Banana Split Earthquake Cake

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.

I made this Banana Split Earthquake Cake for a family get-together this weekend and it did not disappoint. It’s a fun variation that really does taste like a banana split!

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Banana Split Earthquake Cake

by Leslie @ Lamberts Lately August-8-2016

Ingredients

• 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

Instructions

Mix together strawberry cake mix, eggs, 1 cup milk, and 1 stick butter. Spread mixture in a greased 9×13” baking dish.In a large mixer, beat remaining 2 sticks of butter until fluffy and creamy. Mix in 1/2 cup milk and vanilla until just combined and slowly add in powdered sugar. Take half of this mixture and set aside in a separate bowl. Add banana pudding mix to the remaining frosting and mix well.Sprinkle half of the peanuts and half of the maraschino cherries (chopped) over the cake mixture. Add 6-8 large squirts of chocolate syrup, half of the chocolate chips, and 3/4 of the crushed pineapple to cake mixture. Carefully add large spoonfuls of the banana pudding mixture over everything (I didn’t use all of this…maybe 3/4 of it should do, but more can be added as desired.)Very gently swirl everything in the dish together. You don’t want to completely mix…you should still be able to see distinct separate parts. Make sure you swirl all the way to the edge of the pan!Bake this mixture for 35-40 minutes at 350 degrees. Let cool completely.
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.

Details

Prep time: 30 mins Cook time: 40 mins Total time: 1 hour 10 mins Yield: 16-20 servings

   

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