Pumpkin Earthquake Cake

Pumpkin earthquake cake layers spice cake batter over coconut, pecans, and chocolate chips, then swirls a smooth cream cheese topping through the cake. It bakes until the edges are set, with a few moist crumbs left on a toothpick inserted into a cake-only area.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Cooling 30

Total Time 1 40

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

For the base

1 cup coconut sweetened, shredded
1 cup pecans chopped
1 cup semisweet chocolate chips

For the cake

1 box (15.25 oz) spice cake mix
1 can (15 oz) pumpkin pure
3 eggs large
0.5 cup neutral oil such as canola
0.5 cup water

For the cream cheese topping

1 package (8 oz) cream cheese softened
0.5 cup unsalted butter softened
2 cups powdered sugar
1 tsp vanilla extract

Equipment

1 9x13-inch baking dish
1 electric mixer

Method

Heat the oven to 350°F.
Grease a 9x13-inch baking dish.
Scatter the coconut, pecans, and chocolate chips evenly in the dish.
In a large bowl, beat the cake mix, pumpkin, eggs, oil, and water with an electric mixer on medium speed for 2 minutes, scraping the bowl once, until smooth.
In a separate bowl, beat the cream cheese and butter until smooth.
Beat in the powdered sugar and vanilla until combined.
Spread the cake batter over the base ingredients.
Spoon the cream cheese mixture over the top and swirl it through the batter with a knife.
Bake for 45–55 minutes, until the cake edges are set and a toothpick inserted into a cake-only area comes out with a few moist crumbs.
Cool the cake in the dish for at least 30 minutes before serving.

Notes

For the cleanest doneness check, insert the toothpick into a cake-only area. Store covered in the refrigerator for up to 4 days; freeze portions for up to 2 months. For a gluten-free version, use a gluten-free spice cake mix.