Reese’s Peanut Butter Earthquake Cake

Prep time

20 minutes

Cook time

50 minutes

Total time

1 hour 40 minutes

Yield

12–16 servings

Ingredients

1 box devil’s food cake mix (15.25 oz / 430 g)

1 cup whole milk (or water)

½ cup vegetable oil

3 large eggs

1 package (8 oz / 225 g) cream cheese, softened

½ cup unsalted butter, melted

½ cup creamy peanut butter

3 ½ cups powdered sugar, sifted

1 cup Reese’s Peanut Butter Cups, chopped

¾ cup Reese’s Pieces

½ cup peanut butter chips

½ cup semi-sweet or milk chocolate chips

Pinch of sea salt flakes (optional)

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and grease a 9×13-inch pan with butter or nonstick spray.
2. Step 2: Combine cake mix, milk, oil, and eggs in a large bowl. Mix until smooth and glossy.
3. Step 3: In another bowl, beat cream cheese, melted butter, and peanut butter. Gradually add powdered sugar until creamy and thick.
4. Step 4: Pour cake batter into prepared pan. Sprinkle half of the candies and chips over it.
5. Step 5: Drop spoonfuls of the cream cheese mixture on top do not spread. Sprinkle remaining candies over the surface.
6. Step 6: Bake for 45–50 minutes, until edges are set and the center remains slightly gooey.
7. Step 7: Cool for 30 minutes before slicing. Serve warm for molten texture or chilled for a fudgy version.

Notes

• Store covered at room temperature for 2 days or refrigerate up to 5 days.

• Freeze slices for up to 2 months; thaw overnight before serving.

• Best served warm with vanilla ice cream or whipped cream.

• For an extra twist, drizzle caramel or chocolate sauce before baking.