Pumpkin Earthquake Cake

5 from 1 vote

A gooey, spiced Pumpkin Earthquake Cake layered with tangy cream cheese and pockets of butterscotch chips. The “earthquake” cracks are part of the charm—messy, rich, and irresistible.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Cooling Time 2

Total Time 3 10

Servings: 12

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

Bottom Layer

1 cup Chopped pecans - Substitute walnuts or omit for allergies
1 cup Shredded coconut - Optional
1 cup Butterscotch chips - Or chocolate chips
½ cup Butter - Cut into small pieces

Pumpkin Batter

1 box Yellow cake mix - 15.25 oz
1 can Pumpkin puree - 15 oz (not pumpkin pie filling)
3 large Eggs - Room temperature
½ cup Vegetable oil - Or melted coconut oil
2 teaspoon Pumpkin pie spice - Adjust to taste
1 teaspoon Vanilla extract

Cream Cheese Swirl

8 oz Cream cheese - Softened
¼ cup Butter - Softened
2 cups Powdered sugar - Sifted
1 teaspoon Vanilla extract
1 tablespoon Ground cinnamon - Optional “Oliver twist” variation

Equipment

1 9x13 inch baking pan (Metal or glass)
1 Large mixing bowl (For pumpkin batter)
1 Hand mixer or stand mixer (For cream cheese swirl)
1 Rubber spatula (For folding and spreading)
1 Measuring cup set
1 Measuring spoon set

Method

Build the bottom layer with nuts, coconut, chips, and butter.
Mix the pumpkin batter ingredients together.
Make and swirl the cream cheese topping.
Bake until the cake cracks on top.
Cool completely before serving.

Nutrition

Serving: 150gCalories: 420kcalCarbohydrates: 48gProtein: 6gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 75mgSodium: 380mgPotassium: 210mgFiber: 2gSugar: 34gVitamin A: 5500IUVitamin C: 1mgCalcium: 120mgIron: 1.4mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Tried this recipe?

Let us know how it was!