Dessertscookiesandcups4.4
Pumpkin Earthquake Cake
This Pumpkin Earthquake Cake is one of my favorite pumpkin cake recipes! It's soft and moist with a crackly top, and swirled with buttery cream cheese and coconut.
👥 10 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- saucepan
- whisk
- knife
📝 Preparation Steps
1
Preheat the oven to 350°F.
2
Coat a 9×13 pan with nonstick spray and sprinkle coconut in the bottom of the pan. Set aside.
3
In the bowl of your stand mixer fitted with the paddle attachment mix the cake mix, milk, oil, eggs, pumpkin and pumpkin pie spice on low for ⏱️ 30 seconds. Increase the mixer speed to medium and mix for ⏱️ 2 minutes, scraping the sides of the bowl as necessary.
eggs4pumpkin pie spice1 tablespoon
4
Pour the cake batter on top of the coconut mixture.
5
Place the cream cheese and butter in a medium saucepan over medium- low heat. Stirring constantly, melt the mixture together. Remove from the heat immediately and whisk in the powdered sugar until the mixture is smooth.
cream cheese, cubed8 ouncespowdered sugar4 cups
6
Drizzle this evenly on top of the cake batter. Sprinkle the white chips evenly on top. Using a knife, lightly swirl the cream cheese mixture into the batter.
cream cheese, cubed8 ounces
7
Bake the cake for ⏱️ 45 minutes. The edges will be set and the center will be slightly loose.
8
Allow the cake to cool for about ⏱️ 30 minutes and slice and serve for a gooey cake. You can also allow the cake to cool completely before serving.
Nutrition Facts
calories
524 calories
fat Content
31.8 g
serving Size
1 slice
fiber Content
1.7 g
sugar Content
51.6 g
sodium Content
169.2 mg
protein Content
5.6 g
trans Fat Content
0 g
cholesterol Content
123.8 mg
carbohydrate Content
57.2 g
saturated Fat Content
20.9 g
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