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Hurricane Cake

ChocolateDessertsDiner-StyleOven
Time :1 hour 5 minutes
Yield :12 servings
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Decadent pecan pie with a rich, chocolate topping served on a vintage white plate with a gold fork on a dark rustic surface. Perfect dessert for holiday celebrations or sweet cravings.

The Scoop

This Hurricane Cake is the ultimate "ugly-delicious" masterpiece!
It looks like an absolute disaster on the outside but tastes like pure heaven on the inside.
It’s essentially a standard box cake mix that you intentionally wreck with a massive wave of melted cream cheese, sugar, and pecans. And it’s the perfect treat to eat straight out of the baking dish while sitting on the floor having nothing to apologize for.
Hack it:
Sprinkle a generous pinch of flaky sea salt into the cream cheese layer to balance out the intense sweetness.
Chill the entire cake in the fridge for at least two hours before cutting to ensure the layers don't instantly collapse into a puddle.
Swap the mix: Exchange the German chocolate cake mix for a rich fudge brownie mix or a spice cake mix to completely re-invent the flavor profile.
Boost the crunch: Toast the pecans in a dry skillet for three minutes before putting them in the pan to unlock a much deeper, nuttier flavor.
Leftovers:
Toss a slice of the cold, leftover cake into a blender with two scoops of vanilla ice cream and a splash of milk for a thick, loaded milkshake.
The Gourmet Trifle Cups: Cubes of the leftover cake layered into small cups with whipped cream and fresh raspberries to make a fancy, deconstructed dessert.
The Frozen Cake Pops: Crumble the remaining cake together, roll it into small balls, freeze them on a tray, and dip them in melted dark chocolate for instant, bite-sized icebox treats.
 

Ingredients

  • 1 cup margarine, divided
  • 1 cup flaked coconut
  • 1 cup pecans, chopped
  • 1 (15.25-ounce) package German chocolate cake mix, plus the ingredients called for on the package
  • 1 (8-ounce) package cream cheese
  • 3 3/4 cups confectioners' sugar

Directions

  • Preheat the oven to 350 degrees F.
  • Melt and spread 1/2 cup of the margarine in the bottom of a 9x13-inch pan.
  • Evenly sprinkle the coconut and the pecans into the bottom of the prepared pan and set it aside.
  • Prepare the cake batter according to the package directions.
  • Evenly pour 1/2 of the cake batter over the coconut-pecan layer.
  • In a saucepan over low heat, melt the cream cheese and the remaining margarine.
  • Stir the confectioners' sugar into the cream cheese-margarine mixture until it is smooth.
  • Spread the cream cheese mixture over the cake batter layer. Pour the remaining cake batter over the cream cheese mixture layer.
  • Bake the cake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
  • Let the cake cool.
  • Slice and serve.
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