Pumpkin Earthquake Cake Recipe

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.

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

1. Step 1: Preheat your oven to 350ºF (175ºC). Spray a 9×13-inch baking pan with non-stick cooking spray to prevent sticking.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

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.

Pumpkin Earthquake Cake Recipe

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★★★★★

4.5 from 129 reviews

This Pumpkin Earthquake Cake is a moist and flavorful dessert that combines a spiced pumpkin cake with a creamy swirl of sweetened cream cheese and a sprinkle of mini chocolate chips. Perfect for fall gatherings, this unique layered cake offers a delightful texture and rich autumnal taste, baked to perfection in a simple 9×13 pan.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 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

Cream Cheese Filling

• 8 ounces cream cheese, room temperature
• ½ cup salted butter, room temperature
• 3 cups powdered sugar
• ½ cup mini chocolate chips

Instructions

1. Preheat and prepare pan: Preheat your oven to 350ºF. Spray a 9×13 baking pan thoroughly with non-stick cooking spray to ensure easy removal of the cake after baking.
2. Make the cake batter: In a large mixing bowl, combine the dry spice cake mix, canned pumpkin puree, eggs, water, vegetable oil, granulated sugar, and pumpkin pie spice. Mix until all ingredients are well blended. Pour the batter evenly into the prepared baking pan.
3. Prepare cream cheese filling: In a separate bowl, use a hand mixer to cream together the room temperature cream cheese and salted butter until smooth. Gradually add the powdered sugar and continue mixing until the filling is fully combined and creamy.
4. Add cream cheese swirl and chocolate chips: Spoon dollops of the cream cheese mixture all over the surface of the pumpkin cake batter. Using a knife or skewer, gently swirl the cream cheese into the batter to create a marbled effect. Sprinkle the mini chocolate chips evenly over the top.
5. Bake: Place the pan in the oven and bake for 40-50 minutes, or until the center of the cake is set and a toothpick inserted comes out mostly clean with only a few moist crumbs.
6. Cool before serving: Remove the cake from the oven and let it cool almost completely in the pan. Cooling is essential before cutting, as the cake will be soft and may not cut cleanly if sliced too soon.

Notes

• Cover the cooled cake with plastic wrap and store it in an airtight container in the refrigerator to keep it fresh.
• The recipe yields approximately 15 servings; nutritional values vary depending on ingredient brands.
• For best results, use canned pumpkin puree and room temperature dairy products for smooth mixing.
• Cut the cake only when sufficiently cooled to maintain clean slices and prevent crumbling.

Keywords: Pumpkin Cake, Cream Cheese Swirl, Fall Dessert, Pumpkin Spice Cake, Chocolate Chip Cake, Moist Cake, Autumn Baking