Description
This Pumpkin Earthquake Cake is a moist, spiced dessert featuring a luscious pumpkin cake base swirled with creamy sweetened cream cheese and studded with semi-sweet chocolate chips. Its signature ‘earthquake’ marbled effect makes it visually impressive and deliciously rich, perfect for fall gatherings or holiday celebrations.
Ingredients
Units
Scale
Cake:
- 1 box (13.25 ounces) spice cake mix
- 2 large eggs
- 1/2 cup salted butter
- 1 cup milk
- 1 can (15 ounces) pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup semi-sweet chocolate chips, divided
Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/2 cup (1 stick) salted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish to prevent sticking.
- Mix Pumpkin Cake Batter: In a large bowl, whisk together the spice cake mix, eggs, salted butter, milk, pumpkin puree, cinnamon, and nutmeg until the batter is smooth and fully combined.
- Pour Batter and Add Chocolate Chips: Pour the pumpkin batter evenly into the prepared baking dish, smoothing the surface. Sprinkle half of the semi-sweet chocolate chips evenly over the batter.
- Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the melted butter and powdered sugar, then mix until you achieve a creamy, combined filling.
- Layer and Swirl Cream Cheese: Dollop the cream cheese mixture evenly on top of the pumpkin batter. Using a butter knife, gently swirl the cream cheese through the pumpkin batter to create a marbled, earthquake effect.
- Add Remaining Chocolate Chips: Sprinkle the remaining semi-sweet chocolate chips evenly over the top of the swirled batter.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until the center is mostly set but still slightly jiggly.
- Cool and Serve: Allow the cake to cool in the pan for at least 30 minutes before slicing to set the layers properly and to enhance the flavor.
Notes
- Refrigerate: Store covered in the refrigerator for up to 4 days to maintain freshness.
- Freeze: Wrap individual slices well and freeze for up to 2 months; thaw overnight in the refrigerator before serving.
- Make it ahead: The flavors meld beautifully, making the cake taste even better the next day after chilling.
- Use room temperature cream cheese for the smoothest swirl and best texture.
- Check doneness by touching the cake layer rather than the cream cheese layer, which should remain slightly jiggly.
- Optional: Add chopped pecans, walnuts, or shredded coconut for added texture and flavor.
- Try different chocolate chips like white, dark, or butterscotch to vary flavor profiles.
- This earthquake cake is designed to have a rustic, messy appearance – don’t worry if it looks less than perfect!
