Pumpkin Earthquake Cake
This Easy Pumpkin Earthquake Cake is a moist pumpkin cake recipe with butterscotch chips, chocolate chips, pecans, and coconut, and it's one of the best fall dessert recipes! Doctored up cake mix is swirled with a cream cheese filling, making a rich, gooey pumpkin cake.
Servings: 12 slices
Ingredients
Pumpkin Cake
- 1 box white cake mix (15.25oz)
- 1/2 cup vegetable oil (or canola)
- 1/2 cup water
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/8-1/4 tsp ground allspice
- 1 tsp vanilla extract
- 3 eggs
Cream Cheese Filling
- 8 oz cream cheese, at room temperature
- 3 cups powdered sugar
- 1/2 cup unsalted butter, melted
Additional Ingredients
- 1 cup pecans
- 1 cup shredded coconut, sweetened sweetened
- 1/4 cup milk chocolate chips, optional
- 1/4 cup butterscotch chips, optional
Instructions
- Preheat oven to 350 degrees and grease a 9x13 baking pan.
- Sprinkle coconut and pecans over the bottom of the baking pan. Set aside.
- In a bowl, mix cake mix, vegetable oil, water, pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, all spice, vanilla extract and eggs together. Mix until well combined. Pour batter over the coconut and pecans.
- In a separate bowl, whisk (by hand or with a mixer) cream cheese, melted butter, and powdered sugar together. Once combined, dollop spoonfuls of the mixture on top of the pumpkin cake batter.
- Using a knife or toothpick, swirl the cream cheese and pumpkin cake together.
- Sprinkle chocolate chips and butterscotch chips on top and swirl the chips in with the cake.
- Bake for 35-36 minutes. The cake should be set on top but the center should still jiggle lightly when the cake pan is gently tapped.
- Allow to cool before serving. Due to the cream cheese in the cake, I prefer to eat this cake cold, but it can be eaten warm or at room temperature as well.
- Store leftovers in the fridge.
- Enjoy!