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Pumpkin Earthquake Cake

This Easy Pumpkin Earthquake Cake is one of the best fall dessert recipes! Doctored up cake mix is swirled with a cream cheese filling, making a rich, gooey pumpkin cake that’s 100% over-the-top and downright delicious.


If you’re familiar with what earthquake cake is, you know what I’m talking about when I say it’s practically irresistible. If you’re not familiar with it, let me be the first to tell you about this life changing, rich, gooey and utterly ridiculously delicious dessert.

It’s so incredibly rich and gooey, it doesn’t need frosting, and all of those cracks and crevices in the cake make it visually interesting. Even if it isn’t the most perfect looking cake in the world, one bite and you’ll see that it’s what’s on the inside that counts.

Pumpkin Earthquake Cake Recipe
This Easy Pumpkin Earthquake Cake is one of the best fall dessert recipes! Doctored up cake mix is swirled with a cream cheese filling, making a rich, gooey pumpkin cake that’s 100% over-the-top and downright delicious.



Ingredients
Pumpkin Cake
  • 1 box white cake mix
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/8-1/4 tsp ground allspice
  • 1 tsp vanilla extract
  • 3 eggs
Cream Cheese Filling
  • 8 oz cream cheese, at room temperature
  • 3 cups powdered sugar
  • 1/2 cup butter, melted
Additional Ingredients
  • 1 cup pecans
  • 1 cup shredded coconut, sweetened sweetened
  • 1/4 cup milk chocolate chips, optional
  • 1/4 cup butterscotch chips, optional
Instructions
  1. Preheat oven to 350 degrees and grease a 9x13 baking pan.
  2. Sprinkle coconut and pecans over the bottom of the baking pan. Set aside.
  3. In a bowl, mix cake mix, vegetable oil, water, pumpkin brown sugar, pumpkin pie spice, cinnamon, all spice, vanilla extract and eggs together. Mix until well combined. Pour batter over the coconut and pecans.
  4. In a separate bowl, whisk (by hand or with a mixer) cream cheese, melted butter, and powdered sugar together. Once combined, dollop spoonfuls of the mixture on top of the pumpkin cake batter.
  5. Using a knife or toothpick, swirl the cream cheese and pumpkin cake together.
  6. Sprinkle chocolate chips and butterscotch chips on top and swirl the chips in with the cake.
  7. Bake for 35-36 minutes. The cake should be set on top but the center should still jiggle lightly when the cake pan is gently tapped.
  8. Allow to cool before serving. Due to the cream cheese in the cake, I prefer to eat this cake cold, but it can be eaten warm or at room temperature as well.
  9. Store leftovers in the fridge.

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