I recently started seeing pins of “Earthquake” Cakes on Pinterest. They looked yummy! I made me curious, what exactly is an “Earthquake” Cake?
After looking at recipes and reading the raves people have posted about these cakes I gathered that the reason for the name is because the cake is made with a cream cheese concoction that will seep into the cake batter as it bakes. This is what gives the top surface an uneven churned look, sort of like the sidewalk upheaval after a fairly strong earthquake. This also results in the sweet gooey yumminess when you cut into the cake. The name could also be due to the fact that this cake is so good it will rock your world!
I decided I should make one of these cakes, it quite easy. But I didn’t want to make it using the recipes I found online, basically because my family does not like shredded coconut in anything, and think that pecans belong solely in their beloved Pecan Pie. The pumpkin flavored cake wasn’t going to work for me either, the only one who likes anything pumpkin is my younger daughter and she lives in another state. Besides, I was hungry for something with bananas and chocolate!
To make a long story short I made up my own version of the Earthquake cake. It’s very simple to make using Duncan Hines Supreme Banana cake mix. Instead of water I use sour cream for a moist rich cake. The cream cheese mixture that’s layered on the cake batter seeps into the batter during baking resulting in a cake with a sweet gooey center that is oh so good!
Here’s my recipe, enjoy!
1 Duncan Hines Supreme Banana Cake Mix
1/3 cup vegetable oil
1 cup sour cream – softened to room temp
1 stick of butter
1 package of cream cheese
1 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1. Pre-heat oven to 350 degrees
2. Generously spray a 9 x 13 baking pan with cooking spray
3. Melt butter on the stovetop using a heavy saucepan. You can melt it in the microwave as well, but I feel I have more control on the stovetop.
4. Remove from heat and stir in softened cream cheese until it mostly melts.
5. Stir in white chocolate chips. Chips don’t have to melt completely. Set aside.
8. Drop dollops of the cream cheese mixture over the cake batter. Make sure you get some around the edges.
9. Sprinkle chocolate chips over all.
10. Bake for 50 minutes. Don’t over cook it, remove from oven after 50 minutes. If you test the center with a toothpick the toothpick will not come out clean, you might think the cake is not done, but it is, the center is supposed to be gooey.
Serve warm or cold, it’s delicious either way. My son loves it with a scoop of vanilla ice cream!