Earthquake Cake

A coworker brought this to a potluck at work, and ever since then, everyone begs her to bring it in frequently. Finally, in self-defense, she gave out the recipe so someone else could bring it occasionally! Cooking time includes chilling time.

• Ready In: 6 hrs 20 mins
• Serves: 12-15

Ingredients

• 1 1⁄2 cups pecans, divided use
• 1 1⁄2 cups coconut, divided use
• 1 (18 ounce) package  German chocolate cake mix
• 1 1⁄3 cups water
• 1⁄3 cup  oil
• 3  eggs
• 8  ounces cream cheese, softened
• 1⁄2 cup butter, softened
• 1 (16 ounce) package powdered sugar
• 1  teaspoon vanilla
• 1 (3 ounce) package French vanilla instant pudding
• 2  cups milk
• 1  cup  English toffee bits
• 1 (8 ounce) carton Cool Whip

Directions

1. Preheat oven to 350. Lightly grease 9x13 inch cake pan.
2. Sprinkle half the pecans and coconut over bottom of pan.
3. Make cake mix as directed on box and pour batter over pecans and coconut.
4. Beat together cream cheese, butter, vanilla, and powdered sugar until creamy.
5. Drop cream cheese mixture by spoonfuls over cake batter. Do not stir into batter.
6. Bake 40-45 minutes, or until tests done.
7. Cool completely.
8. Make pudding as directed on box and spread over cooled cake.
9. Sprinkle remaining nuts and coconut over pudding, along with half of the toffee bits.
10. Spread Cool Whip over pudding and sprinkle with remaining toffee bits.
11. Refrigerate for at least 2 hours before serving.