Description
Pumpkin Earthquake Cake is a rich and cozy fall dessert made with spice cake, pumpkin, and a creamy cheesecake-style filling. The swirls of cream cheese, crunchy nuts, and white chocolate chips make every bite soft, creamy, and delicious.
Ingredients
For the Cake Batter
- 15-ounce box spice cake mix
- 1 can pumpkin puree
- 3/4 cup buttermilk
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup packed brown sugar
- Favorite chopped nuts, optional
For the Cream Cheese Filling
- 10 ounces cream cheese, room temperature
- 1/2 cup salted butter, melted
- 4 cups confectioners’ sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup white chocolate chips or your favorite chocolate chips
Instructions
- Preheat the oven to 350°F.
- Grease a 9×13-inch baking dish with cooking spray and set it aside.
- In a large mixing bowl, combine the spice cake mix, pumpkin puree, buttermilk, eggs, vegetable oil, and brown sugar.
- Mix until the ingredients are well combined and the batter is smooth.
- Fold the chopped nuts into the cake batter if using.
- Pour the cake batter into the prepared baking dish and spread it evenly.
- In a medium bowl, beat the softened cream cheese for about 1 minute until smooth and velvety.
- Add the melted butter, cinnamon, pumpkin pie spice, and confectioners’ sugar gradually.
- Mix well after each addition and scrape down the sides of the bowl as needed.
- Drop spoonfuls of the cream cheese mixture over the pumpkin cake batter.
- Use a knife or spatula to gently swirl the cream cheese mixture through the cake.
- Sprinkle the white chocolate chips evenly over the top.
- Bake for 40 to 45 minutes, or until the cake is set and a toothpick inserted into the cake portion comes out without wet batter.
- Place the baked cake on a wire rack and allow it to cool for about 1 hour.
- Refrigerate any leftovers that will not be eaten right away.
Notes
- Serve the cake slightly chilled, at room temperature, or gently warmed depending on your preference.
- Add a dollop of whipped cream for an extra creamy dessert.
- A light dusting of powdered sugar can make the cake look even more festive.
- Serve with vanilla ice cream for a delicious warm-and-cold combination.
- Chopped pecans or walnuts can be sprinkled over individual servings for extra crunch.
- Because of the cream cheese filling, store leftover cake covered in the refrigerator.
- Keep the cake in an airtight container or tightly cover the baking dish with plastic wrap.
- Refrigerated leftovers are best enjoyed within about 4 days.
- Allow refrigerated portions to sit at room temperature for a few minutes before serving if you prefer a softer texture.
- The cake can also be frozen in individual portions. Wrap each piece tightly and place it in a freezer-safe container.
- Thaw frozen cake overnight in the refrigerator before serving.