Pumpkin Earthquake Cake
The flavors of pumpkin, white chocolate and cream cheese collide to make this Pumpkin Earthquake Cake. Gooey, flavorful and the perfect autumn cake!
A FUN PUMPKIN CAKE RECIPE
One of our new favorite cakes to make is this Pumpkin Earthquake Cake. Super easy ingredients help this come together in no time and the end results will have you drooling! Made with a spiced cake mix, pumpkin, cheesecake mixture and white chocolate, it is not lacking in flavor. Top it off with some ice cream and you have yourself the perfect cake! Want to try a new pumpkin recipe this year? Then you absolutely cannot pass up this Pumpkin Earthquake Cake recipe!
FREQUENTLY ASKED QUESTIONS:
I like to use a spice cake mix to really bring out the pumpkin flavor. You can use a yellow cake mix if you are not a fan of the spice cake but I think you really won’t get the full flavor effect.
You can use cinnamon in its place with a pinch of nutmeg.
You can also use semi-sweet chocolate, milk or cinnamon chips or leave it out altogether.
The inside of the cake is super moist from the cream cheese mixture and the top gets crackly and caramelized. It tastes like a very moist spiced pumpkin cake and a cheesecake combined.
Chopped pecans would be a nice texture contrast.
While this is great on it’s own and doesn’t need a topping you can always top this if you’d like. A scoop of ice cream is always great, whipped cream, caramel drizzle, etc.
This can be stored covered or in an airtight container in the refrigerator where it will keep for up to 1 week. This can also be frozen. Wrap the pan in plastic wrap and then in foil and it will keep frozen for 3 months. To defrost, remove to the refrigerator overnight until defrosted. This is best served at room temperature.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- spice cake mix
- pure pumpkin puree
- milk
- eggs
- vegetable oil
- light brown sugar
- cream cheese
- salted butter
- powdered sugar
- pumpkin pie spice
- white chocolate chips
HOW TO MAKE A PUMPKIN EARTHQUAKE CAKE:
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray, set aside. In a large bowl or the body of a stand mixer with the paddle attachment, add the cake mix, pumpkin puree, milk, eggs, vegetable oil, and brown sugar. Stir slowly to combine, then place on low speed and mix for 2 minutes.
Pour the batter into the baking dish, set aside.
In a medium bowl, cream the cream cheese with an electric hand mixer until smooth.
Add the melted butter and stir to combine. Add the powdered sugar 1 cup at a time, and mix it in fully before adding more. Stir in the pumpkin pie spice.
Add dollops of the cream cheese mixture all over the top of the cake batter.
Using a butter knife, swirl the batter together.
Sprinkle the top with the chocolate chips. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
Let cool completely on a wire rack. Serve as-is or with ice cream or whipped cream on top.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Pumpkin Earthquake Cake
Ingredients
- 15.25 ounce box spice cake mix
- 1 cup pure pumpkin puree
- ¾ cup milk
- 3 large eggs
- ½ cup vegetable oil
- ⅓ cup light brown sugar packed
For the filling:
- 8 ounces cream cheese softened
- ½ cup salted butter melted
- 3 cups powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray, set aside.
- In a large bowl or the body of a stand mixer with the paddle attachment, add the cake mix, pumpkin puree, milk, eggs, vegetable oil, and brown sugar.
- Stir slowly to combine, then place on low speed and mix for 2 minutes.
- Pour the batter into the 9×13-inch baking dish, set aside.
- In a medium bowl, cream the cream cheese with an electric hand mixer until smooth.
- Add the melted butter and stir to combine. Add the powdered sugar 1 cup at a time, and mix it in fully before adding more. Stir in the pumpkin pie spice.
- Add dollops of the cream cheese mixture all over the top of the cake batter.
- Using a butter knife, swirl the batters together.
- Sprinkle the top with the chocolate chips. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
- Let cool completely on a wire rack. Serve as-is or with ice cream or whipped cream on top.
Notes
- Other chocolate chip flavors can be used.
- This can be frozen, see above on how to do that.
- Chopped nuts can be used in the cake batter for more texture if you want.
- Top this with ice cream or whipped cream.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
