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Pumpkin Earthquake Cake

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 16 servings
Course: Dessert
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
  2. Sprinkle the coconut and pecans evenly over the bottom of the dish.
  3. 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.
  4. 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.
  5. Place dollops of the filling all over the top of the cake batter and then using a knife, gently swirl it through.
  6. 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