Earthquake Pumpkin Cake (Print Version)
Ingredients:
01 -
1 box white cake mix.
02 -
1/2 cup vegetable oil.
03 -
1/2 cup water.
04 -
1 cup pumpkin puree.
05 -
1/2 cup brown sugar.
06 -
1 tsp pumpkin pie spice.
07 -
1/2 tsp ground cinnamon.
08 -
1/8-1/4 tsp ground allspice.
09 -
1 tsp vanilla extract.
10 -
3 eggs.
11 -
8 oz cream cheese (room temperature).
12 -
3 cups powdered sugar.
13 -
1/2 cup butter (melted).
14 -
1 cup pecans.
15 -
1 cup shredded sweetened coconut.
16 -
1/4 cup milk chocolate chips (optional).
17 -
1/4 cup butterscotch chips (optional).
Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
02 -
Sprinkle shredded coconut and chopped pecans over the bottom of the baking pan and set aside.
03 -
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 well combined.
04 -
Pour the cake batter over the coconut and pecans in the prepared pan.
05 -
In a separate bowl, whisk together the cream cheese, melted butter, and powdered sugar until smooth.
06 -
Dollop spoonfuls of the cream cheese mixture over the pumpkin cake batter, then use a knife or toothpick to swirl the cream cheese into the cake batter.
07 -
Sprinkle the optional chocolate chips and butterscotch chips on top, then swirl them gently into the cake batter.
08 -
Bake for 40-45 minutes, until the top of the cake is set and the center jiggles slightly when the pan is tapped.
09 -
Allow the cake to cool before serving. It can be enjoyed warm, at room temperature, or chilled.
10 -
Store any leftovers in the fridge due to the cream cheese filling.
Notes:
01 -
This Earthquake Pumpkin Cake is a rich, spiced dessert that combines a pumpkin-flavored cake with a creamy swirl of cream cheese filling. The added coconut and pecans create a delicious texture in each bite.
02 -
Store leftovers in the fridge for up to 3-4 days, and enjoy chilled or reheated.