Orange Creamsicle Earthquake Cake

Step 1

Preheat your oven to 350 degrees F.

Step 2

Grease the bottom and sides of a 9 x 13 inch baking pan or casserole dish.

Step 3

Sprinkle white chocolate chips on the bottom of the greased pan. Set aside.

Step 4

In a large mixing bowl, mix white cake mix with the oil, eggs, and water. It's most efficient to do so with a whisk. After your ingredients have been thoroughly combined, add in the orange extract and food coloring. There's no right or wrong amount of food coloring to add it. Feel free to add in as much or as little as you'd like.

Step 5

Pour the cake mix on top of the white chocolate chips in your baking dish. Set aside.

Step 6

In a saucepan, melt the butter and the cream cheese. As it's melting stir the mixture with a whisk to combine the two ingredients as best as you can. It's ok if the cream cheese and butter don't fully combine at this point.

Step 7

After your mixture has melted, whisk in the powdered sugar a little bit at a time until the entire pound has been added. Stir the mixture until it's uniformly smooth.

Step 8

Spread the powdered sugar cream cheese mixture on top of the cake batter and swirl lightly into the cake mix using a knife. Don't swirl or combine too much, otherwise your cake will be overly gooey.

Step 9

Bake your cake for 40-45 minutes, or until done. Because the cake is supposed to be gooey and moist, the toothpick test won't work. Instead, shake the pan back and forth. If your cake wobbles, it needs to bake a bit more. Your cake will be finished when it no longer wobbles.