Description

This Pumpkin Earthquake Cake features a delightful blend of pumpkin and spice flavors, topped with a creamy layer and chocolate chips. It’s easy to prepare and great for gatherings or a comforting dessert at home.

Ingredients

Scale

1 (15.25-ounce) box spice cake mix
1 cup pumpkin puree
3/4 cup milk
1/2 cup canola or vegetable oil
1/4 cup light brown sugar
3 large eggs
8 ounces cream cheese softened
1/2 cup unsalted butter melted
1 teaspoon vanilla extract
3 cups powdered sugar
1/2 cup semi-sweet chocolate chips

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Instructions

Preheat the oven to 350 degrees F and grease a 9×13-inch baking pan.
In a large bowl, whisk together the spice cake mix, pumpkin puree, milk, oil, brown sugar, and eggs until smooth.
Pour the batter into the prepared baking dish and spread evenly.
In a separate bowl, beat the cream cheese until smooth.
Add melted butter and vanilla to the cream cheese and beat until combined.
Mix in powdered sugar, one cup at a time, until smooth and creamy.
Spoon the cream cheese mixture over the cake batter in dollops.
Use a wooden skewer to gently swirl the cream cheese into the top layer.
Sprinkle the chocolate chips evenly over the top.
Bake for 45–50 minutes, or until the center is set and the top is crackled.
Let cool slightly before serving warm, or cool completely for cleaner slices.

Notes

Make sure to use pumpkin puree, not pumpkin pie filling for the best flavor.
This cake is best enjoyed warm but can be kept in an airtight container for a few days.
Swirling the cream cheese layer evenly enhances the cake’s unique texture.

Nutrition

Serving Size: 1 piece
Calories: 360
Sugar: 27g
Sodium: 300mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg