Pumpkin Earthquake Cake is a wonderfully rich and flavorful dessert that combines the best of fall flavors—spiced cake, pumpkin puree, cream cheese, and chocolate chips. This cake is super simple to make, with layers of flavor and a gooey, swirled texture that makes each bite irresistible. Inspired by the traditional Earthquake Cake, this pumpkin version adds a seasonal twist, perfect for any autumn gathering or holiday treat!
What is an Earthquake Cake?
An Earthquake Cake gets its name from its cracked, uneven top surface, similar to the shifting cracks caused by an earthquake. This happens as the cake bakes, with various ingredients swirling and moving around, resulting in delicious tunnels of cream cheese and chocolate chips. While it might not win beauty contests, its flavor more than makes up for its rustic appearance!
Ingredients & Substitutions
- Cake Mix: Use a 15.25-ounce box of spice cake mix for the base. Follow the recipe here rather than the instructions on the cake mix box.
- Pure Pumpkin: Be sure to use 100% pure pumpkin, not pumpkin pie filling. Pure pumpkin contains only pumpkin without added spices or sugar.
- Pumpkin Pie Spice: This blend of warm spices adds flavor to the cake. You can use store-bought or make your own.
- Cream Cheese Filling: The creamy filling is made from softened cream cheese, butter, and confectioners’ sugar, adding a rich layer to the cake.
- Chocolate Chips: Semi-sweet chocolate chips add the perfect touch of sweetness. You can substitute white or dark chocolate chips if desired.
How to Make Pumpkin Earthquake Cake
This cake is incredibly simple to assemble, making it perfect for bakers of all skill levels. Here’s how to create this flavorful dessert:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray.
- Prepare the Cake Batter: In a large mixing bowl, combine the spice cake mix, pure pumpkin, eggs, water, oil, sugar, and pumpkin pie spice. Stir the ingredients until well blended, then pour the batter into the prepared baking dish. Set aside.
- Make the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the melted butter and confectioners’ sugar, continuing to mix until fully combined and smooth.
- Add the Cream Cheese to the Cake Batter: Spoon dollops of the cream cheese mixture over the cake batter. Using a knife or skewer, gently swirl the cream cheese through the batter to create a marbled effect.
- Top with Chocolate Chips: Evenly sprinkle the semi-sweet chocolate chips over the top of the cake.
- Bake: Bake the cake in the preheated oven for 45-50 minutes. The cake is ready when a toothpick inserted into the center comes out with a few crumbs but no wet batter.
- Cool and Serve: Allow the cake to cool slightly before serving. Pumpkin Earthquake Cake is best enjoyed warm, but it can be stored and reheated as needed.
Storage Tips for Pumpkin Earthquake Cake
- Refrigerator: After the cake has cooled, cover it and store it in the refrigerator for up to 2-3 days. The flavors develop even more as the cake sits, making it a great make-ahead dessert.
- Freezer: To freeze, wrap the cake (or portions of it) in a freezer-safe container or bag. It will last up to 2-3 months. To serve, thaw the cake in the refrigerator overnight and reheat it slightly before enjoying.
Ingredients
Cake:
- 1 box (15.25 ounces / 430 g) spice cake mix
- 3 large eggs, room temperature
- 1 cup (250 g) pure pumpkin puree
- ¾ cup (190 g) water
- ½ cup (109 g) vegetable oil
- ⅓ cup (70 g) granulated sugar
- 2 teaspoons pumpkin pie spice
Cream Cheese Filling:
- 8 ounces (230 g) cream cheese, room temperature
- ½ cup (1 stick / 115 g) unsalted butter, melted
- 3 cups (375 g) confectioners’ sugar
Topping:
- ½ cup (61 g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with nonstick spray.
- In a large bowl, combine the spice cake mix, pure pumpkin, eggs, water, oil, sugar, and pumpkin pie spice. Stir until smooth and pour into the prepared baking dish.
- In a separate bowl, beat the softened cream cheese until smooth. Add melted butter and confectioners’ sugar, mixing until creamy and well combined.
- Drop spoonfuls of the cream cheese mixture over the cake batter. Swirl gently with a knife or skewer to create a marbled effect.
- Sprinkle chocolate chips evenly over the top of the batter.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out with crumbs, but no wet batter.
- Remove the cake from the oven and let it cool slightly before serving. Enjoy it warm for the best flavor and texture!
Enjoy this Pumpkin Earthquake Cake—a dessert that’s sure to satisfy your pumpkin spice cravings and impress with its rich, gooey layers!
