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
Scale
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
