????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

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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.