Pumpkin Earthquake Cake
This 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.
Prep
: 10
Total
: 25 minutes
Ingredients
Cake
- 1 box spice cake mix 15.25 oz
- 3 large eggs room temperature
- 1 cup pure pumpkin 245 g
- 0.75 cup water 187.5 g
- 0.5 cup vegetable oil 109 g
- 0.33 cup granulated sugar 67 g
- 2 teaspoons pumpkin pie spice
Cream Cheese Swirl
- 8 ounces cream cheese room temperature
- 0.5 cup unsalted butter melted, 1 stick / 113 g
- 3 cups confectioners' sugar 375 g
Add-ins
- 0.5 cup semi-sweet chocolate chips 61 g
Instructions
Preparation Steps
- Preheat oven to 350°F. Spray a 9x13-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.
Notes
This cake is best served warm. Consider serving with vanilla bean ice cream for an extra treat.