Earthquake Pumpkin Cake Recipe
User Reviews
4.9
Earthquake Pumpkin Cake Recipe
Description
This pumpkin cake starts by layering shredded coconut and pecans in a greased baking pan, providing a crunchy bottom layer. The cake batter is made from white cake mix combined with pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, allspice, vanilla, and eggs, which adds moisture and autumnal flavor to the cake.
A cream cheese filling made from cream cheese, melted butter, and powdered sugar is spooned over the batter and swirled through with a knife or toothpick, creating the "earthquake" effect. The addition of chocolate and butterscotch chips on top adds sweetness and texture, blending into the marbled surface during baking.
Baked for 40-45 minutes until set but still slightly jiggly in the center, this cake develops a moist crumb with a balance of creamy sweetness from the filling and the dense, spiced pumpkin batter. It is typically cooled and served chilled, although it can be served warm or at room temperature according to preference.
Ingredients
Pumpkin Cake
- 1 white cake mix box
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/8-1/4 tsp ground allspice
- 1 tsp vanilla extract
- 3 egg
Cream Cheese Filling
- 8 oz cream cheese at room temperature
- 3 cups powdered sugar
- 1/2 cup butter melted
Additional Ingredients
- 1 cup pecans
- 1 cup coconut sweetened, shredded
- 1/4 cup milk chocolate chips optional
- 1/4 cup butterscotch chips optional
Instructions
- Preheat oven to 350 degrees and grease a 9x13 baking pan.
- Sprinkle coconut and pecans over the bottom of the baking pan. Set aside.
- In a bowl, mix cake mix, vegetable oil, water, pumpkin brown sugar, pumpkin pie spice, cinnamon, all spice, vanilla extract and eggs together. Mix until well combined. Pour batter over the coconut and pecans.
- In a separate bowl, whisk (by hand or with a mixer) cream cheese, melted butter, and powdered sugar together. Once combined, dollop spoonfuls of the mixture on top of the pumpkin cake batter.
- Using a knife or toothpick, swirl the cream cheese and pumpkin cake together.
- Sprinkle chocolate chips and butterscotch chips on top and swirl the chips in with the cake.
- Bake for 40-45 minutes. The cake should be set on top but the center should still jiggle lightly when the cake pan is gently tapped.
- Allow to cool before serving. Due to the cream cheese in the cake, I prefer to eat this cake cold, but it can be eaten warm or at room temperature as well.
- Store leftovers in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 81g | 27% |
| Protein | 5g | 10% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 82mg | 27% |
| Sodium | 434mg | 18% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 63g | 126% |
| Vitamin A | 3740IU | 75% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 132mg | 13% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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