Description

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

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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.

Nutrition

Serving Size: 1 slice (1/15 of cake)
Calories: 390
Sugar: 34g
Sodium: 320mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg