Earthquake Cake

I was visiting with a friend from Minnesota who is a retired ecology professor at Carleton College. We chatted over coffee and he served this gooey, delicious cake his wife made. She told me it was called "Earthquake Cake" because the differences in density cause the layers to "subduct." There are also uplifts of the batter and numerous cracks develop. Here is the recipe- thanks to Dr. Gary Wagenbach and his wife Linda. It's very quick and easy to make!

Earthquake Cake

1 cup chopped pecans
1 cup flaked coconut
1 box of Devil's Food Cake Mix (or German Chocolate)
1/2 stick of butter (left out to soften)
1/2 package (8 oz) cream cheese
1.5 c. confectioners sugar

1. Spread nuts and coconut on bottom of 9x13 inch baking pan.
2. Prepare cake mix according to package directions (or make your own from scratch).
3. Pour cake batter over the coconut/pecan mixture.
4. CReam together butter, cream cheese, and confectioner's sugar. Spoon dollups of the cream cheese mixture all over the top of the cake batter. Do not press into batter!
5. Bake at 350 degrees for 55 minutes.
6. Serve when cooled. It will be gooey!