Cinnamon Swirl Earthquake Cake

• 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)

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. Cover bottom of pan with chopped pecan. Then spread coconut over the pecans.
4. In a mixing bowl mix Cinnamon Swirl Cake according to dirctions on box but add 1 teaspoons cinnamon to the cake mix.
5. Add cinnamon swirl packet to cake mix but start and stop your mixer 6-7 times.
6. Pour cake mixtire over coconut and pecans.
7. In a mixing bowl, cream together soft margarine, cream cheese, confectioners sugar and 1/2 teaspoons cinnamon.
8. 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.
9. Bake for 40-45 minutes. Like a typical earthquake cake, it will fall and look like an earthquake hit it.

pecans, shredded coconut, cinnamon, eggs, water, vegetable oil, cinnamon, margarine, cream cheese, sugar

Taken from www.food.com/recipe/cinnamon-swirl-earthquake-cake-256256 (may not work)