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Gooey Peanut Butter Earthquake Cake

A decadent, messy dessert featuring a chocolate cake base baked with craters of molten peanut butter cream cheese filling and topped with chocolate chips.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box dark chocolate cake mix plus ingredients called for on box
Peanut Butter Filling
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 1 cup creamy peanut butter not natural/stir type
  • 2.5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 pinch salt
Topping
  • 1.5 cups semi-sweet chocolate chips

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and generously spray a 9x13 inch baking dish with non-stick spray.
  2. Prepare the chocolate cake batter according to the package directions. Pour into the prepared baking dish.
  3. In a separate bowl, beat the softened cream cheese and butter until smooth. Mix in the peanut butter and vanilla.
  4. Gradually beat in the powdered sugar and a pinch of salt until the mixture is thick and fluffy.
  5. Drop large spoonfuls of the peanut butter mixture directly onto the raw cake batter in the pan. Do not spread it out completely.
  6. Sprinkle the chocolate chips evenly over the top of the entire cake.
  7. Bake for 45 to 50 minutes. The edges will be set, but the center should still be slightly jiggly.
  8. Let cool for at least 30 minutes before slicing to allow the gooey center to set up slightly. Serve warm.

Notes

Do not overbake! The cake should look slightly underdone in the center when you pull it out to maintain the gooey texture.