Pumpkin Earthquake Cake
User Reviews
4.5
99 reviews
Excellent
Pumpkin Earthquake Cake
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This Pumpkin Earthquake Cake recipe is a moist pumpkin cake with coconut, pecans, and swirled with a cream cheese mixture which gives it the "earthquake" look!
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Ingredients
- 1/2 1/2 cup shredded coconut
- 1/2 1/2 cup Chopped Pecans
For the cake:
- 1 1 (15.25 oz) yellow cake mix
- 3 3 eggs
- 1 1 cup canned pumpkin puree
- 3/4 3/4 cup water
- 1/2 1/2 cup oil
- 1/3 1/3 cup granulated sugar
- 2 2 teaspoons pumpkin pie spice
Filling:
- 1 1 (8 oz) package cream cheese, softened
- 1/2 1/2 cup butter , melted
- 3 3 cups powdered sugar
Topping:
- 1/2 1/2 cup milk chocolate chips (or semi-sweet chocolate chips)
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Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Sprinkle the coconut and pecans evenly over the bottom of the dish.
- For the cake: In a large bowl, combine the cake mix, eggs, pumpkin, water, oil, sugar, and pumpkin pie spice. Mix until well combined and pour over the coconut and pecans.
- For the filling: Place cream cheese in a medium bowl and microwave for about a minute or until it's really soft. Add the melted butter and stir until combined. Add the powdered sugar and stir until smooth.
- Place dollops of the filling all over the top of the cake batter and then using a knife, gently swirl it through.
- Sprinkle with chocolate chips and bake for 30-40 minutes. Because of the filling the cake will not look completely done but will as it cools. Serve warm. Great with ice cream too!
Notes
- Source: The Girl Who Ate Everything
Genuine Reviews
User Reviews
Overall Rating
4.5
99 reviews
Excellent
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