Reese’s Earthquake Cake
Reese’s Earthquake Cake is an easy chocolate peanut butter dessert filled with cream cheese, chocolate chips, and peanut butter cups. Gooey and irresistible.
Peanut butter and chocolate have always been a winning combination in our home, so when I came across the idea of a Reese’s Earthquake Cake, I knew I had to give it a Reese’s twist. The mix of creamy peanut butter filling, rich chocolate cake, and those little peanut butter cups baked right in makes this dessert one of the most addictive things to come out of my oven.
The first time I made it, the smell alone had my wife in the kitchen before I could even get it out of the oven. The way the peanut butter layer swirls through the chocolate cake looks messy, but that is part of the fun. Each bite is loaded with pockets of melted chocolate and peanut butter that blend perfectly together.
Now it’s become a staple whenever we have family over. It’s easy to make, and it’s one of those desserts that never has leftovers. Everyone always asks for the recipe, and honestly, it’s one of the simplest desserts that still feels like a showstopper.
Questions You May Have About This Recipe
Can I use a boxed cake mix?
Yes. A chocolate cake mix saves time and works perfectly for this recipe.
What size baking dish should I use?
A 9×13 inch pan works best and gives you even layers and gooey centers.
Can I use chunky peanut butter?
You can, but creamy peanut butter gives a smoother texture.
Can this cake be made ahead of time?
Yes. It tastes even better the next day after chilling in the fridge.
Do I need to frost the cake?
No frosting needed. The peanut butter layer and melted chocolate make their own topping.
What You Need to Make Reese’s Earthquake Cake
1 box chocolate cake mix
1 cup semi sweet chocolate chips
1 cup mini Reese’s peanut butter cups
1 cup sweetened shredded coconut
1 cup chopped pecans
8 ounces cream cheese, softened
½ cup butter, melted
3 cups powdered sugar
½ cup creamy peanut butter
1 teaspoon vanilla extract
How to Make Reese’s Earthquake Cake
Preheat oven to 350°F and lightly grease a 9×13 inch pan.
Sprinkle coconut and pecans evenly on the bottom of the pan.
Prepare the chocolate cake mix according to package instructions and pour over the coconut layer.
In a separate bowl, mix cream cheese, butter, peanut butter, vanilla, and powdered sugar until smooth.
Drop spoonfuls of the cream cheese mixture over the cake batter. Do not stir.
Sprinkle chocolate chips and mini Reese’s cups evenly over the top.
Bake for 40 to 45 minutes, until the center is set but still slightly gooey.
Cool before serving. The cake will settle and form pockets of melted chocolate and peanut butter.
Tips
For extra flavor, drizzle melted peanut butter or chocolate sauce over the top before serving.
Serve warm with vanilla ice cream or a glass of cold milk.
Store leftovers in the refrigerator for up to four days.
Use parchment paper for easy cleanup.
Let the cake cool completely before cutting for cleaner slices.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Made this for my family and they said it was the best dessert I’ve ever made. Gooey and delicious.” Susan B.
⭐️⭐️⭐️⭐️ “I used dark chocolate cake mix, and it was perfect. Sweet, rich, and full of peanut butter flavor.” Carol D.
⭐️⭐️⭐️⭐️⭐️ “Everyone went back for seconds. The little peanut butter cups on top make it look fancy without any work.” Linda T.
⭐️⭐️⭐️⭐️ “Super easy to make. I chilled it overnight and served cold. It was amazing.” Patty R.
⭐️⭐️⭐️⭐️⭐️ “This cake is sinful in the best way. Warm, melty, and packed with flavor.” Diane H.
Printable Recipe
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Reese’s Earthquake Cake
Rich chocolate cake swirled with creamy peanut butter cheesecake filling, topped with peanut butter cups and chocolate chips for the ultimate dessert.
Ingredients
- 1 box chocolate cake mix
- 1 cup semi sweet chocolate chips
- 1 cup mini Reese’s peanut butter cups
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- ½ cup butter, melted
- 3 cups powdered sugar
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and lightly grease a 9x13 inch pan.
- Sprinkle coconut and pecans evenly on the bottom of the pan.
- Prepare the chocolate cake mix according to package instructions and pour over the coconut layer.
- In a separate bowl, mix cream cheese, butter, peanut butter, vanilla, and powdered sugar until smooth.
- Drop spoonfuls of the cream cheese mixture over the cake batter. Do not stir.
- Sprinkle chocolate chips and mini Reese’s cups evenly over the top.
- Bake for 40 to 45 minutes, until the center is set but still slightly gooey.
- Cool before serving. The cake will settle and form pockets of melted chocolate and peanut butter.
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