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Pumpkin Spice Earthquake Cake

A simple boxed pumpkin spice cake gets the gourmet treatment with a cream cheese layer, and a heaping helping of chocolate chips added for good measure.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 740kcal
Author: Meaghan @ 4 Sons R Us


  • 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.


Calories: 740kcal | Carbohydrates: 105g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 544mg | Potassium: 345mg | Fiber: 2g | Sugar: 84g | Vitamin A: 5235IU | Vitamin C: 1.4mg | Calcium: 109mg | Iron: 4mg