Butterbeer Earthquake Cake

This Butterbeer Earthquake Cake recipe is inspired by the famous drink in the Harry Potter Books (and at Universal Studios Orlando) and is such an easy way to enjoy the butterscotch/marshmallow flavors at home!

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Ingredients

yellow cake mix butterscotch instant pudding mix eggs butter cream soda buttercream frosting butterscotch morsels Heath bar bits marshmallow fluff

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1

 In a large bowl, combine cake mix, 1 pack of pudding mix, eggs, butter, and 1 cup cream soda until blended. Spread in a 9x13" pan.

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2

Combine buttercream frosting and the other pack of pudding mix. Spoon over cake mix in 8-10 large dollops. Sprinkle 1/2 cup of butterscotch morsels and 1/2 cup of Heath bar bits over cake.

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3

Using a spoon, very gently fold topping into cake mix. The ingredients shouldn't completely combine; you're trying to make swirls in the cake. Make sure the swirl all the way to the edges.

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4

Bake cake at 325 degrees for 35 minutes. Check periodically to ensure top of cake does not burn. If cake is beginning to burn before the center is done, cover with foil to bake.

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5

Remove cake from oven and allow to cool for 10-15 minutes. Center might still be slightly jiggly; the cake portions should be firm, but the swirls of icing can take a few minutes to set.

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6

While cake cools, blend together marshmallow fluff and 1/4 cup of cream soda. Top cake with mixture and sprinkle remaining butterscotch morsels and Heath bar bits on top.

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