Description
This Pumpkin Earthquake Cake is a delightful dessert featuring a blend of spices, cream cheese, and chocolate chips. It’s simple to make and perfect for gatherings.
Ingredients
Scale
- 1 (15.25-ounce) box spice cake mix
- 1 cup pumpkin puree
- 3/4 cup milk
- 1/2 cup canola or vegetable oil
- 1/4 cup light brown sugar
- 3 large eggs
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the spice cake mix, pumpkin puree, milk, oil, brown sugar, and eggs until smooth.
- Pour the batter into the prepared baking dish and spread evenly.
- In a separate bowl, beat the cream cheese until smooth.
- Add melted butter and vanilla to the cream cheese and beat until combined.
- Mix in powdered sugar, one cup at a time, until smooth and creamy.
- Spoon the cream cheese mixture over the cake batter in dollops.
- Use a wooden skewer to gently swirl the cream cheese into the top layer.
- Sprinkle the chocolate chips evenly over the top.
- Bake for 45–50 minutes, or until the center is set and the top is crackled.
- Let cool slightly before serving warm, or cool completely for cleaner slices.
Notes
Ensure you use pumpkin puree, not pumpkin pie filling, for the best flavor.
This cake can be served warm or stored in the refrigerator for several days.
For an extra touch, consider adding nuts or additional spices.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg