About a month ago, I shared a recipe for Peanut Butter Cup Earthquake Cake. It was Noah's birthday cake this year, and the recipe was absolutely amazing (seriously…one of those I took a bite of every time I opened the fridge. That kind of good.). But absolutely nothing could have prepared me for the response we've had to it.
In just one month, it's had almost 50,000 repins on Pinterest and over 25,000 views. That blows the initial reception for my previous biggest post right out of the water. I knew it was good, but I didn't know it was that good! 🙂
So, that kind of inspired me to start a series of Earthquake Cakes over the next few months! If you've never made an Earthquake Cake, you're missing out…it's like a regular cake, but with lots of yummy add-ins mixed in. You can really do just about any flavor imaginable! I'm currently working on a list of different varieties I can try, and I thought I'd share the first one here today.
- 1 box strawberry cake mix
- 4 eggs
- 1/2 cup milk
- 3 sticks butter, softened to room temperature
- 3 cups powdered sugar
- 1 small box banana pudding mix
- 1/2 cup crushed peanuts (walnuts of pecans would be great, too!)
- 1 10oz jar maraschino cherries, drained
- 6-8 large squirts chocolate syrup
- 1 cup chocolate chips
- 20oz can crushed pineapple, drained
- 2 bananas, sliced
- 8oz tub whipped topping
Meanwhile, take the other half of the reserved frosting and fold in the thawed whipped topping. Once cake cools, frost it with this mixture. Top finished cake with other half of maraschino cherries, peanuts, remaining pineapple, bananas, and chocolate syrup.
Prep time: Cook time: Total time: Yield: 16-20 servings
Grab the Complete Earthquake Cake Collection Cookbook for free!
Subscribe to the Lamberts Lately newsletter for the latest from the blog and access to newsletter-exclusive printables.