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Pumpkin Earthquake Cake Recipe

Pumpkin Earthquake Cake Recipe
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★★★★★

5.1 from 28 reviews

This Pumpkin Earthquake Cake is a moist and delicious dessert featuring a spiced pumpkin cake base swirled generously with a creamy sweetened cream cheese layer and topped with semi-sweet chocolate chips. The cake’s “earthquake” effect comes from the marbled cream cheese mixture rippling through the spiced pumpkin batter, creating a beautiful, decadent treat perfect for fall or any pumpkin lover’s celebration.

Ingredients

Scale

Cake Batter

  • 1 (15.25-ounce) box spice cake mix (Duncan Hines recommended)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup milk
  • 1/2 cup canola or vegetable oil
  • 1/4 cup light brown sugar
  • 3 large eggs

Cream Cheese Swirl

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar

Topping

  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven: Set your oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan to prevent sticking.
  2. Prepare the cake batter: In a large mixing bowl, whisk together the spice cake mix, pumpkin puree, milk, oil, brown sugar, and eggs until you achieve a smooth and homogenous batter.
  3. Pour and spread batter: Transfer the batter into the greased baking dish and spread it out evenly to ensure uniform baking.
  4. Beat cream cheese: In a separate bowl, beat the softened cream cheese until it becomes smooth and creamy, removing any lumps.
  5. Add butter and vanilla: Pour melted butter and vanilla extract into the cream cheese, continuing to beat until fully combined into a creamy mixture.
  6. Incorporate powdered sugar: Gradually add powdered sugar, about one cup at a time, beating well after each addition until the cream cheese mixture is smooth and thick.
  7. Apply cream cheese dollops: Spoon dollops of the cream cheese mixture evenly over the cake batter in the pan.
  8. Create the swirl effect: Using a wooden skewer or knife, gently swirl the cream cheese mixture through the cake batter on the top layer to create a marbled pattern.
  9. Add chocolate chips: Sprinkle semi-sweet chocolate chips evenly over the top of the swirled batter.
  10. Bake the cake: Place the baking pan in the preheated oven and bake for 45 to 50 minutes, or until the center is set and the top surface has crackled.
  11. Cool before serving: Allow the cake to cool slightly if serving warm to enjoy a gooey texture, or cool completely for cleaner, neater slices.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to maintain the correct texture and flavor balance.
  • For a dairy-free version, consider substituting cream cheese and butter with suitable plant-based alternatives.
  • If you prefer more chocolate, increase the amount of chocolate chips or add chopped nuts for texture.
  • Store leftovers covered in the refrigerator for up to 4 days; the cake tastes great warmed up.
  • This cake is particularly delicious when served slightly warm with a scoop of vanilla ice cream.

Nutrition

Keywords: pumpkin cake, cream cheese swirl, earthquake cake, spiced cake, chocolate chip dessert, fall dessert, pumpkin dessert

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