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 9x13 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
Ingredients
Cake
- 1 box (15.25 ounces) Spice Cake Mix w/ Pudding in the mix
- 3 large eggs
- 1 cup canned 100% pure pumpkin
- ¾ cup water
- ½ cup vegetable oil
- ⅓ cup granulated sugar
- 2 teaspoons pumpkin pie spice
Cream Cheese Filling
- 8 ounces cream cheese room temperature
- ½ cup unsalted butter
- 3 cups powdered sugar
- ½ cup milk chocolate chips optional
Instructions
- 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.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Sandi Fletcher says
I have a spice cake mix, but it doesn't have pudding in it. Can I add a pumpkin spice pudding to the mix?
Miranda says
I haven't tried it, but it should work fine.
Leonore says
How did that turn out for you Sandy??
Patricia Galbraith says
How big is the can of pumpkin purée? Ounces is fine as I convert to metric. Thanks.
Miranda C. says
the can of pumpkin puree is 15 ounces. Hope this helps!
Dawn Livingston says
I just noticed after I mixed together but my cake mix is just spice cake ( no pudding) will this work... baking now, fingers crossed?!?!
Miranda says
It will work perfectly!
Meli says
Added 15 oz can f pumpkin and reduced the powdered sugar by a cup. Delicious!
Cheryl Rogers says
Me too!! It is an awesome find for sure!! Such a great cake, just made one for my MIL to take to a dinner!!
Brittany says
These are so good right out of the oven or cold the next day! I made 2 batches and I just warn you to add the powdered sugar slowly. I added a bit too much on the first batch and the cream cheese mixture sunk to the bottom. Just make sure it doesn’t get too thick. Still yummy but wasn’t as pretty as the second batch. Two thumbs up for this recipe!!
Julie says
How many servings is this cake? Need for nutrition info. Thanks.
Miranda C. says
Hi Julie- I get about 18 good size squares from this recipe. Hope this helps.
M Welter says
I like the idea of using the whole can of pumpkin...no waste. Three cups of powdered sugar made the cream cheese filling too sweet. I'd recommend 2 cups also.
Amy says
I loved the outer edges, but the rest was not done after sticking it back in the oven a few times. If I baked it any longer it would have burnt the outer edges.
Miranda C. says
Hi Amy- sorry the center of the cake was underdone. Try covering the pan loosely with foil and continuing to bake. This will prevent the cake top from getting too brown but help fully cook the center. I hope it still tasted great!
Judy says
I tried this with A Namaste Gluten Free Spice cake mix but it was 26.5 oz mix. Made it as directed On the package with the addition of pumpkin as it was essentially the same as your directions.. I finally took it out of the oven at 45 min but part under done. Any suggestions?
Miranda C. says
Hi Judy- The different size cake mix is likely the culprit. It is much larger than my recipe so probably needs more time to cook in the oven. If the top starts to get too dark, loosely cover the pan with foil and continue to bake until the center is set. This will prevent the top from browning too much but cook the cake through. Hope this helps!
Kim says
I used a chocolate cake mix and white chocolate chips. EVERYONE at work loved it!
Miranda says
Awesome!
Cheryl Rogers says
This cake is awesome!! Getting ready to make another one now! Thank You for sharing!!
Miranda says
Thank you! I'm so happy you like it!
Sally says
Hello, I'm in Cornwall UK and we don't have the Spice cake mix. Is it just flour with spices?xx
Miranda C. says
Hi Sally! It is actually a full box cake mix. If you are able to find vanilla cake mix, add 1 tbsp cinnamon, 1/4 tsp ground nutmeg and 1/4 tsp ground ginger to the mix. Hope this helps!
CakerM says
I made this just now... my cream cheese mixture melted out all over the top? Is that supposed to happen? Followed everything to a T.
Miranda C. says
If the cream cheese mix is whipped too much it can get a lot of air incorporated into the mix. The ar expands as it bakes and can "explode" out the top. However, a cream cheese explosion with an earthquake cake can be fun! It adds to the rugged appeal. I'm sure it will taste great!
Julie says
I had to double the cooking time and my center was still not done. Followed recipe exactly, no changes. Any tips?
Miranda C. says
My only thought is the cream cheese was mixed in too much. This can make the cake too dense.
If you don’t think this was the issue, try loosely covering the pan with foil and baking longer today set the center. The foil will prevent the top from burning but let the cake Cook more to set. Hope this helps!
Abbie w says
LOVE this recipe.
My go to fall recipe this year! Everyone has loved it.
I used a yellow cake mix and added probably another tsp of pumpkin pie spice.
I also used the whole can of pumpkin rather than just 1 cup.
Two thumbs up from us!
Miranda says
thanks Abbie!
Monica Beaudin says
Can I freeze this cake?
Miranda C. says
Yes! You can freeze this cake. Put it in the fridge to thaw. I recommend popping it back in the oven for 5-10 minutes to refresh and reheat it before serving as well.
Kristi says
Do you store this cake in the refrigerator or on the kitchen counter, covered?
Miranda C. says
You can store it at room temp for 1-2 days but any longer than that and it should be kept in the fridge. 🙂
Sue Decker says
Can you use it as a cupcake ??? Cakes are just not in my jam !!! Thanks for your help
Miranda C. says
Yes! You can make these as cupcakes. Just be sure to divide the batter evenly between the cupcake liners and then divide the cream cheese as well. You should get about 12 cupcakes. Also only bake them for about 20-25 minutes. Hope this helps! Let me know how they turn out.
Diane Goodness says
My cake turned out so soggy even after I baked it 15 min longer.
Miranda C. says
Sorry your cake didn't bake perfectly! Be sure to add the cream cheese mix in dollops across the cake, not mixed into the batter- this may be one reason why it was soggy. Hope you give them a try again- they are delicious!
Tracey says
Man, unfortunately this cake was a big disappointment. First of all, it took an additional 20 minutes to bake. Then ALL the cream cheese filling basically melted into a buttery goopy mess at the bottom of the cake. It’s not like a cheesecake filling at all. I feel like there was FAR too much butter in the filling and like there should be an egg or something to hold it together. I don’t think I’ll ever make this again.
Miranda C. says
I am so sorry it didn't turn out perfectly! I haven't had a problem with the filling falling to the bottom in the past so I'm not sure why this would have happened to your cake. I hope that it still tasted good even though it may not have looked great.