Earthquake Pumpkin Cake (Print version)
A gooey spiced pumpkin sheet cake with cream cheese swirls, pecans, coconut, and chocolate chips baked into every slice.
# Ingredients:
For the bottom layer
01 -
1 cup (85 g) sweetened shredded coconut
02 -
1 cup (110 g) chopped pecans
For the pumpkin cake
03 -
1 box (15.25 oz or 432 g) white cake mix
04 -
1 cup (245 g) pumpkin puree
05 -
1/2 cup (100 g) packed brown sugar
06 -
1/2 cup (120 ml) vegetable oil
07 -
1/2 cup (120 ml) water
08 -
3 large eggs
09 -
1 teaspoon vanilla extract
10 -
1 teaspoon pumpkin pie spice
11 -
1/2 teaspoon ground cinnamon
12 -
1/8 teaspoon ground allspice
For the cream cheese swirl
13 -
8 oz (225 g) cream cheese, softened
14 -
1/2 cup (113 g) unsalted butter, melted and slightly cooled
15 -
3 cups (360 g) powdered sugar
For the topping
16 -
1/4 cup (43 g) semisweet chocolate chips
17 -
1/4 cup (43 g) butterscotch chips
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish well.
02 -
Sprinkle the shredded coconut and chopped pecans evenly over the bottom of the prepared baking dish.
03 -
In a large bowl, beat the cake mix, pumpkin puree, brown sugar, oil, water, eggs, vanilla, pumpkin pie spice, cinnamon, and allspice until smooth. Pour the batter over the coconut and pecans.
04 -
In a separate bowl, beat the softened cream cheese, melted butter, and powdered sugar until thick and mostly smooth.
05 -
Drop spoonfuls of the cream cheese mixture over the pumpkin batter. Use a butter knife to make wide swirls, leaving visible pockets of cream cheese.
06 -
Sprinkle the chocolate chips and butterscotch chips over the top. Bake for 36-42 minutes, until the top is set and the center jiggles gently when the pan is moved.
07 -
Let the cake cool for at least 45 minutes before slicing. Serve slightly warm or chill for cleaner squares.
# Good to know:
01 -
Use pumpkin puree, not pumpkin pie filling.
02 -
The cake is meant to have a soft, gooey center.
03 -
Chill before slicing for neater squares.