If you love fall baking and crave desserts that are as gorgeous as they are delicious, you’re about to meet your new obsession: Pumpkin Earthquake Cake. Think of the gooey comforts of a classic earthquake cake, but with a dazzling pumpkin twist—swirls of sweet cream cheese, toasted coconut, and white chocolate all tangled together in a spiced pumpkin cake base. Every bite is a delightful mess of textures and flavors, making this the ultimate showstopper for gatherings or cozy nights in. Whether you serve it warm with a scoop of ice cream or sneak pieces straight from the fridge (we won’t tell!), Pumpkin Earthquake Cake is the dessert you need this season.
Ingredients You’ll Need
The beauty of this Pumpkin Earthquake Cake is that it calls for simple, reliable ingredients, yet each one plays a crucial role. These components layer up to create a cake that’s irresistibly moist, rich, and full of autumn flavor—don’t skip a single one!
- Spice cake mix: This is the backbone of the cake, infusing everything with warm spices and ensuring a beautifully tender crumb.
- Canned pumpkin purée: Adds unbeatable moisture and that classic pumpkin flavor—make sure it’s pure pumpkin, not pie filling!
- Vegetable oil: Keeps the cake extra soft and rich without overpowering the spices.
- Large eggs: Bind everything together for a structure that’s still gloriously gooey.
- Water: Loosens the batter just enough for the perfect pourable consistency.
- Pumpkin pie spice: Rounds out the flavor, making the pumpkin sing with notes of cinnamon, nutmeg, and cloves.
- Sweetened shredded coconut: Toasts up at the bottom for a chewy, toasty layer that’s simply addictive.
- Chopped pecans: Provide crunch that contrasts beautifully with the gooey parts.
- Cream cheese: Softened and swirled into the batter for that unmistakable tangy richness.
- Unsalted butter: Gives the cream cheese swirl even more decadence—melted for smooth mixing.
- Powdered sugar: Sweetens and lightens the cream cheese mixture to luscious perfection.
- Vanilla extract: Adds warmth and depth, tying together all the other flavors.
- White chocolate chips: Melty pops of sweetness across the top—don’t be shy with them!
How to Make Pumpkin Earthquake Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), then give a 9×13-inch baking dish a good grease with butter or nonstick spray. This ensures your Pumpkin Earthquake Cake lifts out easily and showcases every dreamy layer—no sticking, no mess!
Step 2: Mix the Pumpkin Cake Batter
In a large bowl, combine the spice cake mix, pumpkin purée, oil, eggs, water, and pumpkin pie spice. Beat until smooth and well blended. This batter will already smell like a crisp autumn day, and it sets the stage for the gooey filling to come.
Step 3: Build the Coconut and Pecan Layer
Before pouring in the batter, scatter the shredded coconut and chopped pecans evenly across the bottom of your prepared dish. As the Pumpkin Earthquake Cake bakes, these sink into the cake’s base, forming a chewy-toasty foundation you’ll crave with every bite.
Step 4: Add and Swirl the Cream Cheese Mixture
In a separate bowl, beat together the softened cream cheese, melted butter, powdered sugar, and vanilla extract until velvety and lump-free. Drop generous spoonfuls of this mixture over your cake batter in the baking dish. With a knife, gently swirl—not mix—it through the batter. You want dramatic ribbons, not a full blend.
Step 5: Top with White Chocolate and Bake
Sprinkle the white chocolate chips all over the top so every scoop catches a bit of that sweet, melty magic. Slide the pan into the oven and bake for 40 to 45 minutes. The cake is ready when the edges are set but the center still jiggles ever so slightly; that gooeyness is part of the Pumpkin Earthquake Cake’s signature look. Let it cool just a bit—warm is ideal for serving!
How to Serve Pumpkin Earthquake Cake
Garnishes
For a finishing touch, dust the top lightly with powdered sugar or dollop on a scoop of vanilla ice cream. If you want extra fall flair, a sprinkle of cinnamon or pumpkin pie spice over the ice cream will make each serving feel bakery-special.
