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Pumpkin Earthquake Cake Recipe

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4.2 from 6 reviews

This Pumpkin Earthquake Cake is a moist and flavorful dessert combining the warm spices of a pumpkin spice cake with a luscious cream cheese swirl and pockets of melted chocolate chips. Baked in a 9×13 inch pan, the cake features a marbled cream cheese layer that creates a beautiful and delicious earthquake effect. Perfect for fall gatherings or any time you crave a spiced pumpkin treat with creamy and chocolatey goodness.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 13.25 ounce (1 box) spice cake mix
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¾ cup semi-sweet chocolate chips (divided in half)
  • 1½ cups powdered sugar

Wet Ingredients

  • 2 large eggs
  • ½ cup salted butter (for batter)
  • 1 cup milk
  • 15 ounce can pumpkin puree
  • 8 ounce package cream cheese (softened)
  • ½ cup (1 stick) salted butter (melted for cream cheese mixture)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish to prevent sticking.
  2. Mix Pumpkin Batter: In a large bowl, whisk together the spice cake mix, eggs, ½ cup salted butter, milk, pumpkin puree, cinnamon, and nutmeg until smooth and well combined.
  3. Pour Batter into Pan: Pour the pumpkin batter into the prepared pan and smooth it out evenly with a spatula.
  4. Add Chocolate Chips: Sprinkle half of the semi-sweet chocolate chips evenly over the top of the pumpkin batter layer.
  5. Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese until smooth and creamy.
  6. Add Butter and Sugar to Cream Cheese: Add the melted ½ cup salted butter and powdered sugar to the cream cheese and mix until fully combined and creamy.
  7. Dollop Cream Cheese Mixture: Spoon dollops of the cream cheese mixture evenly over the pumpkin batter in the pan.
  8. Swirl Cream Cheese Mixture: Use a butter knife to gently swirl the cream cheese mixture into the pumpkin batter, creating a marbled or earthquake effect.
  9. Add Remaining Chocolate Chips: Sprinkle the remaining semi-sweet chocolate chips evenly over the top of the swirled batter.
  10. Bake the Cake: Bake for 40 to 45 minutes, or until the center is mostly set but still slightly jiggly to the touch.
  11. Cool and Serve: Allow the cake to cool for at least 30 minutes before slicing to ensure clean cuts and optimal texture.

Notes

  • For best results, use room temperature eggs and softened cream cheese to ensure smooth mixing.
  • You can substitute the spice cake mix with your favorite spice blend if desired.
  • This cake is best served within 2 days but can be refrigerated for up to 4 days.
  • Allow the cake to cool completely for easier slicing.
  • For a less sweet variation, reduce the powdered sugar slightly in the cream cheese mixture.
  • Make sure not to overbake to keep the cake moist and fudgy in the center.

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