Pumpkin Earthquake Cake
Pumpkin Earthquake Cake is a fantastic fall dessert. A spice cake swirled with a pumpkin cream cheese filling, chopped nuts and white chocoalte chips. The ultimate pumpkin cake recipe.
Servings 15 servings
Ingredients
Cake Batter
- 15 oz box Spice Cake Mix
- 1 can Pumpkin Puree
- 3/4 cup Buttermilk
- 3 large Eggs room temperature
- 1/2 cup vegetable Oil
- 1/2 cup Brown Sugar packed
- Favorite chopped Nuts optional
Filling
- 10 oz Cream Cheese room temperature
- 1/2 cup salted Butter melted
- 4 cups Confectioners’ Sugar
- 1/2 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 cup White Chocolate Chips or favorite flavors
Instructions
- Preheat the oven to 350 degrees. Grease your 9x13 baking dish with cooking spray. Then set to the side.
- In a large mixing bowl add the cake mix, pumpkin puree, buttermilk eggs, oil and brown sugar. Mix well to combine.
- Then fold in the nuts. Then pour the cake batter into the baking dish.
- In a medium bowl you will add the softened cream cheese and mix for a minute or so to whip it till it is velvety.
- Next add the butter, spices, and a bit of the powdered sugar a little at a time. Scrape down the sides to ensure it fully incorporates.
- Then you will add dollops of the cream cheese mixtureover the cake. I used a cookie scoop.
- Use a knife or spatula and swirl the batter so the cream cheese swirls into the cake mix.
- Top with white chocolate chips and then bake for 40-45 minutes or until the cake is fully cooked. You can to stick a toothpick in the center of the cake and it comes out clean of wet batter.
- Once done place on a wire rack and allow the cake to cool for about an hour.
- Refrigerate any cake you do not eat right away.