Best Hurricane Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HURRICANE CAKE



Hurricane Cake image

An easy and delicious cake, also known as Earthquake Cake. Coconut and pecans are baked under a German chocolate cake mix, with a cream cheese mixture on top that sinks into the batter as it bakes.

Provided by Iris

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Time 1h5m

Yield 12

Number Of Ingredients 7

½ cup margarine
1 cup chopped pecans
1 cup flaked coconut
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese
½ cup margarine
3 ¾ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
  • Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
  • Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.

Nutrition Facts : Calories 610.4 calories, Carbohydrate 78.8 g, Cholesterol 20.5 mg, Fat 32.2 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 9.9 g, Sodium 565.3 mg, Sugar 62 g

HURRICANE CAKE



Hurricane Cake image

Make and share this Hurricane Cake recipe from Food.com.

Provided by paula giles

Categories     Dessert

Time 1h5m

Yield 1 9x13 cake

Number Of Ingredients 10

1 (18 ounce) box chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
8 ounces cream cheese
1 lb powdered sugar
1/2-1 cup butter
2 cups coconut
1 1/2 cups pecans
1 (15 ounce) can chocolate frosting (melt in microwave)

Steps:

  • Sprinkle coconut and pecans over dry bottom of 9x13 pan.
  • Mix cake mix (according to package directions) and pour over coconut and pecans.
  • Mix creme cheese, sugar, and butter.
  • Drop by big blobs on cake batter.
  • Swirl blobs into cake gently with a knife.
  • Bake 350 for 35-45 minutes.
  • When cake comes out of the oven pour melted frosting over hot cake.

Nutrition Facts : Calories 10356.9, Fat 641, SaturatedFat 269.9, Cholesterol 1128, Sodium 6597.1, Carbohydrate 1163.2, Fiber 59.5, Sugar 905.6, Protein 98.4

CHOCOLATE HURRICANE CAKE



Chocolate Hurricane Cake image

This is a great recipe. Not only is it easy, it is also very delicious. It's a family favorite. I hope you will enjoy this as much as we do

Provided by Linda Griffith

Categories     Chocolate

Time 50m

Number Of Ingredients 8

1 c pecans, chopped
1 can(s) sweeten and flaked coconut (3oz)
1 box german chocolate cake mix
1/3 c canola oil
3 large eggs
1 stick butter, melted
1 pkg (8oz) cream cheese, softened
1 box (16oz) confectioner's sugar

Steps:

  • 1. Preheat oven to 350 degrees. Place pecans and coconut in the bottom of a sprayed 9 by 13in baking pan. Combine cake mix, 1 1/2 cups of water, oil and eggs in bowl and beat well. Carefully pour batter over pecans and coconut.
  • 2. Combine butter, cream cheese and powdered sugan in bowl and whip to blend. Spoon mixture over batter and bake for 45 minutes. The icing sinks into bottom as it bakes and forms a ribbon inside. You can't test doneness with a toothpick in this recipe, because cake will appear sticky, even when done.

HURRICANE CAKE



Hurricane Cake image

I won a recipe contest judged by Jamie Shannon, of Commanders Palace, New Orleans, LA, with this one. Be sure to serve it up in small slices, it's rich!. It also freezes very well and can be sliced with a sharp knife while still frozen.

Provided by Steve_G

Categories     Pie

Time 1h30m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 23

1 cup graham cracker crumbs
1 cup chocolate graham cracker crumbs
4 tablespoons butter (measure cold, then melt)
1 cup chocolate or 1 cup graham cracker crumbs
1 ounce semi-sweet chocolate chips (mini)
1/4 cup coconut flakes, sweetened
1/2 cup pecan pieces
1/2 cup walnut pieces
2 tablespoons honey
1/3 cup Karo syrup, dark
6 tablespoons butter (measure cold, then melt)
2 tablespoons caramel sauce
24 ounces semisweet baking chocolate
12 tablespoons cream cheese, softened
16 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
9 egg yolks
1/4 cup confectioners' sugar
5 tablespoons instant coffee (in 1/2 c. of boiling water)
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla

Steps:

