Recipes

Pumpkin Spice Earthquake Cake

October 29, 2024 Lady

Adapted by: The Best Cake Recipes

I think this is the fourth year I have made this Pumpkin Earthquake Cake for J’s birthday, and it’s always the biggest hit. So much so that I’ve also made it for Thanksgiving instead of a pumpkin pie and it was also very well-received. Your guests will be asking for the recipe!

Ingredients

Cake Batter:

1 box Betty Crocker Spice Cake Mix
3 large eggs
1 cup pumpkin puree (canned)
¾ cup water
½ cup applesauce
1/3 cup granulated sugar
2 teaspoons pumpkin pie spice

Cream Cheese Filling:

8 ounces cream cheese (room temperature)
1/2 cup unsalted butter (melted)
3 cups powdered sugar
1/2 cup chocolate chips

Instructions

Preheat oven to 350 degrees. Spray a 9×13 baking pan with non-stick spray.
In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour batter into the prepared pan.
In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined.
Place spoonfuls of the cream cheese mixture all over the top of the cake mixture (there will be some of he cream cheese mixture leftover.) Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 60-70 minutes (my oven takes closer to 70) or until center is set.
Allow the cake to almost completely cool before cutting. If you cut before it cools, the cake will be very soft and won’t cut cleanly.
Store in an airtight container in the refrigerator.