It can be argued that this is the ultimate season of ‘dessert’. There’s no yummier way to embrace the tradition, and the season, than in the form of this fluffy, moist, chocolatey Pumpkin Spice Earthquake Cake.
Candles are lit all around me, including my fire. The cold weather has not only hit here, but firmly entrenched itself.
That just means it’s time we stock up on sherpa blankets, and fuzzy slippers- we keep things cozy around here. We’re one of those weird families that keep our thermostat low, and quality time high. We love cuddling up on our big couch, a couple blankets shared between us.
All that is well and good, but there’s still nothing quite like a good dessert to keep you company (and to keep ya warm at night). So that means it’s time for me to up my dessert game, even before the big Holiday push gets here.
Long before the big dinners, and even bigger dishes, actually roll around- I’m still craving some of my favorite seasonal flavors. Namely, pumpkin.
By pumpkin, I mean the plain, un-spiced, pureed variety. I’m not gonna lie- not the biggest pumpkin pie spice fan over here. I have a serious aversion to flavors like cinnamon, all spice, nut meg- all that- that only really lets up on the holidays. I do enjoy it in small doses though, and in certain dessert it’s a must for me.
I just don’t understand my friends who’re on the pumpkin pie spice is life bandwagon. Insisting on pumpkin pie spice in all the things. Something just shouldn’t include that in the ingredients list. My Pumpkin Spice Earthquake Cake though, that’s a dessert the demands it’s spice- and I enjoy every single teaspoon of it.
Have I piqued your interest yet? Wondering what exactly is an ‘earthquake’ cake?
An earthquake cake is a cake, that at first glance, seems like just a cake- but it’s so much more. So much more that it’s gonna cause a rumble & shake up the seasonal dessert world.
Earthquake cakes typically feature some flavor of traditional box cake mix, with a lucious cream cheese filling swirled throughout, plenty of butter, and a heaping helping of ooey, gooey chocolate chips added for good measure.
It’s the perfect mash up of yummy ingredients, so it was only natural that I’d give this cake a Fall theme- and get my pumpkin fix.
Don’t let this Pumpkin Spice Earthquake Cake fool you, and even novice bakers shouldn’t be daunted. It’s super easy to whip up.
In a large mixing bowl, you’re going to whisk together all of the cake ingredients. That’s going to poured into a lightly greased, prepared 9×13 inch baking dish. I like to use a spatula to gently spread the batter to ensure it’s even- but that’s a totally optional step.
In another mixing bowl, or in the bowl of a stand mixer, whip together the cream cheese filling. Using a spoon, place dollops of the cream cheese filling evenly out over the cake mix batter. Using a butter knife, gently stir the cream cheese in so that they don’t completely mix together, but instead a lovely swirl effect is created.
Chocolate chips are sprinkled lovingly over top, and then the whole shebang is baked at 350 degrees for 30-35 minutes. While the cake is going to come out of the oven smelling heavenly, resist the urge to cut it and eat it until it’s completely cooled. It needs the time to rest and firm up, otherwise it will still be delicious- but so soft it will fall apart.
A sweet, slightly savory pumpkin spice cake is riddled with delicious ribbons of cream cheese filling and topped with gooey, melted chocolate chips- making this Pumpkin Spice Earthquake Cake the new ‘it’ dessert for Fall.
Other Fall Desserts You Might Also Enjoy:
- Caramel Apple Snickers Salad
- Apple Walnut Bread
- Caramel Apple Blondies
- Crockpot (Or Not) Pumpkin Bread
- Pumpkin Mincemeat Pie
Pumpkin Spice Earthquake Cake
- 1 box Betty Crocker Spice Cake Mix w/ Pudding in the mix
- 3 eggs
- 1 cup canned 100% pure pumpkin
- ¾ cup water
- ½ cup vegetable oil
- 1/3 cup granulated sugar
- 2 tsp pumpkin pie spice
For The Cream Cheese Filling
- 8 oz room temperature cream cheese
- 1 stick unsalted butter
- 3 cups powdered sugar
- chocolate chips for topping optional
- Preheat oven to 350 degrees. Prepare a 9x13 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 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 spoonful’s of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 30-35 minutes.
- When done, allow the cake to almost completely cool. If you cut before it cools, the cake will be very soft.