This easy recipe for Cherry Coke Earthquake Cake mixes the chocolate flavor of Coca Cola and maraschino cherries for a rich and yummy dessert…perfect for summer!

I love a good summery cake. Most of them have bright, tropical fruits (like my Tropical Dump Cake) and are a little bit light and airy (like my Strawberry Banana Poke Cake).

But, the one I've got for you today is a little bit summery while being a sort of off of the beaten path of “summer cakes.” It's a tad bit richer, but still packs that summer flavor and hint of fruit. And, if the flavor of a big Cherry Coke doesn't remind you of summer, I don't know what will!

Here's the newest addition to my Earthquake Cake series – meet Cherry Coke Earthquake Cake! You won't believe how easy this one is either. Just a few ingredients combine to give an amazing variety of flavors.

Mixing helper is totally optional. 😉

Ingredients

15.25 oz box Devil's Food Cake Mix
20 oz bottle Cherry Coke
2 eggs
10 oz jar maraschino cherries with juice
6 oz box cherry gelatin mix
2 16 oz jars vanilla frosting
1 cup white chocolate chips

Instructions

In a large bowl, mix together cake mix, 12oz Cherry Coke, and eggs until blended with no lumps. Pour into a greased 9x13" pan.
Drain the cherries; set juice aside.
In another bowl, mix together 1/4 cup cherry juice, 1 jar of frosting, and half of the gelatin mix. Spoon frosting mixture in dollops on top of the cake mixture.
Cut cherries in half and drop evenly into the cake mixture.
Sprinkle white chocolate chips on top of cake mixture.
With a butter knife, gently swirl together all of the elements of the cake mixture. Don't completely mix; there should be distinct parts of the cake still visible. Make sure to swirl all the way to the sides of the dish.
Bake at 350 degrees for 30-40 minutes, until center is set and no longer jiggly. Cool for 15-20 minutes before frosting.
Mix together the remaining jar of frosting, the remaining gelatin mix, and 1/2 cup of Cherry Coke. Pour over cooled cake and allow to set for 5-10 minutes (the frosting will settle into the nooks and crannies of the cake as it sets).
Serve warm.