Cinnamon Swirl Earthquake Cake - cooking recipe

Ingredients

1 cup chopped pecans
2 cups shredded coconut
1 (18 ounce) package pillsbury cinnamon swirl cake mix
3 eggs
1 1/4 cups water
1/3 cup vegetable oil
1 1/2 teaspoons cinnamon, divided
1/2 cup margarine
8 ounces cream cheese, softened
16 ounces confectioners' sugar (3 3/4 cups)

Preparation

Preheat oven to 350 degrees.
Grease a 9 x 13 pan.
Cover bottom of pan with chopped pecan. Then spread coconut over the pecans.
In a mixing bowl mix Cinnamon Swirl Cake according to dirctions on box but add 1 teaspoons cinnamon to the cake mix.
Add cinnamon swirl packet to cake mix but start and stop your mixer 6-7 times.
Pour cake mixtire over coconut and pecans.
In a mixing bowl, cream together soft margarine, cream cheese, confectioners sugar and 1/2 teaspoons cinnamon.
Drop by spoonfuls in dollups on top of cake batter. Take a knife and run it through the cream cheese mixture a little bit to swirl the top of the cake, but not too much! You still want to have the cream cheese in clumps.
Bake for 40-45 minutes. Like a typical earthquake cake, it will fall and look like an earthquake hit it.