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Cherry Coke Earthquake Cake

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  • 15.25 oz box Devil's Food Cake Mix
  • 20 oz bottle Cherry Coke
  • 2 eggs
  • 10 oz jar maraschino cherries with juice
  • 6 oz box cherry gelatin mix
  • 2 16 oz jars vanilla frosting
  • 1 cup white chocolate chips


  • In a large bowl, mix together cake mix, 12oz Cherry Coke, and eggs until blended with no lumps. Pour into a greased 9x13" pan.
  • Drain the cherries; set juice aside.
  • In another bowl, mix together 1/4 cup cherry juice, 1 jar of frosting, and half of the gelatin mix. Spoon frosting mixture in dollops on top of the cake mixture.
  • Cut cherries in half and drop evenly into the cake mixture.
  • Sprinkle white chocolate chips on top of cake mixture.
  • With a butter knife, gently swirl together all of the elements of the cake mixture. Don't completely mix; there should be distinct parts of the cake still visible. Make sure to swirl all the way to the sides of the dish.
  • Bake at 350 degrees for 30-40 minutes, until center is set and no longer jiggly. Cool for 15-20 minutes before frosting.
  • Mix together the remaining jar of frosting, the remaining gelatin mix, and 1/2 cup of Cherry Coke. Pour over cooled cake and allow to set for 5-10 minutes (the frosting will settle into the nooks and crannies of the cake as it sets).
  • Serve warm.
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