Pumpkin Earthquake Cake
Packed full of flavor and fun this Pumpkin Earthquake Cake is perfect for any level baker
Packed full of flavor and fun this Pumpkin Earthquake Cake is perfect for any level baker
- 1/2 cup chocolate chips
- 2 teaspoons pumpkin pie spice
- 1 box spice cake mix
- 3 large eggs (room temperature)
- 1 cup pumpkin puree (not pumpkin pie mix)
- â¾ cup (177g) water
- â½ cup (112g) vegetable oil
- 1/3 cup (75g) granulated sugar
- 8 ounces cream cheese (room temperature)
- 1/2 cup (113g) unsalted butter (melted)
- 3 cups (375g) confectioners sugar
- Carbohydrate 5.47686373047182 g
- Cholesterol 126.539650273333 mg
- Fat 11.0741011413942 g
- Fiber 0.433966673952733 g
- Protein 4.56791114679837 g
- Saturated Fat 5.67262749868105 g
- Serving Size 1 1 Serving (51g)
- Sodium 96.511646101286 mg
- Sugar 5.04289705651909 g
- Trans Fat 1.43932644995612 g
- Calories 134 calories
Step-by-step
- Preheat oven to 350°F. Prepare a 9x13 baking pan with non-stick spray or utilizing the butter & flour method.
- Mix together the spice cake mix, pumpkin, eggs, water, oil, sugar, and pumpkin pie spice in a large bowl. Pour batter into the prepared pan. Set aside.
- In another bowl, mix the cream cheese until smooth and creamy. Add in the melted butter and powdered sugar and mix until well combined.
- Place the cream cheese into a piping bag. Pipe the cream cheese mixture on top of the cake mixture. Swirl a knife through the cream cheese. (You can also dollop the cream cheese on top instead of piping)
- Sprinkle chocolate chips on top and bake for 40-50 minutes or until an inserted toothpick is removed mostly clean. (A completely clean toothpick could mean your cake is overbaked)
- Serve warm with ice cream. (optional)
A dense spiced pumpkin crumb beneath ribbons of baked cream cheese creates deep visual fissures across the surface of this dessert, yielding pockets of molten richness that contrast sharply with the cake's tender crumb. Utilizing room-temperature eggs at 70 degrees Fahrenheit ensures proper emulsification into the batter without seizing the fats, which directly impacts the final crumb structure.
Managing Texture and Temperature
Baking requires precise thermal monitoring because the heavy cream cheese layer retains heat differently than standard cake batter. Pull the 9x13 pan from the 350°F oven precisely when a wooden tester inserted into the center emerges with a few moist crumbs clinging to it, signaling a residual internal cooking period will finish the center without drying out the edges. Fresh pumpkin puree introduces excess moisture compared to canned varieties, requiring adjustments to liquid ratios if substituted.
- Ensure cream cheese is thoroughly softened to prevent clumping during mixing.
- Avoid overbaking by checking doneness at the 40-minute mark.
- Allow the cake to cool for 20 minutes to let the cream cheese ribbons set properly.
