Description
This Pumpkin Earthquake Cake features an irresistible combination of pumpkin puree and cream cheese, creating a rich dessert that’s easy to prepare and perfect for any gathering. Enjoy its warm, flavorful goodness for a comforting treat any time.
Ingredients
Scale
- 1 (15.25-ounce) box spice cake mix
- 1 cup pumpkin puree (not pumpkin pie filling)
- 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
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
For best results, use real pumpkin puree, not pumpkin pie filling.
Ensure that the cream cheese is fully softened to avoid lumps in the mixture.
Let the cake cool to slice easily and serve with whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg