Pumpkin Earthquake Cake

4.70 from 184 votes

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 a cream cheese filling swirled into a pumpkin spice cake and milk chocolate chips sprinkled on top.

Prep Time20

Cook Time35

Total Time55

Servings: slices

Author: Miranda Couse

Ingredients

Cake

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

1/2 cup unsalted butter
8 ounces cream cheese room temperature
3 cups powdered sugar
1/2 cup milk chocolate chips optional

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Spray a 9x13 baking pan with non-stick cooking spray.
Add the 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, and 2 teaspoons pumpkin pie 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 1/2 cup unsalted butter in the microwave for 30 seconds.
Beat the 8 ounces cream cheese in with the melted butter with a hand mixer.
Add in the 3 cups 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 1/2 cup milk 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.

Notes

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.

Nutrition