Print

Pumpkin Earthquake Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/pumpkin-earthquake-cake-recipe/