Pumpkin Earthquake Cake

Pumpkin Earthquake Cake is a gooey, marbled, must-try dessert for fall! Made with rich pumpkin puree, warm spices, a swirl of sweet cream cheese, and melty chocolate chips, this cozy treat comes together quickly thanks to a convenient spice cake mix shortcut.

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Why Is It Called Pumpkin Earthquake Cake

As the pumpkin spice cake bakes, the thick cream cheese frosting sinks and swirls through the pumpkin cake, creating cracks, crevices, and gooey pockets, just like a tasty little “earthquake” in your baking pan! The uneven, marbled top may look a bit messy, but that’s exactly what makes it so delicious.

Ingredients Notes

For the Cake:

• Box spice cake mix: Use yellow cake mix or white cake mix + 1 tbsp pumpkin pie spice if you prefer.
• Large eggs
• Salted butter: Or use unsalted butter + a pinch of salt if needed.
• Milk: Any dairy or non-dairy milk works. Try almond, oat, soy, or whole milk.
• Pumpkin puree: Make sure it’s 100% pumpkin, not pumpkin pie filling. Homemade puree works too, just drain excess moisture.
• Cinnamon: Use pumpkin pie spice if preferred.
• Nutmeg
• Semi-sweet chocolate chips: Dark, milk, or white chocolate chips can be used. White and milk chocolate will make it sweeter.

For the Cream Cheese Swirl:

• Cream cheese, softened: Full-fat block cream cheese works best, but whipped cream cheese can be used for a lighter swirl.
• Powdered sugar: Use a powdered sugar substitute for a lower-sugar version.
• Salted butter: Unsalted butter + a small pinch of salt works just as well.

See the recipe card for full information on ingredients and quantities.

How to Make Pumpkin Earthquake Cake

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish with cooking spray.
2. Mix the cake batter: In a large bowl, whisk together the spice cake mix, eggs, melted butter, milk, pumpkin puree, cinnamon, and nutmeg until smooth.
3. Pour in the pan: Spread the pumpkin batter in the prepared pan and sprinkle half the chocolate chips on top.
4. Make the cream cheese filling: In a separate bowl, beat the cream cheese with a hand mixer until smooth. Add the melted butter and powdered sugar, and stir until creamy.
5. Swirl it in: Dollop the cream cheese mixture over the pumpkin batter, then use a butter knife to swirl it in. Don’t overmix, aim for a marbled look!
6. Top with chocolate chips: Sprinkle the remaining chocolate chips across the top of the cake batter.
7. Bake: Bake in the preheated oven for 40–45 minutes, or until the center is mostly set but still slightly jiggly. A toothpick in the cake should come out clean.
8. Cool before slicing: Let the cake rest for at least 30 minutes so it can set properly. Enjoy!

Tips and Variations

• Don’t muddy the marble: Use room temperature cream cheese for a smooth, swirlable texture.
• Dessert is done: Check doneness in the cake layer (not the cream cheese), and let the cake cool fully before slicing.
• Create contrast: Add chopped pecans, walnuts, or shredded coconut for texture and flavor.
• Swap the sweetness: Use cinnamon, white, dark, or butterscotch chips to mix up the flavor.
• Forgo the frosting: This earthquake pumpkin cake is meant to look messy! Frosting hides those signature cracks.

Storage and Make-Ahead Tips

• Refrigerate: Store covered in the refrigerator for up to 4 days.
• Freeze: Wrap slices well and freeze for up to 2 months; thaw overnight in the fridge.
• Make it ahead: It tastes even better the next day after chilling!

Other Easy Pumpkin Cake Mix Recipes

• Pumpkin Cake Mix Cookies
• Pumpkin Dump Cake
• Pumpkin Gooey Butter Cake

If you’ve tried this Pumpkin Earthquake Cake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

4.75 from 4 votes

Pumpkin Earthquake Cake

Author — Jennifer Fishkind

Serves — 12

This Pumpkin Earthquake Cake is a gooey, fall-inspired dessert made with pumpkin puree, warm spices, cream cheese swirls, and chocolate chips. Perfect for Thanksgiving or Fall holidays.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Ingredients

 

Cake:

• ▢ 13.25 ounce (1 box) spice cake mix
• ▢ 2 large eggs
• ▢ ½ cup salted butter
• ▢ 1 cup milk
• ▢ 15 ounce can pumpkin puree
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon nutmeg
• ▢ ¾ cup semi-sweet chocolate chips divided in half

Cream Cheese Filling:

• ▢ 8 ounce package cream cheese softened
• ▢ 1½ cups powdered sugar
• ▢ ½ cup (1 stick) salted butter melted

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
• In a large bowl, whisk together the cake mix, eggs, butter, milk, pumpkin puree, cinnamon, and nutmeg until smooth.
  13.25 ounce (1 box) spice cake mix, 2 large eggs, ½ cup salted butter, 1 cup milk, 15 ounce can pumpkin puree, 1 teaspoon cinnamon, ½ teaspoon nutmeg
• Pour the pumpkin batter into the prepared pan and smooth into an even layer.
• Sprinkle half of the chocolate chips over top of the pumpkin cake layer.
  ¾ cup semi-sweet chocolate chips
• In a separate bowl, beat the softened cream cheese until smooth.
  8 ounce package cream cheese
• Add the melted butter and powdered sugar and mix until combined and creamy.
  ½ cup (1 stick) salted butter, 1½ cups powdered sugar
• Dollop the cream cheese mixture evenly over the pumpkin batter.
• Use a butter knife to gently swirl the cream cheese into the pumpkin batter to create a marbled effect.
• Sprinkle the rest of the chocolate chips evenly over the top.
• Bake for 40 to 45 minutes, or until the center is mostly set but still slightly jiggly.
• Let cool for at least 30 minutes before slicing.

Jenn’s Notes

Storage:

• Refrigerate: Store covered in the refrigerator for up to 4 days.
• Freeze: Wrap slices well and freeze for up to 2 months; thaw overnight in the fridge.
• Make it ahead: It tastes even better the next day after chilling!

Tips:

• Use room temperature cream cheese for a smooth, swirlable texture.
• Check doneness in the cake layer (not the cream cheese), and let the cake cool fully before slicing.
• Add chopped pecans, walnuts, or shredded coconut for texture and flavor.
• Use cinnamon, white, dark, or butterscotch chips to mix up the flavor.
• This earthquake pumpkin cake is meant to look messy! 

Nutrition Info

Calories: 498kcal | Carbohydrates: 49g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 408mg | Potassium: 315mg | Fiber: 3g | Sugar: 36g | Vitamin A: 6321IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 3mg

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