Pumpkin Earthquake Cake Recipe
Pumpkin Earthquake Cake Recipe is a moist, spiced pumpkin dessert layered with creamy sweetened cream cheese, chocolate chips, coconut, and pecans, creating a rich, swirled “earthquake” effect.
Equipment
- Square cake pan
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
Ingredients
Pumpkin Cake Layer
- 1 box spice cake mix
- 1 cup canned pumpkin puree
- 3 large eggs
- ½ cup vegetable oil
- ½ cup whole milk
- 1 teaspoon pumpkin pie spice
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans
- ¾ cup water
- 1/3 cup granulated sugar
Cream Cheese Filling
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
Preheat And Prep
- Set your oven to 350°F (175°C). Grease a square cake pan with butter or cooking spray and set it aside.
Make The Pumpkin Cake Batter
- In a large bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, milk, pumpkin pie spice, water, and sugar. Stir until the batter is smooth. Gently fold in the shredded coconut and chopped pecans so they’re evenly distributed.
Make The Cream Cheese Filling
- In another bowl, beat the softened cream cheese with the butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth. Finally, stir in the mini chocolate chips.
Assemble The Cake
- Pour the pumpkin batter into your prepared pan. Drop spoonfuls of the cream cheese mixture on top. Don’t fully mix it just swirl lightly with a knife to create a marbled look.
Bake And Enjoy
- Bake for 45–50 minutes, or until a toothpick inserted in the cake comes out mostly clean (some cream cheese may stick, and that’s okay). Let the cake cool completely, then slice and serve.