Pumpkin Earthquake Cake is incredibly easy to prepare with minimal equipment and effort—no need for mixers or complex techniques. It’s full of texture and flavor, with a gooey cream cheese filling that creates dramatic, delicious swirls throughout the pumpkin cake. This dessert is perfect for fall gatherings, potlucks, or when you’re just craving a cozy, indulgent treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pumpkin puree
Yellow or spice cake mix
Eggs
Vegetable oil
Water or milk
Cream cheese, softened
Butter, melted
Powdered sugar
Vanilla extract
Cinnamon (optional)
Shredded coconut (optional)
Chopped pecans or walnuts (optional)
Chocolate chips or white chocolate chips (optional)
Directions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the cake mix, pumpkin puree, eggs, oil, and water or milk. Mix until smooth and set aside.
In a separate bowl, beat together the softened cream cheese, melted butter, powdered sugar, and vanilla extract until creamy.
Optional: Spread shredded coconut and chopped nuts in an even layer at the bottom of the baking dish.
Pour the pumpkin cake batter over the coconut and nuts (if using) and smooth it out.
Spoon the cream cheese mixture in dollops over the cake batter. Use a knife to gently swirl it through the batter for a marbled effect.
Sprinkle chocolate chips or white chocolate chips evenly over the top.
Bake for 40–45 minutes, or until the cake is set around the edges but slightly gooey in the center.
Let cool slightly before slicing. Serve warm or at room temperature.
Servings and timing
This recipe serves 12–15. Prep time: 15 minutes Bake time: 45 minutes Total time: 1 hour
Variations
Spice it up: Add pumpkin pie spice or extra cinnamon to the batter for a deeper flavor.
Chocolate lovers: Use chocolate cake mix instead of yellow or spice for a double chocolate pumpkin twist.
Nut-free: Omit pecans or walnuts and use only chocolate chips for added texture.
Cream cheese swirl upgrade: Add a touch of maple syrup or cinnamon to the cream cheese mixture.
Mini cakes: Bake in muffin tins for individual servings—adjust the bake time to 20–25 minutes.
Storage/Reheating
Store leftover cake in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15–20 seconds. This cake can also be frozen for up to 2 months. Wrap tightly and thaw overnight in the fridge before reheating or serving.
FAQs
What makes it an “earthquake” cake?
The name comes from the way the cream cheese mixture cracks and sinks into the cake while baking, creating a broken, marbled top that resembles an earthquake.
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s pure pumpkin puree, not pumpkin pie filling, and that it’s well-drained if homemade.
Can I use chocolate cake mix?
Absolutely. Chocolate cake mix makes for a richer, more indulgent variation.
Can I skip the coconut?
Yes, coconut is completely optional and can be left out without affecting the overall outcome.
Do I need to refrigerate the cake?
Yes, due to the cream cheese layer, it’s best stored in the refrigerator.
Can I make this ahead of time?
Definitely. Pumpkin Earthquake Cake can be made a day in advance and tastes just as good—or better—the next day.
Can I freeze this cake?
Yes, it freezes well. Wrap it tightly and freeze in slices or as a whole cake. Thaw in the fridge before serving.
What kind of cream cheese should I use?
Full-fat block cream cheese works best for a rich, creamy filling.
Can I make this cake gluten-free?
Yes, use a gluten-free cake mix and verify all other ingredients are gluten-free.
How do I know when the cake is done?
The edges should be firm and set, while the center may still look a little soft—that’s what gives the cake its gooey texture.
Conclusion
Pumpkin Earthquake Cake is a deliciously messy, rich, and indulgent dessert that’s guaranteed to steal the show at any fall gathering. With layers of creamy, spiced, and chocolatey goodness all in one bite, it’s a fun and flavorful treat that’s easy to whip up. Whether you’re serving it warm with ice cream or enjoying a slice chilled straight from the fridge, this cake is a fall favorite you’ll want to make again and again
Pumpkin Earthquake Cake is a decadent fall dessert with a spiced pumpkin cake base, creamy cheesecake swirls, and bursts of chocolate. Its cracked, marbled top gives it an ‘earthquake’ appearance and irresistible texture.
Ingredients
1 box yellow or spice cake mix
1 cup pumpkin puree
3 large eggs
1/2 cup vegetable oil
1/2 cup water or milk
8 oz cream cheese, softened
1/2 cup butter, melted
2 cups powdered sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
1/2 cup shredded coconut (optional)
1/2 cup chopped pecans or walnuts (optional)
1 cup chocolate chips or white chocolate chips
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix cake mix, pumpkin puree, eggs, oil, and water or milk until smooth. Set aside.
In another bowl, beat softened cream cheese, melted butter, powdered sugar, vanilla extract, and cinnamon (if using) until smooth and creamy.
If using, spread shredded coconut and chopped nuts evenly on the bottom of the baking dish.
Pour pumpkin cake batter over the coconut and nuts, and smooth the top with a spatula.
Spoon dollops of the cream cheese mixture over the batter and use a knife to gently swirl for a marbled effect.
Sprinkle chocolate chips over the top.
Bake for 40–45 minutes, or until edges are set and the center is slightly gooey.
Let cool slightly before slicing. Serve warm or at room temperature.
Notes
Add pumpkin pie spice to the batter for extra autumn flavor.For a chocolate twist, use chocolate cake mix instead of yellow or spice.Let the cake rest before slicing to allow the swirls to set.Store in the fridge due to the cream cheese layer.This cake freezes well—wrap slices tightly and freeze up to 2 months.
