before serving or add a scoop of no-churn pineapple ice cream.

If we’re making it for a birthday or a special celebration, rainbow sprinkles always do the trick. For a little extra indulgence, I’ve spread cream cheese icing right over the top once it cools, and it’s always a favorite. No matter how you serve it, a cold glass of milk on the side is never a bad idea.

How to store leftovers

Store: I wrap leftover lemon earthquake cake in plastic wrap and put it in an airtight container. It will stay fresh in the fridge for three to four days.
Freeze: You can also freeze your lemon earthquake cake for up to three months in a freezer bag or any freezer-safe container.
Thaw: For best results, I thaw leftover cake in the fridge overnight before serving.

a slice of lemon earthquake cake on a plate served with whipped cream

Frequently asked questions

Why is my earthquake cake dry?

It’s pretty hard to end up with a dry earthquake cake because the cream cheese and white chocolate chips keep it nice and moist. That said, if you accidentally use too much flour, it can dry out the cake. I always make sure to spoon the flour into the measuring cup and level it off with a knife instead of scooping straight from the bag. Scooping packs in too much flour, and that’s usually where dryness sneaks in.

Is this cake supposed to be gooey in the center?

Yes, a little gooeyness is totally normal with this recipe, especially around the cream cheese pockets and chocolate chips. As long as your toothpick comes out clean from the cake part in a few different spots, you’re good to go. That soft, creamy center is part of what makes it so good.

Can I make this without a mixer?

Yes, but a hand mixer definitely makes things easier. I’ve done it both ways, and while stirring by hand works, using a mixer gets the cream cheese mixture smoother and faster with less effort.

a slice of lemon earthquake cake topped with whipped cream and a lemon slice

More lemon desserts:

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