Pumpkin Earthquake Cake Recipe

Introduction

This Pumpkin Earthquake Cake is a delightful twist on traditional pumpkin desserts. Moist, spiced cake swirled with rich cream cheese frosting and topped with chocolate chips makes it a perfect treat for fall or any cozy occasion.

Ingredients

• 1 box (15.25 ounces) Spice Cake Mix with Pudding in the mix
• 3 large eggs
• 1 cup canned 100% pure pumpkin
• 3/4 cup water
• 1/2 cup vegetable oil
• 1/3 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 8 ounces cream cheese (room temperature)
• 1/2 cup unsalted butter
• 3 cups powdered sugar
• 1/2 cup milk chocolate chips (optional)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13-inch baking pan with non-stick cooking spray.
2. Step 2: In a large mixing bowl, combine the spice cake mix, pumpkin, eggs, water, vegetable oil, granulated sugar, and pumpkin pie spice. Mix with a hand mixer or whisk until fully combined.
3. Step 3: Pour the batter evenly into the prepared baking pan.
4. Step 4: Melt the unsalted butter in a microwave-safe bowl for about 30 seconds until softened.
5. Step 5: Beat the cream cheese with the melted butter using a hand mixer until smooth and creamy.
6. Step 6: Add the powdered sugar to the cream cheese mixture and beat until well combined and smooth.
7. Step 7: Drop spoonfuls of the cream cheese mixture evenly over the cake batter in the pan. Use a knife or skewer to gently swirl the cream cheese into the batter, creating a marbled effect.
8. Step 8: Sprinkle the milk chocolate chips evenly over the top of the cake, if using.
9. Step 9: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Allow the cake to cool almost completely in the pan before cutting to prevent it from being too soft and falling apart.

Tips & Variations

• For a deeper pumpkin flavor, add an extra teaspoon of pumpkin pie spice or a dash of cinnamon.
• Substitute cream cheese with mascarpone for a richer frosting swirl.
• Use semi-sweet or dark chocolate chips instead of milk chocolate for a less sweet topping.
• Ensure the cream cheese is at room temperature for smooth mixing and easier swirling through the batter.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. If refrigerated, bring the cake to room temperature before serving for the best texture. Leftovers can be reheated gently in the microwave for about 15 seconds to refresh warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use cooked and pureed fresh pumpkin. Make sure it is well-drained and has a similar consistency to canned pumpkin for best results.

Is it necessary to swirl the cream cheese mixture through the batter?

Swirling the cream cheese creates a marbled effect and enhances the flavor contrast. You can simply drop dollops on top if you prefer, but swirling gives the cake its signature look and texture.

Pumpkin Earthquake Cake Recipe

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★★★★★

4.7 from 131 reviews

This Pumpkin Earthquake Cake is a moist and flavorful fall dessert combining a spiced pumpkin cake base with a rich, creamy swirl of cream cheese frosting. Finished with optional milk chocolate chips for extra sweetness and texture, this cake is perfect for holiday gatherings or cozy autumn nights.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 box (15.25 ounces) Spice Cake Mix with pudding in the mix
• 3 large eggs
• 1 cup canned 100% pure pumpkin
• 3/4 cup water
• 1/2 cup vegetable oil
• 1/3 cup granulated sugar
• 2 teaspoons pumpkin pie spice

Cream Cheese Swirl

• 8 ounces cream cheese, room temperature
• 1/2 cup unsalted butter
• 3 cups powdered sugar
• 1/2 cup milk chocolate chips (optional)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan thoroughly with non-stick cooking spray to ensure easy cake removal.
2. Mix Cake Batter: In a large mixing bowl, combine the spice cake mix, canned pumpkin, eggs, water, vegetable oil, granulated sugar, and pumpkin pie spice. Use a hand mixer or whisk to blend the ingredients until the cake mix is fully incorporated and the batter is smooth.
3. Pour Batter into Pan: Pour the prepared batter evenly into the greased baking pan, spreading it gently to the edges.
4. Melt Butter for Swirl: In a microwave-safe bowl, melt the unsalted butter in the microwave for about 30 seconds until fully melted.
5. Prepare Cream Cheese Mixture: Beat the room temperature cream cheese into the melted butter using a hand mixer until smooth and combined.
6. Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating continuously until the mixture is well blended and creamy.
7. Add Cream Cheese Swirl: Spoon dollops of the cream cheese mixture evenly all over the top of the cake batter in the pan. Use a knife or a skewer to gently swirl the cream cheese mixture into the batter, creating a marbled effect.
8. Add Chocolate Chips: Sprinkle the optional milk chocolate chips evenly over the surface of the cake batter and cream cheese swirl.
9. Bake the Cake: Place the cake pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is fully baked but still moist.
10. Cool Before Serving: Remove the cake from the oven and allow it to cool almost completely in the pan before cutting. Cutting too early may cause the cake to be too soft and not hold its shape well.

Notes

• Ensure the cream cheese is at room temperature for a smoother swirl mixture.
• Swirling gently helps to maintain distinct layers without mixing them completely.
• Chocolate chips are optional but recommended to add a pleasant sweet crunch.
• Use a 9×13 inch pan to get proper thickness for even baking.
• This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• For easier slicing, refrigerate the cake to firm up the cream cheese swirl before serving.

Keywords: pumpkin cake, earthquake cake, cream cheese swirl, fall dessert, pumpkin spice cake, easy pumpkin dessert, holiday cake