  • BOTTOM CRUST--------------------------.
  • Prepare 10-inch springform pan by lining bottom with wax paper; set aside.
  • Preheat oven to 325°F.
  • Crush crackers into FINE crumbs (5 or 6 sheets should yield about 1 cup).
  • Combine crackers and butter until completely mixed, press into bottom of pan.
  • Bake at 325°F for 10 minutes, allow to cool on wire rack.
  • FOR THE SIDE CRUST-----------------.
  • After bottom crust has cooled, line sides of pan with wax paper, set aside.
  • Crush crackers into FINE crumbs.
  • Mix nuts, crush in a zip-lock bag with a rolling pin until coarse.
  • Combine nuts, chocolate, coconut and cracker crumbs; mix until well combined.
  • To the nut mixture add melted butter, mix, add honey, caramel and Karo, mix until well combined.
  • Press mixture onto sides of prepared pan, cover and refrigerate.
  • FOR THE FILLING--------------------.
  • Melt Chocolate.
  • Prepare coffee, allow to cool.
  • Whip cream cheese, butter and 1/2 cup of the sugar on medium speed till light and fluffy (5 to 10 minutes in a stand mixer).
  • Beat egg yolk and 1/4 cup of sugar until thick and pale yellow (10 mins on high).
  • Combine cream cheese/butter mixture, coffee and egg mixture, beat for 10 mins on medium.
  • Add chocolate, continue to beat on med-lo speed for 5 mins or until well mixed.
  • In an ice cold, clean, metal bowl beat cream on high until frothy.
  • Add cream of tartar and 1/4 cup of sugar, and vanilla, beat until soft peaks form.
  • Lighten chocolate mixture with 1/4 of the whipped cream then fold remaining whip cream into chocolate mixture.
  • Pour into crust, cover and refrigerate overnight.
  • Serve with whipped cream and caramel sauce.

HURRICANE CAKE



Hurricane Cake image

This is a really moist dense cake. I really don't know where the name came from, but the first time I had it was in rest here in Southern Florida. It might be the fact you frost a hot cake, and don't drain fruit, something you might do if you are in a big hurry! It almost reminds me of bread pudding. I asked around and found...

Provided by Jane Whittaker

Categories     Cakes

Time 1h5m

Number Of Ingredients 13

1 1/2 c sugar
2 c all purpose flour
2 large eggs
2 tsp baking soda
1/2 tsp salt
1/2 c salad oil
15 1/4 oz can fruit cocktail, undrained (no 303 can)
1/3 c flaked coconut, (just enough to lightly cover)
topping:
3/4 c sugar
1 stick butter
1/2 c evaporated milk
1 tsp vanilla

Steps:

  • 1. Mix together sugar, flour, eggs, soda, salt and oil together.
  • 2. Add fruit cocktail, blend and pour into a greased 13x9 inch pan. Sprinkle with flaked coconut.
  • 3. Bake in a pre heated 350 degree oven for 45 minutes.
  • 4. Spread while hot with topping.
  • 5. To prepare topping, mix sugar butter, milk, and boil 1 minute, add vanilla.
  • 6. Stir and frost cake.
  • 7. This will seem a little sloppy, but it soaks right in.

'HURRICANE CAKE'



'HURRICANE CAKE' image

'HURRICANE CAKE' it's Chocolate ^ easy to bake/make , everyone wants more'

Provided by MARYE JOHNSON

Categories     Chocolate

Time 2h10m

Number Of Ingredients 1

chopped pecans,coconut,box / german chocolate cake mix stick butter ,pkg cream cheese

Steps:

  • 1. combine chopped nuts, ^ coconut., press into a greased 9 x 13 inch prepared cake pan,
  • 2. mix the cake mix as directed on cake box ,, pour this mixture over the nuts & coconut [in the cake pan ] mix the topping [ 1 stick butter /oleo [room temp] 1 tsp vanilla ^ 1/2 box powered sugar]drop this by spoonfuls on the top of cake,,, bake 40 6 45 min COOL *yummy*

HURRICANE OATMEAL CAKE



Hurricane Oatmeal Cake image

Number Of Ingredients 17

1 cup oatmeal
1 1/4 cups boiling water
2 eggs
1 cup brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
------------------------------
TOPPING:
1 cup coconut
1 cup brown sugar
6 tablespoons melted margarine
1/2 cup chopped pecan
1/4 cup evaporated milk

Steps:

  • Combine oatmeal and boiling water; set aside. Beat together eggs, sugars, and oil until blended. Add sifted flour, soda, salt, and cinnamon; add oatmeal mixture. Pour into greased 9x13-inch baking pan. Bake at 350° for 30-35 minutes. Topping: Mix together topping ingredients until moist. Spread over cake; broil until topping is light brown and crunchy-about 2 minutes. Fun Fact: On July 4th, 1776, Congress adopted the Declaration of Independence, and the United States of America was born. On that day, we declared independence from England and it was the beginning of a journey full of struggles and woes, defeats and accomplishments, enabling us to become the strong nation we are today.

Nutrition Facts : Nutritional Facts Serves

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #preparation     #desserts     #cakes     #dietary     #number-of-servings     #4-hours-or-less

Related Topics