Description
This Pumpkin Earthquake Cake is perfect for any occasion, featuring a moist pumpkin spice base topped with creamy cheesecake and chocolate chips, making it irresistibly delicious and easy to bake.
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, combine the spice cake mix, pumpkin puree, milk, oil, brown sugar, and eggs, mixing until smooth.
- Pour the batter into the prepared baking dish evenly.
- In another bowl, beat the cream cheese until smooth.
- Add melted butter and vanilla to the cream cheese, mixing until combined.
- Gradually add powdered sugar, one cup at a time, until you reach a smooth and creamy consistency.
- Dollop the cream cheese mixture over the cake batter.
- Gently swirl the cream cheese into the batter using a wooden skewer.
- Sprinkle the chocolate chips evenly over the top.
- Bake for 45–50 minutes, until the center is set and the top is crackled.
- Allow to cool slightly before serving warm, or cool completely for easier slicing.
Notes
Ensure to use pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
Let the cake cool in the pan for easier slicing and serving.
This cake can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg