Pumpkin Earthquake Cake
User Reviews
4.7
Pumpkin Earthquake Cake
Description
Pumpkin Earthquake Cake starts with a box spice cake mix enhanced with canned pumpkin, eggs, water, vegetable oil, sugar, and pumpkin pie spice to create a flavorful batter. The cream cheese filling is prepared separately by blending room-temperature cream cheese and melted butter with powdered sugar until smooth. Spoonfuls of this filling dot the top of the pumpkin batter, then are gently swirled for a marbled effect. Chocolate chips can be added before baking for extra sweetness and texture. The cake is baked in a 9x13 pan at 350°F for about 30 to 35 minutes, until a toothpick inserted near the center comes out clean. Cooling it until nearly room temperature helps the cake firm up, making it easier to slice. This dessert is hearty and moist, with the cream cheese adding creamy richness to the spiced pumpkin cake. It can be served as a fall or holiday treat, where its balance of spice, pumpkin, and cream cheese appeals to those looking for a rich yet approachable cake.
Ingredients
Cake
- 1 box spice cake mix with pudding in the mix; 15.25 ounces
- 3 egg large
- 1 cup pumpkin canned 100% pure
- 3/4 cup water
- 1/2 cup vegetable oil
- 1/3 cup granulated sugar
- 2 teaspoons pumpkin pie spice
Cream Cheese Filling
- 8 ounces cream cheese room temperature
- 1/2 cup butter unsalted
- 3 cups powdered sugar
- 1/2 cup milk chocolate chips optional
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick cooking spray.
- Add the cake mix, pumpkin, eggs, water, oil, sugar, and pumpkin spice in a large mixing bowl. Mix with a hand mixer or whisk until the cake mix is incorporated.
- Pour the batter in the prepared pan.
- In a separate microwave-safe bowl, melt the butter in the microwave for 30 seconds.
- Beat the cream cheese in with the melted butter with a hand mixer.
- Add in the powdered sugar and beat until well combined.
- Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife or skewer, gently swirl through the cream cheese.
- Sprinkle chocolate chips on top.
- Place the pan in the preheated oven and bake for 30-35 minutes or until done. Insert a toothpick in the center of the cake and if it's done it will come out clean.
- When done, allow the cake to almost completely cool. If you cut before it cools, the cake will be very soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 75g | 25% |
| Protein | 5g | 10% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 83mg | 28% |
| Sodium | 368mg | 15% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 61g | 122% |
| Vitamin A | 3744IU | 75% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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