This Unicorn Earthquake Cake is a rich fruity cake with frosting made from Berry/Strawberry Jello Mix. Uses Kool-Aid for a rich flavor. Dupe of the Starbucks Frappuccino drink!

It’s been a little while since I’ve added to the Earthquake Cake series…let’s fix that today!

Unless you’ve been under a rock for the past couple of weeks, you’ve probably seen a certain Unicorn drink going around social media. Guys – it was everywhere. The first time I saw somebody describe the flavors in it, my only thought was that this had to be turned into a cake!

This Unicorn Earthquake Cake is a rich fruity cake with frosting made from Berry/Strawberry Jello Mix. Uses Kool-Aid for a rich flavor. Dupe of the Starbucks Frappuccino drink!

The flavors in it translated perfectly into a rich, fruity cake. It almost tastes like a cobbler or a fruity pie, but still holds that richness of a cake…so you really get the best of both worlds. Emmie and I whipped it up yesterday afternoon and I couldn’t wait to share it with you guys!

Here’s your recipe.

Unicorn Earthquake Cake

Leslie @ Lamberts Lately

Unicorn Earthquake Cake by Leslie @ Lamberts Lately April-28-2017 A rich and fruity dessert inspired by the popular drink!

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Ingredients

1 box strawberry cake mix
1 cup mango puree
3 eggs
1 stick melted butter
1 pack blue berry kool-aid
1 16 oz can vanilla frosting
12 oz white chocolate chips
1/2 cup sprinkles

Instructions

In a large bowl, mix together cake mix, puree, eggs, and butter until smooth. Spread in a greased 9x13" glass dish.
Add Kool-Aid mix into vanilla frosting; mix well. Spoon 6-8 large dollops of frosting over cake mixture.
Add white chocolate chips and sprinkles.
Gently swirl entire contents of glass dish together. Do not completely mix; you should see swirls of each ingredient.
Bake at 350° for 40-45 minutes, or until center of cake is no longer jiggly. Let cool for 10-15 minutes; serve warm.

I also experimented a little bit with video for this recipe…because, let’s be honest…if you want any traction for a recipe at all anymore, you need to get it on Facebook. This is the first time I really dived in to documenting a recipe with video, and I absolutely love how it turned out!