Pumpkin Earthquake Cake Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://mixitwitjoe.com/pumpkin-earthquake-cake-recipe/
