Pumpkin Earthquake Cake
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This Pumpkin Earthquake Cake starts with a boxed spice cake mix and gets a flavorful upgrade from pumpkin puree, warm spices, and a rich cream cheese swirl. It’s an easy fall dessert with gooey, crackled layers that give every bite a mix of soft cake and creamy filling.
Easy Pumpkin Spice Earthquake Cake
I recently tried an earthquake cake for the first time and instantly understood the hype. The gooey, crackly top and pockets of creamy filling were so good, I couldn’t stop thinking about different flavor twists to try. I knew I had to make a fall version, and this one really hits the mark. It starts with my favorite Duncan Hines spice cake mix and a full cup of pumpkin puree, just like I use in my Cinnamon Sugar Pumpkin Donuts and 3 Ingredient Pumpkin Bread.
You can serve this easy pumpkin dessert warm or at room temperature. I prefer mine warm and topped with a scoop of vanilla ice cream. If I’m feeling extra, a drizzle of caramel sauce takes it totally over the top.
If you love the combo of pumpkin and cream cheese, check out my Easy Pumpkin Cookies with cream cheese frosting.
Ingredients
- Spice cake mix – Forms the base of the cake. I used Duncan Hines.
- Pumpkin puree – Adds moisture and natural pumpkin flavor.
- Milk – Helps loosen the batter to the right consistency.
- Canola or vegetable oil – Keeps the cake soft and tender.
- Light brown sugar – Adds sweetness with a hint of molasses.
- Large eggs – Bind the batter and provide structure.
- Cream cheese – Creates a creamy, tangy swirl throughout the cake.
- Unsalted butter – Combines with the cream cheese to form a rich filling.
- Vanilla extract – Enhances the flavor of the cream cheese mixture.
- Powdered sugar – Sweetens and thickens the cream cheese layer.
- Semi-sweet chocolate chips – Add texture and flavor to the cake.
How to Make the Earthquake Cake Recipe
- Prep – Preheat the oven to 350 degrees F and grease a 9×13-inch baking pan.
- Make the cake batter – In a large bowl, whisk together the spice cake mix, pumpkin puree, milk, oil, brown sugar, and eggs until smooth.
- Pour into pan – Spread the cake batter evenly into the prepared baking dish.
- Make the filling – In a separate bowl, beat the cream cheese until smooth. Beat in the melted butter and vanilla, then mix in the powdered sugar one cup at a time until fully combined.
- Add filling to cake – Spoon the cream cheese mixture over the cake batter in dollops. Use a wooden skewer to swirl it into the top layer gently.
- Add chocolate chips – Sprinkle 1/2 cup chocolate chips evenly over the top of the cake.
- Bake – Bake for 45–50 minutes, or until the center is set and the top has crackled.
- Cool and serve – Let the cake cool slightly before serving warm, or cool completely for cleaner slices.
Variations and Substitutions
- Use a different cake mix – Yellow or vanilla cake mix can be used in place of spice cake for a milder flavor. Add 2-3 teaspoons of pumpkin pie spice if using a plain mix.
- Swap the chocolate chips – Use white chocolate, cinnamon chips, or chopped pecans for a different twist.
- Use maple extract – Swap vanilla for maple extract in the cream cheese mixture for added fall flavor.
Tips for Success
- Use room temperature cream cheese – It mixes more smoothly and helps avoid lumps in the filling.
- Don’t over-swirl – A few gentle swirls with a skewer are enough; over-mixing can muddy the layers.
- Check for doneness – The cake should be set in the center, but may still look slightly gooey from the filling—this is normal.
- Cool before slicing – For neater slices, let the cake cool completely before cutting.
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Did you love this easy pumpkin dessert? Please leave a star rating and share your thoughts in the comments below.
Pumpkin Earthquake Cake Recipe
Ingredients
- 1 (15.25-ounce) box spice cake mix (I used Duncan Hines)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup milk
- 1/2 cup canola or vegetable oil
- 1/4 cup light brown sugar
- 3 large eggs
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the spice cake mix, pumpkin puree, milk, oil, brown sugar, and eggs until smooth.
- Pour the batter into the prepared baking dish and spread evenly.
- In a separate bowl, beat the cream cheese until smooth.
- Add melted butter and vanilla to the cream cheese and beat until combined.
- Mix in powdered sugar, one cup at a time, until smooth and creamy.
- Spoon the cream cheese mixture over the cake batter in dollops.
- Use a wooden skewer to gently swirl the cream cheese into the top layer.
- Sprinkle the chocolate chips evenly over the top.
- Bake for 45–50 minutes, or until the center is set and the top is crackled.
- Let cool slightly before serving warm, or cool completely for cleaner slices.
Notes
- Store tightly covered at room temperature for up to 2 days or in the fridge for up to 5 days.
- To freeze, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge or microwave in short intervals.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
Just made it this weekend. It is a hot mess. The cream cheese is so thick that it sinks to the bottom and makes the cake difficult to cut. The flavor is fine, but soooo sweet.
Thanks for your feedback. You mentioned the cream cheese was thick and sank to the bottom, making the cake difficult to cut. I haven’t experienced that myself, can you tell me more about what happened when you were cutting into it? I’m wondering if the cake may have been a little underbaked or if it didn’t sit in the pan long enough before cutting. What brand and size of cake mix did you use? That can impact the texture if a smaller mix was used. The cake is sweeter, but it shouldn’t be unpleasantly so. Did you use pumpkin puree or pumpkin pie filling? That difference can definitely affect the result.