Reese's Peanut Butter Cup Earthquake Cake
This gooey, over-the-top cake combines chocolate fudge cake, swirls of peanut butter cream cheese, and melty Reese's cups in a chaotic, delicious masterpiece. It's a low-effort, high-reward dessert that always steals the spotlight.
Ingredients
- 1 box chocolate fudge cake mix plus ingredients listed on the box: eggs, oil, water
- 8 oz cream cheese softened
- ½ cup unsalted butter melted
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1½ cups chopped Reese’s Peanut Butter Cups plus extra for topping
- ½ cup mini chocolate chips
- Optional: pinch of salt if your peanut butter is unsalted
Instructions
- Grease a 9x13-inch pan and preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to box instructions and pour it into the pan.
- In a separate bowl, beat the cream cheese until smooth. Add melted butter, vanilla, and peanut butter, and mix well. Slowly beat in the powdered sugar until thick and creamy.
- Dollop the peanut butter mixture over the cake batter. Use a knife to swirl it lightly through—don’t overdo it. You want pockets of cream cheese in the final bake.
- Scatter the chopped Reese’s and mini chocolate chips all over the top. Add a few extra dollops of cream cheese mixture if there’s any left.
- Bake for 35–45 minutes. The cake is done when the edges are set and the center still has a little jiggle. It will crack and bubble as it bakes—don’t worry, that’s the signature earthquake look.
- Let cool for at least 20 minutes before slicing. Serve warm for gooey texture or chill for a fudgier bite.