Why Is It Called Pumpkin Earthquake Cake?

Pumpkin Earthquake Cake gets its name from the cracked, uneven surface that develops while it bakes. The pumpkin cake batter and cream cheese mixture shift and settle differently in the oven, producing swirls, cracks, and creamy pockets. Don't try to create a perfectly smooth surface. The rustic appearance is exactly what makes an earthquake cake distinctive.

Can I Make Pumpkin Earthquake Cake the Day Before?

Yes. Pumpkin Earthquake Cake is a convenient make-ahead dessert for Thanksgiving, Halloween parties, and fall gatherings. Bake the cake, allow it to cool completely, then cover and refrigerate it. Before serving, let individual portions sit at room temperature briefly for a softer texture and fuller pumpkin spice flavor.

How Do I Know When Pumpkin Earthquake Cake Is Done?

Bake the cake at 350°F for approximately 40–45 minutes. Insert a toothpick into an area containing mostly pumpkin cake rather than directly into a cream cheese swirl. The cake portion should be set and the toothpick should come out clean or with a few moist crumbs. Remember that the cream cheese filling naturally remains softer than the surrounding cake. Avoid overbaking in an attempt to make every creamy section completely firm.

Easy Pumpkin Earthquake Cake with Cream Cheese Swirls

Name: Pumpkin Earthquake Cake
Prep time: 15 min
Cook time: PT-497598H29M22S
Total time: PT-497598H29M22S
Cuisine: American
Ingredients: 1 (15.25-ounce) box spice cake mix; 1 cup pure pumpkin puree; 3/4 cup milk; 3 large eggs; 1/2 cup vegetable oil; 1/3 cup packed light brown sugar; 8 ounces cream cheese, softened; 1/2 cup salted butter, melted; 3 cups powdered sugar; 1 teaspoon pumpkin pie spice; 1/2 cup white chocolate chips

Description

Pumpkin Earthquake Cake is a rich and moist fall dessert made with spiced pumpkin cake, sweet cream cheese swirls, pumpkin pie spice, and white chocolate chips. The cake develops its signature cracks and creamy pockets as it bakes, creating an easy Thanksgiving or autumn dessert that needs no frosting.

Ingredients

Scale

1 (15.25-ounce) box spice cake mix
1 cup pure pumpkin puree
3/4 cup milk
3 large eggs
1/2 cup vegetable oil
1/3 cup packed light brown sugar
8 ounces cream cheese, softened
1/2 cup salted butter, melted
3 cups powdered sugar
1 teaspoon pumpkin pie spice
1/2 cup white chocolate chips

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Instructions

Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray.
Add the spice cake mix, pumpkin puree, milk, eggs, vegetable oil, and light brown sugar to a large mixing bowl.
Mix slowly until the ingredients begin to combine, then beat on low speed for about 2 minutes until the pumpkin cake batter is smooth.
Pour the batter into the prepared 9×13-inch baking dish and spread it evenly.
In a separate medium bowl, beat the softened cream cheese until smooth and creamy.
Add the melted salted butter to the cream cheese and mix until combined.
Add the powdered sugar about 1 cup at a time, mixing thoroughly after each addition. Stir in the pumpkin pie spice.
Drop spoonfuls of the cream cheese mixture evenly over the pumpkin cake batter.
Use a butter knife to gently swirl the cream cheese mixture through the cake batter without completely combining the two mixtures.
Sprinkle the white chocolate chips evenly over the top.
Bake for 40 to 45 minutes, or until the cake portion is set and a toothpick inserted into a cake section comes out clean or with a few moist crumbs.
Place the baking dish on a wire rack and allow the Pumpkin Earthquake Cake to cool completely before slicing and serving.

Notes

Use pure pumpkin puree rather than pumpkin pie filling.
Make sure the cream cheese is softened to room temperature so the filling becomes smooth and creamy.
Do not over-swirl the cream cheese mixture. A few gentle passes with a butter knife create distinct creamy pockets.
The cracked and uneven surface is normal and gives earthquake cake its signature appearance.
Yellow cake mix can replace spice cake mix, although adding extra cinnamon or pumpkin pie spice is recommended for more fall flavor.
White chocolate chips can be replaced with semi-sweet chocolate, milk chocolate, or cinnamon chips.
Chopped pecans can be added for extra crunch.
Serve plain or with vanilla ice cream, whipped cream, toasted pecans, or caramel sauce.
Store leftovers covered in the refrigerator for up to 1 week.
For longer storage, wrap securely and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 491 kcal
Sugar: 50 g
Sodium: 349 mg
Fat: 26 g
Saturated Fat: 11 g
Unsaturated Fat: 13 g
Trans Fat: 0.3 g
Carbohydrates: 61 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 67 mg