Description
Pumpkin Earthquake Cake is a gooey, fall-inspired dessert bursting with pumpkin spice flavor, cream cheese swirls, and melty chocolate chips. It’s easy to make with cake mix and pumpkin puree, creating a perfectly messy, moist, and irresistible treat for any occasion.
Ingredients
Scale
- 13.25 ounces (1 box) spice cake mix
- 2 large eggs
- ½ cup salted butter, melted (for cake)
- 1 cup milk
- 15 ounces canned pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup semi-sweet chocolate chips, divided
- 8 ounces cream cheese, softened
- 1½ cups powdered sugar
- ½ cup salted butter, melted (for filling)
Instructions
- Preheat Your Equipment: Preheat oven to 175°C (350°F) and lightly grease a 9×13 baking dish or line it with parchment paper.
- Combine Ingredients: In a large bowl, mix spice cake mix, eggs, melted butter, milk, pumpkin puree, cinnamon, and nutmeg until smooth. Stir in half of the chocolate chips.
- Prepare Your Cooking Vessel: Pour pumpkin cake batter into the prepared baking dish and spread evenly.
- Assemble the Dish: In another bowl, beat softened cream cheese, melted butter, and powdered sugar until smooth. Drop spoonfuls of this mixture over the pumpkin batter.
- Cook to Perfection: Gently swirl the cream cheese mixture into the batter with a knife or skewer. Sprinkle remaining chocolate chips over the top. Bake for 35–40 minutes, until the edges are set but the center is slightly wobbly.
- Finishing Touches: Let the cake cool in the pan for at least 20 minutes before slicing. The texture will settle as it cools.
- Serve and Enjoy: Serve warm, at room temperature, or chilled, and enjoy the gooey layers of pumpkin and cream cheese goodness.
Notes
- Do not over-swirl; visible cream cheese ribbons make it beautiful.
- Use full-fat cream cheese for the richest flavor.
- Cool slightly before slicing for best texture.
- Top with a drizzle of caramel or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 330mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg