This Earthquake Pumpkin Cake is the perfect combination of spiced pumpkin flavor and creamy swirls of rich cream cheese filling. The addition of coconut and pecans adds texture and flavor, making each bite a delicious surprise. The cream cheese filling, mixed in a unique swirl pattern, makes for a visually appealing and incredibly tasty treat. It’s a versatile cake, perfect for holiday gatherings or as an indulgent dessert on any fall night. Plus, the optional chocolate chips and butterscotch chips add an extra layer of decadence. Enjoy it warm, at room temperature, or chilled, and store any leftovers in the fridge for a delightful treat the next day.
This Earthquake Pumpkin Cake is a rich and flavorful dessert that brings together all the best fall flavors! With a spiced pumpkin base, creamy swirls of cream cheese, and a texture-boosting layer of pecans and coconut, this cake is always a hit. Every bite is packed with flavor and topped with optional chocolate and butterscotch chips, making it a decadent treat for any autumn gathering. Let’s take a look at the ingredients that make this cake unforgettable!
INGREDIENTS
- 1 box white cake mix: Forms the base of the cake, making it simple and quick to prepare.
- 1/2 cup vegetable oil: Adds moisture to the cake for a soft texture.
- 1/2 cup water: Helps the cake batter come together smoothly.
- 1 cup pumpkin puree: Adds rich pumpkin flavor and moisture to the cake.
- 1/2 cup brown sugar: Sweetens the cake and adds depth with its molasses flavor.
- 1 tsp pumpkin pie spice: Provides warm, seasonal spice to enhance the pumpkin flavor.
- 1/2 tsp ground cinnamon: A classic autumn spice that complements the pumpkin.
- 1/8-1/4 tsp ground allspice: Adds a hint of spice to deepen the flavor.
- 1 tsp vanilla extract: Rounds out the sweetness and adds depth to the cake.
- 3 eggs: Helps bind the ingredients together and gives structure to the cake.
Cream Cheese Filling:
- 8 oz cream cheese (room temperature): Adds a rich and creamy swirl to the cake.
- 3 cups powdered sugar: Sweetens the cream cheese filling to perfection.
- 1/2 cup butter (melted): Adds richness and helps create a smooth, swirlable filling.
Additional Ingredients:
- 1 cup pecans: Adds crunch and nuttiness to the bottom layer of the cake.
- 1 cup shredded sweetened coconut: Adds texture and sweetness to the cake’s base.
- 1/4 cup milk chocolate chips (optional): Adds extra chocolatey goodness.
- 1/4 cup butterscotch chips (optional): Adds a sweet, creamy flavor to the cake.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- Step 2:
- Sprinkle shredded coconut and chopped pecans evenly over the bottom of the greased baking pan. Set aside.
- Step 3:
- In a large bowl, combine the cake mix, vegetable oil, water, pumpkin puree, brown sugar, pumpkin pie spice, ground cinnamon, ground allspice, vanilla extract, and eggs. Mix until all ingredients are well combined and the batter is smooth.
- Step 4:
- Pour the pumpkin cake batter over the coconut and pecans in the prepared pan, spreading it evenly to cover the bottom layer.
- Step 5:
- In a separate bowl, whisk together the cream cheese, melted butter, and powdered sugar until the mixture is smooth and free of lumps.
- Step 6:
- Dollop spoonfuls of the cream cheese mixture on top of the pumpkin cake batter. Use a knife or toothpick to swirl the cream cheese filling into the cake batter, creating a marbled effect.
- Step 7:
- Optional: Sprinkle milk chocolate chips and butterscotch chips on top of the batter. Gently swirl them into the cake mixture for added flavor.
- Step 8:
- Bake the cake for 40-45 minutes, or until the top is set and the center jiggles slightly when the pan is gently tapped. The edges should be lightly browned.
- Step 9:
- Remove the cake from the oven and allow it to cool before slicing. This cake can be served warm, at room temperature, or chilled.
- Step 10:
- Store any leftovers in the fridge due to the cream cheese filling. Enjoy this cake within 3-4 days for the best flavor and texture.
Serving and Storage Tips
- For the best flavor, serve this Earthquake Pumpkin Cake warm or at room temperature, allowing the cream cheese filling to complement the spiced pumpkin cake perfectly.
- Store leftovers in an airtight container in the fridge for up to 3-4 days. The cake can be eaten cold, or you can warm individual slices in the microwave for 15-20 seconds.
- This cake also freezes well. Wrap it tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
Helpful Notes
- If you want to enhance the pumpkin flavor, try adding an extra 1/4 cup of pumpkin puree to the cake batter.
- Don’t skip the coconut and pecans in the base—they add a delicious texture that contrasts with the creamy filling!
- Feel free to customize the optional toppings with your favorite mix-ins. Chopped nuts, white chocolate chips, or even dried cranberries would work well in this recipe.
Tips from Well-Known Chefs
- Chef Bobby Flay recommends adding a pinch of freshly grated nutmeg to enhance the warm spices in the pumpkin cake.
- Chef Nigella Lawson suggests serving this cake with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent dessert.
WHY YOU'LL LOVE THIS RECIPE
- This Earthquake Pumpkin Cake combines the rich, spiced flavors of pumpkin with a creamy, sweet cream cheese swirl—making it the ultimate fall dessert.
- The texture is a delightful mix of soft, moist cake and crunchy coconut and pecan layers, offering the perfect bite every time.
- It’s easy to make and always a crowd-pleaser, perfect for family gatherings or holiday dinners.
VARIATIONS
- For a gluten-free version, substitute the white cake mix with a gluten-free cake mix of your choice.
- If you’re not a fan of coconut, you can omit it and replace it with additional pecans or another type of chopped nut.
- For a dairy-free option, use dairy-free cream cheese, butter, and chocolate chips in the recipe.