Pumpkin Earthquake Cake

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5 from 6 votes

Pumpkin Earthquake Cake

This vintage classic recipe gets a fall update with pumpkin and warm fall spices.

Course Dessert

Cuisine American

Keyword cake, cream cheese, pumpkin, sheet cake

Prep Time 20

Cook Time 35

Servings servings

Calories 520kcal

Author Paula

Ingredients

FOR THE CAKE

1 cup sweetened coconut flakes optional, see note in instructions below
1 cup pecans* chopped, optional
15.25 ounce box white cake mix do not make using the instructions on the box
½ cup coconut water
½ cup vegetable oil
1 cup pumpkin puree
½ cup brown sugar
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon pure vanilla extract
3 large eggs at room temperature
½ cup semi-sweet chocolate chips
½ cup cinnamon chips or butterscotch chips

FOR THE CREAM CHEESE FILLING

8 ounces cream cheese at room temperature
3 cups powdered sugar (aka confectioners) sifted
½ cup butter melted

Instructions

*The first 2 ingredients, 1 cup shredded coconut and 1 cup pecans are optional. They go in the 9x13-inch pan first then the batter goes on top. You can omit them.
Preheat the oven to 350°F and grease a 9x13-inch baking pan.
If you choose to use them, sprinkle the coconut and pecans evenly over the bottom of the baking pan.
In the bowl of your electric mixer with the paddle attachment, add the cake mix, vegetable oil, water, pumpkin, brown sugar, pumpkin pie spice, cinnamon, allspice, cloves, vanilla extract, and eggs together. Mix until well combined.
Pour batter over the coconut and pecans.
After you scrape the batter into your cake pan you can add the cream cheese, melted butter, and powdered sugar to the same mixing bowl that you just used. (No need to wash it.) Mix it until creamy.
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. you can swirl as much or little as you like.
Sprinkle chocolate chips and cinnamon (or butterscotch) chips on top and swirl the chips in with the cake.
Bake for 40-45 minutes at 350°F. The cake should be set on top but the center will still jiggle slightly when the cake pan is tapped. That's fine it will continue to cook and set up. It'll also stiffen up as it cools.
Cool slightly before serving. The cream cheese needs time to cool, set, and stiffen a little. I love eating this cake warm but you can eat it cold or reheat it in the microwave.
Store the cake in an airtight container in the refrigerator. It will stay fresh 5 to 7 days.

Nutrition