Best Pumpkin Earthquake Cake Recipes

PUMPKIN EARTHQUAKE CAKE

Pumpkin Earthquake Cake image

This pumpkin earthquake cake cracks and sinks throughout the top to reveal a yummy cheesecake filling. So easy to make starting out with a boxed cake mix, yet everyone will think it took hours to make.

Provided by Yoly

Categories Fruits and Vegetables Vegetables Squash

Time 55m

Yield 16

Number Of Ingredients 12

Ingredients

½ cup butter
1 (15.25 ounce) package spice cake mix with pudding (such as Betty Crocker®)
4 eggs, at room temperature
1 cup pumpkin puree
½ cup milk
½ cup oil
½ tablespoon pumpkin spice
1 (8 ounce) package Neufchatel cheese, softened
2 cups powdered sugar
½ teaspoon vanilla extract
¼ teaspoon salt
½ cup pumpkin spice baking morsels (such as Nestle® Toll House®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Microwave butter in a bowl for 30 seconds and stir. Continue to microwave at 10-second intervals until butter is completely melted. Set aside to cool while you prepare the cake.
Combine cake mix, eggs, pumpkin, milk, oil, and pumpkin spice in a bowl. Beat with a hand mixer until batter is well combined. Pour into the greased baking dish.
Combine melted butter and Neufchatel cheese in a bowl; beat with a hand mixer until well incorporated, 3 to 4 minutes. Mix in powdered sugar, 1/2 cup at a time, until well combined. Add vanilla and salt; mix to combine. Drop spoonfuls of Neufchatel mixture onto the cake batter. Swirl mixture with a knife. Sprinkle pumpkin spice chips on top.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 38 to 42 minutes. Remove from the oven and transfer to a wire rack. Cool completely before removing from the baking dish.

Nutrition Facts : Calories 343 calories, Carbohydrate 35.1 g, Cholesterol 67.4 mg, Fat 21.4 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 290.4 mg, Sugar 27.9 g

PUMPKIN EARTHQUAKE CAKE RECIPE

Pumpkin Earthquake Cake Recipe image

Provided by á-6416

Number Of Ingredients 8

Ingredients

1 box of white cake mix (you DO NOT need the ingredients on the box)
1 tsp. pumpkin pie spice
1 15 oz can of pumpkin puree
1/2 C butter
8 ounces cream cheese, softened
1 tsp. vanilla
2 C powdered sugar
1 C butterscotch chips

Steps:

Preheat oven to 350 degrees; grease a 9 x 13" pan. Melt the butter in the microwave or on the stove top. Mix in the softened cream cheese, vanilla, and powdered sugar. Stir in the butterscotch chips; set aside. Stir in the butterscotch chips; set aside. Pour into the prepared pan. Spoon dollops of the cream cheese mixture onto the batter. Take a butter knife and swirl the cream cheese mixture into the batter. Bake for 40-45 minutes. Allow to cool.

????PUMPKIN EARTHQUAKE CAKE RECIPE FROM CALL ME PMC

????Pumpkin Earthquake Cake Recipe from Call Me Pmc image

Pumpkin Earthquake Cake Recipe with a sweetened cream cheese ribbon running throughout is one of the best fall dessert recipes. It's quick and easy starting with a cake mix then jazzed up with extras.

Provided by @MakeItYours

Number Of Ingredients 18

Ingredients

1 cup shredded sweetened coconut* (optional, see note in instructions below)
1 cup pecans* (chopped, optional)
15.25 ounce box white cake mix (do not make using the instructions on the box)
½ cup coconut water
½ cup vegetable oil
1 cup pumpkin puree
½ cup brown sugar
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon pure vanilla extract
3 large eggs (at room temperature)
½ cup chocolate chips
½ cup cinnamon chips (or butterscotch chips)
8 ounces cream cheese (at room temperature)
3 cups powdered sugar (sifted)
½ cup butter (melted)

Steps:

*The first 2 ingredients, 1 cup shredded coconut and 1 cup pecans are optional. They go in the 9x13-inch pan first then the batter goes on top. You can omit them.
Preheat the oven to 350°F and grease a 9x13-inch baking pan.
If you choose to use them, sprinkle the coconut and pecans evenly over the bottom of the baking pan.
In the bowl of your electric mixer with the paddle attachment, add the cake mix, vegetable oil, water, pumpkin, brown sugar, pumpkin pie spice, cinnamon, allspice, cloves, vanilla extract, and eggs together. Mix until well combined.
Pour batter over the coconut and pecans.
After you scrape the batter into your cake pan you can add the cream cheese, melted butter, and powdered sugar to the same mixing bowl that you just used. (No need to wash it.) Mix it until creamy.
Once combined, dollop spoonfuls of the mixture on top of the pumpkin cake batter. Using a knife or toothpick, swirl the cream cheese and pumpkin cake together. you can swirl as much or little as you like.
Sprinkle chocolate chips and cinnamon (or butterscotch) chips on top and swirl the chips in with the cake.
Bake for 40-45 minutes at 350°F. The cake should be set on top but the center will still jiggle slightly when the cake pan is tapped. That's fine it will continue to cook and set up. It'll also stiffen up as it cools.
Cool slightly before serving. The cream cheese needs time to cool, set, and stiffen a little. I love eating this cake warm but you can eat it cold or reheat it in the microwave.
Store the cake in an airtight container in the refrigerator. It will stay fresh 5 to 7 days.