This easy Pumpkin Earthquake Cake is perfect for fall! It’s made with a moist, spice cake mix that’s been doctored up with canned pumpkin, pumpkin spice and more. There’s a cream cheese filling swirled into a pumpkin spice cake and milk chocolate chips sprinkled on top. I have a chocolate peanut butter earthquake cake recipe for the chocolate peanut butter lovers too.
It’s getting to be that time of the year that everything pumpkin will be showing up online. I can’t help myself and want everything fall to be happening now, so I’m going to get a head start on sharing some recipes. My family doesn’t seem to mind, so I’m sure you won’t either.
Pumpkin Earthquake Cake Ingredients
- spice cake mix – the perfect shortcut for an earthquake cake.
- eggs – I used large eggs. They can be mixed in at room temperature or cold.
- canned pumpkin – don’t accidentally get the canned pumpkin pie filling. It has to be 100% pumpkin puree.
- vegetable oil – either vegetable or canola oil will work for this recipe
- sugar – a little extra sugar is needed after the pumpkin puree is added. It can be granulated sugar or light brown sugar.
- pumpkin spice – what would a pumpkin spice earthquake cake be without pumpkin spice?
- cream cheese – always use full-fat cream cheese that’s at room temperature for this recipe.
- butter – I recommend using unsalted butter, but salted will do in a pinch.
- powdered sugar – If the powdered sugar is clumpy, I recommend sifting it before adding it to the cream cheese filling.
How to make this Pumpkin Spice Earthquake Cake Recipe
This pumpkin earthquake cake comes together quickly and is so easy to make. It looks like you’ve put in a ton of work, but didn’t.
Start by adding the cake mix, eggs, pumpkin, water, vegetable oil, sugar, and pumpkin spice in a bowl and whisk or use a hand mixer to beat until combined. Scrape down the sides and bottom of the bowl and mix in any unmixed ingredients. Set aside.
Add the cream cheese, melted butter, and powdered sugar in a bowl. You can either stir together with a spatula or with a hand mixer until the cream cheese filling is smooth.
Now that all of the batters are mixed, add the pumpkin cake into a greased 9×13 baking pan. Add dollops of the cream cheese filling all over the top of the pumpkin cake batter. Using a skewer or butter knife, run the skewer back and forth until the batter is swirled.
If you’re using chocolate chips, sprinkle them in now. Throw the cake in the oven and bake until a toothpick that’s been inserted in the center of the cake comes out clean.
Does this pumpkin earthquake cake need to be refrigerated? Yes! Whenever there’s cream cheese involved, you want to make sure it’s covered with plastic wrap and stored in the refrigerator.
Can I substitute the milk chocolate chips? Yes! You can use semi-sweet, butterscotch, white chocolate, etc instead of milk chocolate chips. Personally, I think pumpkin earthquake cake with butterscotch chips sounds amazing.
Need more pumpkin desserts in your life?
- Pumpkin Spice Cake with Brown Butter Frosting
- Pumpkin Butterscotch Layer Dessert
- Mini Pumpkin Cheesecakes
- Easy Pumpkin Pie Fudge
Pumpkin Earthquake Cake
- 1 box (15.25 ounces) Spice Cake Mix w/ Pudding in the mix
- 3 large eggs
- 1 cup canned 100% pure pumpkin
- 3/4 cup water
- 1/2 cup vegetable oil
- 1/3 cup granulated sugar
- 2 teaspoons pumpkin pie spice
Cream Cheese Filling
- 8 ounces cream cheese room temperature
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1/2 cup milk chocolate chips optional
- Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick cooking spray.
- Add the cake mix, pumpkin, eggs, water, oil, sugar, and pumpkin spice in a large mixing bowl. Mix with a hand mixer or whisk until the cake mix is incorporated.
- Pour the batter in the prepared pan.
- In a separate microwave-safe bowl, melt the butter in the microwave for 30 seconds.
- Beat the cream cheese in with the melted butter with a hand mixer.
- Add in the powdered sugar and beat until well combined.
- Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife or skewer, gently swirl through the cream cheese.
- Sprinkle chocolate chips on top.
- Place the pan in the preheated oven and bake for 30-35 minutes or until done. Insert a toothpick in the center of the cake and if it's done it will come out clean.
- When done, allow the cake to almost completely cool. If you cut before it cools, the cake will be very soft.
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