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A plated slice of Hurricane Cake with a scoop of vanilla ice cream, a fork, and a steaming cup of coffee on a rustic wooden table.

Hurricane Cake

Alexandra
Discover the ultimate Hurricane Cake recipe! Rich, gooey, and loaded with coconut, pecans, and chocolate—your new favorite dessert awaits!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American, Southern
Servings 12 servings
Calories 420 kcal

Ingredients
  

Ingredients

  • For the Cake:
  • 1 box chocolate cake mix
  • 1 cup evaporated milk
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans

For the Cream Cheese Filling:

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Instructions

  • Preheat & Prepare: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
  • Mix the Cake Batter: Prepare the chocolate cake mix as per package instructions. Set aside.
  • Make the Filling: In a separate bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla until smooth.
  • Assemble: Pour half the chocolate cake batter into the prepared baking dish. Add dollops of the cream cheese mixture and swirl lightly. Pour the remaining cake batter on top.
  • Add Toppings: Sprinkle the shredded coconut and chopped pecans evenly over the cake.
  • Bake: Place in the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool & Serve: Allow the cake to cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Nutrition Information (Per Serving)
  • Calories: 420 kcal
  • Total Fat: 22g
  • Carbohydrates: 50g
  • Protein: 5g
  • Sugar: 35g