Pumpkin Earthquake Cake Recipe
Pumpkin Earthquake Cake is the ultimate autumn dessert that brings surprise, indulgence, and whimsy all in one bite. This crowd-pleaser starts with a layer of coconut and pecans at the bottom, a spiced pumpkin cake batter in the middle, and a luscious cream cheese swirl that bakes into irresistible pockets of gooey sweetness. The top cracks open with “earthquake” style fissures, hiding melty white chocolate chips and a soft, tender crumb—perfect both for casual treats and dazzling fall celebrations.
Ingredients You’ll Need
The magic of this Pumpkin Earthquake Cake comes from a handful of kitchen staples combined with a few decadent mix-ins. Each ingredient pulls its weight—bringing either structure, seasonal spice, creamy richness, or crunch to the final bite. Here’s how every component makes this gooey cake show-stopping.
- Spice cake mix (15.25 oz): Delivers all the warm spices and structure this cake needs without any fuss.
- Canned pumpkin puree (1 cup): Adds moisture, gorgeous orange color, and a classic pumpkin flavor.
- Vegetable oil (½ cup): Helps make the cake extra tender and rich.
- Large eggs (3): Give the cake body and provide that silky, sturdy texture.
- Water (½ cup): Thins the batter just enough for a perfect pour and even baking.
- Pumpkin pie spice (1 teaspoon): Bumps up the warm, cozy flavors in every forkful.
- Cream cheese (8 oz, softened): The key to that irresistible swirl—ultra creamy and tangy.
- Unsalted butter (¼ cup, softened): Gives the cream cheese layer a rich, luscious texture.
- Powdered sugar (2 cups): Keeps the cream cheese swirl smooth and sweet without grittiness.
- Vanilla extract (1 teaspoon): Layers in aromatic depth and warmth to the swirl.
- Sweetened shredded coconut (1 cup): A toasty, chewy surprise on the bottom of every slice.
- Chopped pecans (½ cup): Brings a nutty crunch for balance and flavor.
- White chocolate chips (½ cup): Dots the top with creamy, melty sweetness—pure indulgence.
How to Make Pumpkin Earthquake Cake
Step 1: Prep the Baking Dish
Preheat your oven to 350°F—this is the secret to a golden, evenly baked cake. Grease a 9×13-inch baking dish liberally to make sure every gooey square releases easily. Next, sprinkle the sweetened shredded coconut and chopped pecans evenly across the bottom. This not only creates a delicious toasty base but also gives a little “wow” every time you slice in.
Step 2: Mix the Pumpkin Cake Batter
In a large bowl, blend together the spice cake mix, pumpkin puree, oil, eggs, water, and pumpkin pie spice. Mixing until smooth is important for a tender crumb, but don’t overdo it—just combine until there are no dry spots left. Pour this rich orange batter over your coconut and pecans, letting the autumn aromas begin to fill the kitchen.
Step 3: Make the Cream Cheese Swirl
Beat together softened cream cheese and butter in a separate bowl until they’re completely smooth—it’s worth waiting for that true room temperature softness! Gradually add the powdered sugar and vanilla extract, beating until creamy and spreadable. Dollop generous spoonfuls over the pumpkin batter, then use a butter knife to swirl back and forth for those gorgeous marbled river lines that make Pumpkin Earthquake Cake so special.
Step 4: Add White Chocolate Chips
Sprinkle white chocolate chips evenly over the top for hot spots of creamy sweetness. These will partially melt into the cracks that appear as the cake bakes, so every bite gets a little creamy blitz.
Step 5: Bake and Cool
Slide your cake into the oven and bake for 40 to 45 minutes. The top should look cracked (“earthquake” style!) and the center should be just set but still gooey. Avoid overbaking—those creamy pockets are exactly what make this cake unique. Let it cool just slightly before serving so that the swirl and chocolate are temptingly soft, but not overly molten.
How to Serve Pumpkin Earthquake Cake
Garnishes
Dress up each slice with a swirl of freshly whipped cream or a drizzle of caramel sauce to highlight the crackled top. A sprinkle of extra chopped pecans or an extra dusting of powdered sugar adds festive appeal and texture.
