This take on an earthquake cake combines a Betty Crocker classic, Super Moist™ Cherry Chip Cake Mix, with a luscious cream cheese filling for a cake that’s rich and bursting with that nostalgic cherry chip flavor. Fans of maraschino cherries will love this easy-to-make cake featuring maraschino cherry syrup in the cream cheese filling, giving it a lovely pink hue, as well as lots of chopped maraschinos throughout the cake. The resulting cake has a golden, cratered surface with pockets of sweet cream cheese filling and speckles of bright red cherries and white chocolate chips. For a seasonal spin, use pitted fresh cherries!

  • Prep Time 15 min
  • Total 55 min
  • Servings 12
  • Ingredients 9

Ingredients

Cake

Cream Cheese Filling

  • 8 oz softened cream cheese
  • 1/2 cup butter, melted
  • 1 1/2 cups powdered sugar
  • 2 tablespoons maraschino cherry syrup
  • 1/4 teaspoon kosher salt

Topping

  • 1 cup maraschino cherries without stems, chopped
  • 1 1/2 cups white chocolate chips
Make With
Betty Crocker Cake Mix

Instructions

  • Step

    1

    Heat oven to 350°F and spray a 9×13 inch baking pan with baking spray.

  • Step

    2

    Mix the cake mix, eggs, water, and oil together to combine. Spread into the prepared 9×13 inch baking pan.

  • Step

    3

    Beat the cream cheese until creamy, followed by the melted butter, powdered sugar, maraschino syrup, and salt. Beat until smooth.

  • Step

    4

    Dollop the cream cheese mixture over the cherry chip batter. Swirl the cream cheese into the cake batter using a knife or wooden skewer.

  • Step

    5

    Sprinkle the cherries, followed by the white chocolate chips, over the entire top of the cake.

  • Step

    6

    Bake on the center rack of the oven for 35-40 minutes. The top will be golden and spring back to the touch (a toothpick inserted into the cake should not come out clean; if it does, it’s likely overbaked).

Nutrition

Nutrition Facts are not available for this recipe