Description
This rich, gooey Reese’s Peanut Butter Earthquake Cake combines layers of chocolate fudge cake, creamy peanut butter filling, and chopped peanut butter cups into a molten, indulgent dessert.
Ingredients
1 box chocolate fudge cake mix (plus eggs, oil, water per instructions)
½ cup butter, softened
8 oz cream cheese, softened
½ cup creamy peanut butter
½ tsp alcohol-free vanilla flavor (e.g., Simply Organic or Watkins)
3½ to 4 cups powdered sugar
½ cup semi-sweet chocolate chips
1 cup chocolate peanut butter cups, halved
Instructions
1. Preheat oven to 350°F. Lightly grease a 9×13-inch cake pan.
2. Prepare the cake mix according to the package directions, pour into pan. Do not bake.
3. Melt the butter, then mix with softened cream cheese until smooth.
4. Add peanut butter and alcohol-free vanilla flavor. Mix until smooth.
5. Gradually beat in powdered sugar until mixture is fluffy and thick.
6. Spoon dollops of peanut butter mixture over the cake batter in the pan.
7. Swirl lightly with a knife. Top with chocolate chips and peanut butter cups.
8. Bake for 45–55 minutes or until center is slightly jiggly.
9. Cool for 15–20 minutes before slicing. Serve warm or chilled.
Notes
For best results, use alcohol-free vanilla flavor.
Serve warm with vanilla ice cream for a decadent treat.
Cake stores well refrigerated for up to 5 days or frozen up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American