Ingredients for Hurricane Cake
- Chocolate Cake Mix
- Eggs
- Oil
- Water
- Cream Cheese
- Powdered Sugar
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- Chocolate Frosting
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How to Make Hurricane Cake
- Preheat oven to 350°F (175°C).
- Sprinkle 1 cup of shredded coconut and 1/2 cup chopped pecans evenly over the bottom of a greased 9x13 inch baking pan.
- In a large bowl, prepare your favorite boxed cake mix according to package directions. (Note: You may want to use a white cake mix for best results).
- Pour the cake batter over the coconut and pecan mixture in the prepared pan.
- In a separate bowl, beat together 8 ounces of softened cream cheese, 1/2 cup granulated sugar, and 1/4 cup (1/2 stick) softened unsalted butter until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture (approximately 12-15 dollops) over the cake batter.
- Using a knife or toothpick, gently swirl the cream cheese mixture into the cake batter, creating a marbled effect.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is still hot, pour your favorite melted frosting (approximately 1 cup) evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
274 g
Sugar
3622g
Fat
1349g
Carbs
387g
