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Pumpkin Earthquake Cake

Packed full of flavor and fun, this Pumpkin Earthquake Quake is perfect for any level baker!

Course Dessert
Cuisine American
Keyword earthquake cake, pumpkin dessert, pumpkin earthquake cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 483 kcal
Author Amanda Rettke

Ingredients

Cake:

  • 1 box Spice Cake Mix
  • 3 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • ¾ cup (177g) water
  • ½ cup (112g) vegetable oil
  • 1/3 cup (75g) granulated sugar
  • 2 teaspoons pumpkin pie spice

Cream Cheese Filling:

  • 8 ounces cream cheese, room temperature
  • 1/2 cup (113g) unsalted butter, melted
  • 3 cups (375g) confectioners sugar
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350°F. Prepare a 9x13 baking pan with non-stick spray or utilizing the butter & flour method.

  2. Mix together the spice cake mix, pumpkin, eggs, water, oil, sugar, and pumpkin pie spice in a large bowl. Pour batter into the prepared pan. Set aside.

  3. In another bowl, mix the cream cheese until smooth and creamy. Add in the melted butter and powdered sugar and mix until well combined.

  4. Place the cream cheese into a piping bag. Pipe the cream cheese mixture on top of the cake mixture. Swirl a knife through the cream cheese. (You can also dollop the cream cheese on top instead of piping)

  5. Sprinkle chocolate chips on top and bake for 40-50 minutes or until an inserted toothpick is removed mostly clean. (A completely clean toothpick could mean your cake is overbaked)

  6. Serve warm with ice cream. (optional)

Recipe Video