Introduction

Pumpkin Earthquake Cake is a moist, flavorful dessert perfect for autumn gatherings or cozy nights in. This spiced pumpkin cake swirled with a rich cream cheese filling and topped with mini chocolate chips offers a delightful mix of textures and tastes.

This image shows a close-up of a thick baked cake cut into pieces, with two main layers visible inside each slice. The outside layer is golden brown with a slightly rough texture and chocolate chips on top. Inside, there is a creamy white filling layer that looks soft and moist, running horizontally across the lower middle part of the cake. The cake sits on brown parchment paper with loose cake crumbs and chocolate chips scattered around. The background is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Betty Crocker spice cake mix (15.25 ounces)
3 large eggs
1 cup canned pumpkin puree
¾ cup water
½ cup vegetable oil
⅓ cup granulated sugar
2 teaspoons pumpkin pie spice
8 ounces cream cheese, room temperature
½ cup salted butter, room temperature
3 cups powdered sugar
½ cup mini chocolate chips

Instructions

Step 1: Preheat your oven to 350ºF (175ºC). Spray a 9×13-inch baking pan with non-stick cooking spray to prevent sticking.
Step 2: In a large bowl, combine the dry spice cake mix, pumpkin puree, eggs, water, vegetable oil, granulated sugar, and pumpkin pie spice. Stir until all ingredients are well blended. Pour this batter evenly into the prepared baking pan.
Step 3: In a separate bowl, use a hand mixer to beat the room temperature cream cheese and salted butter until smooth and creamy. Gradually add the powdered sugar and continue mixing until fully combined and fluffy.
Step 4: Drop spoonfuls of the cream cheese mixture evenly over the top of the pumpkin cake batter in the pan. Use a knife to gently swirl the cream cheese mixture through the cake batter to create a marbled effect.
Step 5: Sprinkle the mini chocolate chips evenly over the swirled batter. Place the pan in the oven and bake for 40 to 50 minutes, or until the center of the cake is set and a toothpick inserted near the center comes out mostly clean.
Step 6: Allow the cake to cool almost completely before cutting. This helps the cake set and makes it easier to slice neat pieces.

Tips & Variations

For an extra touch, sprinkle chopped pecans or walnuts on top along with the chocolate chips.
Use homemade pumpkin pie spice in place of store-bought for a fresher flavor.
Make sure cream cheese and butter are at room temperature to ensure a smooth filling.
Try adding a teaspoon of vanilla extract to the cream cheese mixture for added depth.

Storage

Cover the cooled cake with plastic wrap and store it in an airtight container in the refrigerator. It will keep well for up to 4 days. When ready to serve, allow the cake to come to room temperature or warm slightly in the microwave for a few seconds to soften the cream cheese filling.

How to Serve

A freshly baked chocolate chip banana bread in a clear glass pan lined with brown parchment paper shows a rough, golden-brown top layer scattered with many small dark brown chocolate chips. Beneath the top, a soft cream-colored banana bread layer peeks through uneven cracks and puffed sections, creating a textured look. The edges are slightly darker and crispier, contrasting with the moist, lighter middle. The pan rests on a white marbled surface with a folded blue cloth on one side and a red and white striped cloth on the other. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin that has been cooked and pureed until smooth. Be sure to drain excess moisture for best results.

Can I make this cake dairy-free?

To make a dairy-free version, substitute the cream cheese and butter with dairy-free alternatives. Keep in mind this may slightly change the texture and flavor.