Pumpkin Earthquake Cake

4.75 from 4 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 498kcal

Author: Jennifer Fishkind

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 9x13 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.

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