I love how this cake brings together the ease of a boxed mix with the richness of homemade flavor. The apples keep it moist, the cinnamon and cloves bring warmth, and the cream cheese mixture creates gooey, cheesecake-like streaks throughout. It’s a one-pan dessert that feels festive enough for special occasions but simple enough for a weekday treat. And let’s not forget the walnut-studded base—every bite has the perfect texture contrast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup walnuts, roughly chopped
1 (15.25 oz) box yellow cake mix
1 cup water
1/2 cup vegetable or canola oil
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 ½ cups peeled and diced apple
1 (8 oz) package cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Directions
I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
I sprinkle the chopped walnuts evenly across the bottom of the dish.
In a large mixing bowl, I combine the yellow cake mix, water, oil, eggs, cinnamon, and cloves. I mix until smooth, then gently fold in the diced apple. I pour the batter over the walnuts in the prepared dish.
In a separate bowl, I beat the softened cream cheese, butter, and vanilla until smooth. I gradually mix in the powdered sugar until the mixture is well combined and creamy.
I scoop spoonfuls of the cream cheese mixture on top of the cake batter, then use a butter knife to lightly swirl it through the batter—just enough to create ribbons.
I bake the cake for 45–50 minutes, or until a toothpick inserted near the center comes out clean.
I let the cake cool for at least 30 minutes before slicing and serving. The swirls settle as it cools, and the flavors come together beautifully.
Servings and timing
This recipe makes 12 servings. Prep time: 15 minutes Cook time: 45–50 minutes Total time: 1 hour to 1 hour 5 minutes
Variations
Here’s how I like to switch it up:
I use pecans instead of walnuts for a slightly sweeter crunch.
I mix a little nutmeg into the batter for deeper spice.
I add a handful of raisins or dried cranberries for extra texture.
I drizzle with a light caramel glaze or powdered sugar icing after it cools.
I swap the yellow cake mix for spice cake mix when I want even more fall flavor.
Storage/Reheating
This cake keeps well and even tastes better the next day:
I store leftovers covered in the fridge for up to 4 days.
To serve warm, I microwave individual slices for about 15–20 seconds.
It also freezes well—I wrap slices individually and freeze for up to 2 months. I thaw at room temperature or reheat gently.
FAQs
Can I make this without nuts?
Yes, I leave out the walnuts or replace them with seeds (like pumpkin seeds) for a nut-free version. The texture will be slightly different but still delicious.
What kind of apples work best?
I like using firm, sweet-tart apples like Honeycrisp or Fuji. Granny Smith works well too if I want more tartness.
Does the cream cheese sink into the cake?
Yes—it’s supposed to! As the cake bakes, the cream cheese mixture sinks in spots and swirls through the batter, creating the “earthquake” effect.
Can I use a different cake mix flavor?
Absolutely. Spice cake or butter pecan mix works beautifully with the apples and cream cheese. I’ve even tried it with carrot cake mix for a fun twist.
Can I make this ahead?
Yes. I often bake it the day before and store it in the fridge overnight. The flavor and texture improve as it rests.
Conclusion
Apple Earthquake Cake is a delightful mix of rustic charm and sweet decadence. It’s a crowd-pleasing dessert that comes together easily with the help of a cake mix but tastes anything but basic. With tender apples, warming spices, and swirls of cream cheese, it’s the kind of dessert I keep coming back to—especially when fall rolls in or I need something cozy and comforting to share.
