Pumpkin Earthquake Cake
User Reviews
4.5
Pumpkin Earthquake Cake
Description
Pumpkin Earthquake Cake is a layered dessert combining familiar pumpkin flavors with a textured base and creamy filling. The recipe begins by distributing shredded coconut and chopped pecans in the baking dish to create a crunchy foundation. A yellow cake batter mixed with canned pumpkin, pumpkin pie spice, and sugar is poured over this nutty layer. Swirls of cream cheese mixed with melted butter and powdered sugar are spooned over the batter and gently swirled in, resulting in pockets of creamy richness throughout the cake after baking.
The topping of milk or semi-sweet chocolate chips adds a melted chocolate finish during baking. The cake is baked until the edges caramelize slightly and the interior appears set but remains soft. Because of the cream cheese, the cake won't look fully done when hot but firms as it cools. Serving it warm highlights the creaminess of the filling and the tender crumb, while the bottom remains pleasantly textured from the coconut and pecans.
This cake suits dessert lovers looking for a sweet treat with seasonal pumpkin flavor but also enjoys the added depth from the nuts, chocolate, and cream cheese. It pairs well with vanilla ice cream to balance the spices and add a cooling contrast. The complexity comes from the various layers and textures working together in one slice.
Ingredients
- 1/2 /2 cup coconut shredded
- 1/2 /2 cup pecans chopped
For the cake:
- 1 yellow cake mix 15.25 oz
- 3 egg
- 1 cup pumpkin puree canned
- 3/4 /4 cup water
- 1/2 /2 cup neutral cooking oil generic cooking oil
- 1/3 /3 cup granulated sugar
- 2 teaspoons pumpkin pie spice
Filling:
- 1 cream cheese 8 oz package, softened
- 1/2 /2 cup butter , melted
- 3 cups powdered sugar
Topping:
- 1/2 /2 cup milk chocolate chips (or semi-sweet chocolate chips)
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
- Use softened cream cheese to ensure smooth swirling and even filling distribution.
- Serve the cake warm for the best texture contrast between creamy filling and crunchy nut base.
- Chocolate chips on top should be sprinkled just before baking to melt and form a glaze.
- This dessert pairs well with vanilla ice cream, adding a creamy accent to the pumpkin spices.
User Reviews
Overall Rating
4.5
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