Side Dishes
This cake is rich enough to stand alone, but it absolutely shines next to something cool and creamy. Try serving it with a spoonful of lightly sweetened whipped cream or a drizzle of caramel sauce. For coffee lovers, a hot mug of espresso or chai latte pairs perfectly with Pumpkin Earthquake Cake’s autumnal flavors.
Creative Ways to Present
Turn your Pumpkin Earthquake Cake into individual desserts by scooping it, while still warm, into ramekins or mason jars, then swirling in extra cream cheese and topping with toasted pecans. For a harvest party, serve it as rustic squares on a wooden board, surrounded by cinnamon sticks and mini pumpkins—it’s a feast for the eyes and the taste buds!
Make Ahead and Storage
Storing Leftovers
After your cake has cooled completely, cover the pan tightly with foil or transfer individual pieces to an airtight container. Keep Pumpkin Earthquake Cake in the refrigerator for up to five days. Chilling helps the flavors meld and prevents the cream cheese swirl from getting too soft.
Freezing
Pumpkin Earthquake Cake freezes beautifully! Wrap individual slices in plastic wrap and freeze in a freezer-safe container for up to two months. When you’re ready to enjoy, simply thaw in the fridge overnight or on the counter for a few hours.
Reheating
For that just-baked feeling, place slices on a microwave-safe plate and heat for about 15–20 seconds. If reheating a larger portion, cover with foil and warm in a 300°F oven for 10–15 minutes. The cream cheese will melt just enough and the cake will be gooey, as if fresh from the oven.
FAQs
Can I use a different flavor cake mix for Pumpkin Earthquake Cake?
Absolutely! While spice cake gives the most autumnal flavor, a yellow cake or even chocolate cake mix would work nicely as a base. Just keep the pumpkin and the rest of the ingredients the same for that wonderful texture.
What if I don’t like coconut or pecans?
No worries at all. You can skip the coconut or swap the pecans for walnuts, or leave out the nuts entirely. The texture will be slightly different, but the cake will still be delicious and gooey.
Why is my cream cheese swirl sinking?
This is totally normal! Part of the charm of Pumpkin Earthquake Cake is its wild, “cracked earth” look. The cream cheese may sink and bubble up in spots; this just means you’ll get creamy pockets throughout the cake.
Can I make this ahead for a party?
Yes! You can make Pumpkin Earthquake Cake a day in advance and refrigerate it. Serve cold or gently reheat and cut into squares just before your guests arrive for the very best flavor and texture.
How do I know when my Pumpkin Earthquake Cake is done?
Look for a cake that is set at the edges, with a slightly jiggly, gooey center. The top should look a bit cracked and marbled—so don’t overbake! The imperfections are all part of the magic.
Final Thoughts
If you’ve been hunting for that one dreamy fall dessert, look no further—Pumpkin Earthquake Cake truly lives up to the hype. I hope you’ll give it a try and discover just how easy (and irresistible) it is. This cake is sure to become a season-after-season favorite at your table!
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Pumpkin Earthquake Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of fall with this Pumpkin Earthquake Cake. A luscious combination of spice cake, pumpkin, cream cheese, and pecans, this dessert is a delightful treat for any autumn gathering.
Ingredients
For the Cake:
- 1 box spice cake mix
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- 3 large eggs
- ½ cup water
- 1 teaspoon pumpkin pie spice
For the Topping:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the Cake Batter: In a large bowl, combine the cake mix, pumpkin, oil, eggs, water, and pumpkin pie spice until smooth.
- Prepare the Base: Sprinkle coconut and pecans in the baking dish, then pour the cake batter over them.
- Add the Cream Cheese Mixture: Beat cream cheese, butter, powdered sugar, and vanilla. Spoon over the cake batter and swirl gently.
- Top and Bake: Sprinkle white chocolate chips over the cake and bake for 40–45 minutes.
- Cool and Serve: Let the cake cool slightly before serving warm.
Notes
- The cracked appearance of the cake is normal and adds character.
- Enjoy warm with a scoop of vanilla ice cream for a decadent treat.
- Store leftovers in the fridge and gently reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 480
- Sugar: 38g
- Sodium: 370mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
