1. Recipes

How to Make Pumpkin Earthquake Cake - A Step-by-Step Guide

Are you looking for a show-stopping dessert that captures the essence of fall? Look no further than the Pumpkin Earthquake Cake! This indulgent dessert is perfect for any autumn gathering, and its unique appearance is sure to impress all of your guests. With its rich pumpkin flavor, decadent cream cheese swirl, and gooey chocolate, this cake is a true delight for the senses.

The Pumpkin Earthquake Cake gets its name from the way it looks after baking - the top of the cake cracks and c...

Read more Snack recipes

Ingredients

  • ½ cup butter
  • 1 (15.25 ounce) package spice cake mix with pudding (such as Betty Crocker®)
  • 4 eggs, at room temperature
  • 1 cup pumpkin puree
  • ½ cup milk
  • ½ cup oil
  • ½ tablespoon pumpkin spice
  • 1 (8 ounce) package Neufchatel cheese, softened
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup pumpkin spice baking morsels (such as Nestle® Toll House®)

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 16
  • Yield: 16 pieces

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Microwave butter in a bowl for 30 seconds and stir. Continue to microwave at 10-second intervals until butter is completely melted. Set aside to cool while you prepare the cake.
  • Combine cake mix, eggs, pumpkin, milk, oil, and pumpkin spice in a bowl. Beat with a hand mixer until batter is well combined. Pour into the greased baking dish.
  • Combine melted butter and Neufchatel cheese in a bowl; beat with a hand mixer until well incorporated, 3 to 4 minutes. Mix in powdered sugar, 1/2 cup at a time, until well combined. Add vanilla and salt; mix to combine. Drop spoonfuls of Neufchatel mixture onto the cake batter. Swirl mixture with a knife. Sprinkle pumpkin spice chips on top.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 38 to 42 minutes. Remove from the oven and transfer to a wire rack. Cool completely before removing from the baking dish.

    • Nutrition

    343 cal.

    • Total Fat: 21g
    • Saturated Fat: 10g
    • Cholesterol: 67mg
    • Sodium: 290mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 1g
    • Total Sugars: 28g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 41mg
    • Iron: 1mg
    • Potassium: 68mg

    Categories

    Baking recipes
    Dessert recipes
    Fall recipes
    Pumpkin recipes
    Cake recipes