Side Dishes
Pumpkin Earthquake Cake shines as the star of any dessert spread, but pairing it with a scoop of vanilla bean ice cream or a mug of rich, spiced coffee makes every bite more memorable. Try it alongside fresh fruit for a touch of brightness, or with a cozy chai latte for ultimate fall comfort.
Creative Ways to Present
Cut the cake into generous bars for potlucks, or use a round cookie cutter for personal mini cakes at a holiday brunch. You can even serve warm squares in a bowl with ice cream and caramel for a homey, deconstructed trifle effect. However you slice it, the marbled, “earthquake” look is always a showstopper.
Make Ahead and Storage
Storing Leftovers
Pumpkin Earthquake Cake holds up beautifully in the refrigerator for up to 4 days. Cover the baking dish tightly with foil or transfer slices to an airtight container to keep it moist and delicious. The flavors actually deepen after a night’s rest, making leftovers even more irresistible.
Freezing
To freeze, let the cake cool completely, then wrap individual pieces or the whole cake in plastic wrap and foil. Store in the freezer for up to 2 months. Thaw slices overnight in the fridge, and you’ll have a ready-to-go treat for those autumn cake cravings.
Reheating
For that just-baked warmth, pop individual slices in the microwave for 10 to 15 seconds. If you prefer the oven, cover slices with foil and warm at 300°F for about 10 minutes. The cream cheese swirl and melty chips will taste freshly made all over again.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just be sure your homemade pumpkin puree is thick and not too watery—otherwise, your Pumpkin Earthquake Cake may turn out a little too moist. Strain or blot until it matches the consistency of canned.
Is it possible to use a different cake mix flavor?
Definitely. Spice cake mix adds wonderful depth, but yellow or white cake mix can be used in a pinch, simply add an extra teaspoon of pumpkin pie spice for that classic autumn profile that defines the Pumpkin Earthquake Cake.
Can I leave out the coconut or the nuts?
Of course. If coconut or pecans aren’t your thing (or if you have allergies), simply omit them or swap with something like walnuts, chocolate chips, or even toffee bits for your own twist on Pumpkin Earthquake Cake.
Do I have to swirl the cream cheese topping?
Swirling helps create the signature marbled look and ensures pockets of creamy sweetness throughout the Pumpkin Earthquake Cake, but if you’re short on time, you can spoon the mixture over the top and let it bake as a thick layer—it’ll still be delicious.
What makes the top look “earthquake” style?
The magic happens as the cake bakes: the cream cheese mixture and pumpkin batter rise and crack at different rates, creating those signature fissures and craters that make Pumpkin Earthquake Cake so fun and unique.
Final Thoughts
If you’re looking for a dessert that brings the comfort of fall with a playful twist, you absolutely have to try Pumpkin Earthquake Cake. Its creamy swirls, gooey center, and irresistible flavor mash-up are sure to win hearts—so don’t wait for a special occasion, bake it soon and share the joy!
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Pumpkin Earthquake Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and gooey goodness of this Pumpkin Earthquake Cake. With a decadent cream cheese swirl and delightful mix-ins, this dessert is a perfect treat for fall gatherings.
Ingredients
Main Cake:
- 1 box spice cake mix (15.25 oz)
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- ½ cup water
- 1 teaspoon pumpkin pie spice
Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup white chocolate chips
Instructions
- Preheat the oven: Preheat to 350°F and grease a 9×13-inch baking dish. Sprinkle coconut and pecans on the bottom.
- Mix the cake batter: Combine cake mix, pumpkin, oil, eggs, water, and spice. Pour over coconut and pecans.
- Prepare cream cheese swirl: Beat cream cheese, butter, sugar, and vanilla until smooth. Drop spoonfuls over batter and swirl.
- Add mix-ins: Sprinkle white chocolate chips on top.
- Bake: Bake for 40-45 minutes until set but slightly gooey. Let cool before serving.
Notes
- This cake is perfect for fall gatherings.
- Drizzle with caramel sauce or serve with whipped cream for extra indulgence.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34 g
- Sodium: 360 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
