Irresistible Earthquake Cake
A moist and delicious chocolate cake swirled with creamy cream cheese and cherry pie filling, perfect for any occasion.
Ingredients
Cake Batter
- 1 box chocolate cake mix plus ingredients listed on the box (usually eggs, oil, and water)
- 1.5 cups all-purpose flour
- 1 cup sugar
- 0.5 cups cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
- 2 pcs eggs
- 0.5 cups vegetable oil
- 1 cup buttermilk
- 0.5 cups chocolate chips
- 0.5 cups shredded coconut optional
- 0.25 cups chopped pecans or walnuts optional
- 0.33 cups cherry pie filling or whole pitted cherries
Cream Cheese Topping
- 225 g cream cheese softened
- 0.5 cups unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, combine the chocolate cake mix with the eggs, oil, and water as instructed on the box.
- Pour the batter into the prepared pan.
Cream Cheese Topping
- In a separate mixing bowl, beat together the softened cream cheese and butter until smooth.
- Add in the powdered sugar and vanilla, beating until lump-free.
Assembly
- Drop spoonfuls of the cream cheese mixture randomly over the chocolate batter.
- Gently swirl the cream cheese into the chocolate batter.
- Sprinkle chocolate chips, nuts, and coconut over the surface.
- Drop spoonfuls of cherry pie filling in between the cream cheese dollops.
Baking
- Bake for 40-45 minutes until the center is just set and the surface is cracked.
- Let the cake cool for about 15 minutes before cutting.
Serving
- Serve with a drizzle of melted chocolate or warm fudge sauce and a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Store leftovers in an airtight container in the fridge for up to a week. You can freeze the cake for up to three months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gSodium: 200mgFiber: 2gSugar: 30g
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