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Peanut Butter Earthquake Cake
Caroline

Peanut Butter Earthquake Cake

A rich, gooey chocolate cake swirled with a creamy peanut butter cheesecake filling and topped with chunks of Reese’s Peanut Butter Cups. A decadent treat for peanut butter and chocolate lovers!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix
  • 1 cup water
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, melted
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup Reese’s Peanut Butter Cups, chopped

Equipment

  • mixing bowls
  • Electric mixer or hand whisk
  • 9x13-inch baking dish
  • measuring cups and spoons
  • Rubber spatula
  • Sharp knife for chopping Reese’s cups

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, mix cake mix, water, oil, and eggs until smooth. Pour batter into prepared dish.
  3. In another bowl, beat together peanut butter, cream cheese, melted butter, powdered sugar, and vanilla until smooth.
  4. Drop spoonfuls of the peanut butter mixture over the cake batter. Use a knife to gently swirl.
  5. Sprinkle chopped Reese’s Peanut Butter Cups evenly over the top.
  6. Bake for 35–40 minutes until a toothpick inserted into the center comes out mostly clean.
  7. Allow to cool slightly before slicing. Serve warm or at room temperature.

Notes

  • For a deeper chocolate flavor, substitute dark chocolate cake mix.
  • Store leftovers in an airtight container for maximum freshness.
  • Experiment with different candy toppings for fun flavor combinations.