Pumpkin Earthquake Cake is a delightful dessert that combines the flavors of spice cake, pumpkin, cream cheese, and chocolate chips. It’s so easy to throw together and even easier to eat with all sorts of flavors in each bite! With its pumpkin and chocolate overload, this is a must-make. This recipe is based on my original Earthquake Cake, which has been a fan favorite!
What Is An Earthquake Cake?
What exactly is an earthquake cake? It is similar to a dump cake, but it gets its name from all the cracks and crevices on top when it’s done baking. Just like an earthquake causes the earth to shift and cause cracks in the land, this cake has ingredients that may move around as it is being baked. So, you may see cracks and crevices in the top after it’s baked. It might not be the prettiest presentation, but it’s a pretty smart name if you ask me! 🙂
Ingredients & Substitutions
Cake Mix: Look for a 15.25-ounce box of spice cake mix. Do not make the cake as instructed on the box, but follow the instructions for this dessert as written in this specific recipe.
Pure Pumpkin: In this recipe, use pure pumpkin (also known as pumpkin puree), not pumpkin pie filling. Pure pumpkin is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added.
Pumpkin Pie Spice: With everything coming up pumpkin during pumpkin spice season (otherwise known as Fall or Autumn), have plenty of pumpkin pie spice on hand. Make your own for the most flavor!
Cream Cheese Filling: Room temperature cream cheese is mixed with melted butter and confectioners’ sugar. Then, it is swirled into the cake mixture.
Chocolate Chips: Sprinkle semi-sweet chocolate chips over the top of the cake before baking. Or, try the cake with white chocolate chips or dark chocolate chips.
How To Store Pumpkin Earthquake Cake
Once Pumpkin Earthquake Cake has cooled, cover it and store it in the refrigerator. It will last up to 2-3 days. Or, freeze the cake (or portions of the cake) in a freezer-safe container for up to 2-3 months. When ready to enjoy, let the cake thaw in the refrigerator overnight.
Pumpkin Earthquake Cake
- 1 box (15.25 g) spice cake mix
- 3 large eggs, room temperature
- 1 cup (245 g) pure pumpkin
- ¾ cup (187.5 g) water
- ½ cup (109 g) vegetable oil
- ⅓ cup (67 g) granulated sugar
- 2 teaspoons pumpkin pie spice
Cream Cheese Filling
- 8 ounces cream cheese, room temperature
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 3 cups (375 g) confectioners' sugar
- ½ cup (61 g) semi-sweet chocolate chips
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, mix together the spice cake mix, pumpkin, eggs, water, oil, sugar, and pumpkin pie spice. Pour batter into the prepared pan. Set aside.
- In another bowl, mix the cream cheese until smooth and creamy. Add in the melted butter and confectioners' sugar, mixing until well combined.
- Dollop the cream cheese mixture on top of the batter in the pan. Using a knife or skewer, gently swirl the dollops of cream cheese into the batter.
- Sprinkle chocolate chips evenly over the top. Bake for 45-50 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter.
- Once done, remove the dish from the oven and allow it to cool slightly. This dessert is best enjoyed warm.
Did you make this recipe?
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