Pumpkin Earthquake Cake

This Pumpkin Earthquake Cake is an easy yet delicious dessert you’ll want at your Thanksgiving table. The prep is quick, but the result is a total showstopper.

Prep Time20

Cook Time50

Total Time1 10

Servings:

Calories: 613kcal

Author: Karin and Ken

Ingredients

For the Pumpkin Cake

1 box spice cake mix
1 cup canned pumpkin puree
½ cup vegetable oil
½ cup milk
3 large eggs
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ cup chopped pecans

For the Cream Cheese Swirl

8 ounces cream cheese softened
½ cup 1 stick unsalted butter, melted
3 cups powdered sugar
1 teaspoon vanilla extract

For Topping

½ cup semi-sweet chocolate chips
¼ cup chopped pecans

Instructions

Preheat oven to 350°F and grease or line a 9x13-inch pan with parchment paper.
In a large bowl, combine the spice cake mix, pumpkin puree, oil, milk, eggs, vanilla, and cinnamon. Mix until smooth and creamy. Stir in the chopped pecans. Pour the pumpkin batter into the prepared pan and spread evenly.
In another bowl, beat together the softened cream cheese, melted butter, powdered sugar, and vanilla until smooth. Drop large spoonfuls of the cream cheese mixture over the pumpkin batter.
Use a knife or spatula to gently swirl the mixtures together, creating a marbled effect—but don’t overmix.
Sprinkle chocolate chips and extra pecans evenly over the top.
Bake for 45–50 minutes, or until the edges are set and the center is slightly gooey. The cake will appear cracked and uneven—that’s the signature “earthquake” look!
Cool completely before slicing. Serve warm or at room temperature.

Notes

Allow the cake to cool completely before you slice it to prevent the gooey parts from causing the cake to fall apart.
It’s normal for the cream cheese swirl to still be gooey after the cake is baked. As long as the cake batter is set, you’re good!
Be careful not to overmix the batter so the cake doesn’t collapse as it bakes, but rather form cracks like those from an earthquake.

Nutrition