pumpkin earthquake cake

Pumpkin Earthquake Cake

box (15.25 ounces) Spice Cake Mix w/ Pudding in the mix

eggs

100% pure pumpkin

water

vegetable oil

sugar

pumpkin pie spice

cream cheese (room temperature)

unsalted butter

milk chocolate chips (optional)

Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick cooking spray.

Add the cake mix, pumpkin, eggs, water, oil, sugar, and pumpkin spice in a large mixing bowl. Mix with a hand mixer or whisk until the cake mix is incorporated.

Pour the batter in the prepared pan.

In a separate microwave-safe bowl, melt the butter in the microwave for 30 seconds.

Beat the cream cheese in with the melted butter with a hand mixer.

Add in the powdered sugar and beat until well combined.

Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife or skewer, gently swirl through the cream cheese.

Sprinkle chocolate chips on top.

Place the pan in the preheated oven and bake for 30-35 minutes or until done. Insert a toothpick in the center of the cake and if it's done it will come out clean.

When done, allow the cake to almost completely cool. If you cut before it cools, the cake will be very soft.

Pumpkin Earthquake Cake is a fantastic fall dessert. A spice cake swirled with a pumpkin cream cheese filling, chopped nuts and white chocoalte chips. The ultimate pumpkin cake recipe.

oz box Spice Cake Mix

Pumpkin Puree

Buttermilk

Eggs (room temperature)

vegetable Oil

Brown Sugar (packed)

Favorite chopped Nuts (optional)

oz Cream Cheese (room temperature)

salted Butter (melted)

Confectioners’ Sugar

Cinnamon

Pumpkin Pie Spice

White Chocolate Chips (or favorite flavors)

Preheat the oven to 350 degrees. Grease your 9x13 baking dish with cooking spray. Then set to the side.

In a large mixing bowl add the cake mix, pumpkin puree, buttermilk eggs, oil and brown sugar. Mix well to combine.

Then fold in the nuts. Then pour the cake batter into the baking dish.

In a medium bowl you will add the softened cream cheese and mix for a minute or so to whip it till it is velvety.

Next add the butter, spices, and a bit of the powdered sugar a little at a time. Scrape down the sides to ensure it fully incorporates.

Then you will add dollops of the cream cheese mixtureover the cake. I used a cookie scoop.

Use a knife or spatula and swirl the batter so the cream cheese swirls into the cake mix.

Top with white chocolate chips and then bake for 40-45 minutes or until the cake is fully cooked. You can to stick a toothpick in the center of the cake and it comes out clean of wet batter.

Once done place on a wire rack and allow the cake to cool for about an hour.

Refrigerate any cake you do not eat right away.

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Pumpkin Earthquake Cake

Top 2 pumpkin earthquake cake recipes from across the web

The most viewed pumpkin earthquake cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Earthquake Cake

Pumpkin Earthquake Cake

The most viewed pumpkin earthquake cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine