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Pumpkin Earthquake Cake Recipe

Pumpkin Earthquake Cake Recipe
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★★★★★

4.8 from 5 reviews

This Pumpkin Earthquake Cake is a moist and flavorful fall dessert combining a spiced pumpkin cake with a luscious cream cheese filling and a swirl of chocolate chips for a decadent, crowd-pleasing treat.

Ingredients

Scale

Cake

  • 1 box (15.25 ounces) Spice Cake Mix with 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

  • 8 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9×13 inch baking pan thoroughly with non-stick cooking spray to ensure the cake won’t stick.
  2. Mix Cake Batter: In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, water, vegetable oil, granulated sugar, and pumpkin pie spice. Use a hand mixer or whisk to blend until all ingredients are well incorporated and the batter is smooth.
  3. Pour Batter into Pan: Pour the prepared batter evenly into the sprayed 9×13 inch baking pan, spreading it out smoothly.
  4. Prepare Cream Cheese Filling: In a microwave-safe bowl, melt the unsalted butter in the microwave for about 30 seconds. Then, beat the cream cheese together with the melted butter using a hand mixer until smooth and creamy.
  5. Add Powdered Sugar to Filling: Gradually add the powdered sugar to the cream cheese mixture and continue beating until the filling is fully combined and creamy.
  6. Add Filling to Cake Batter: Spoon dollops of the cream cheese filling all over the top of the pumpkin cake batter in the pan. Using a knife or a skewer, gently swirl the cream cheese into the batter to create a marbled effect.
  7. Add Chocolate Chips: Sprinkle the semi-sweet chocolate chips evenly over the swirled batter if using, giving a rich chocolate complement to the cake.
  8. Bake the Cake: Place the baking pan in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
  9. Cool the Cake: Once baked, remove the pan from the oven and allow the cake to cool almost completely before slicing. This resting helps the cake to set and prevents it from being too soft when cut.

Notes

  • Ensure the cream cheese and butter are at room temperature for a smooth filling.
  • Do not overmix the cake batter once ingredients are combined to avoid a dense texture.
  • Use canned pumpkin puree and not pumpkin pie filling for best results.
  • The chocolate chips are optional but add a nice texture and flavor contrast.
  • Allowing the cake to cool properly before cutting helps the cheesecake swirl to set nicely.

Nutrition

Keywords: pumpkin cake, cream cheese swirl, earthquake cake, fall dessert, spiced cake, pumpkin dessert, chocolate chip cake

Find it online: https://kitchenwithkai.com/pumpkin-earthquake-cake-recipe/