Pumpkin Earthquake Cake is a delicious fancy boxed cake mix that is loaded with shredded coconut, pumpkin puree and pumpkin spice, nuts and more. A must make cake recipe for any and every occasion. I love making this for parties as well, it is always a huge success.
This pumpkin cake is swirled with a cream cheese filling that literally makes this a mind-blowing dessert. Serve it up for your family or for a crowd. Everyone will be tickled over the flavor.
Why This Recipe Is So Popular
Boxed Cake Mix – You will find this recipe starts with a box cake mix. It is a great way to save some prep by measuring out all the ingredients for a homemade cake.
Staple Ingredients – This cake uses staple ingredients. All the ingredients you might have on hand already in your fridge and pantry. Whip this up today in no time.
Smells Amazing – This cake is incredible on making your home smell like warm spices of the fall season. Slice into this decadent dessert.
What Do I Need To Make Pumpkin Earthquake Cake
- White Cake Mix – any brand of white cake works for this recipe.
- Pumpkin Puree – canned pumpkin puree, not pumpkin pie mix.
- Brown Sugar
- Pumpkin Pie Spice
- Shredded coconut
- Pecans – this adds a really nice crunch to the cake.
- Chocolate Chips
- Butterscotch Chips – the butterscotch adds a buttery sweet flavor to the cake.
- Cream cheese – this is the base for the cream cheese filling you swirl into the cake.
- Butter – I recommend real butter not margarine.
- Powdered Sugar
- Mixer – Whether you use a hand mixer or stand mixer, it will help to create a creamy batter. If you don’t own one reach for a large bowl and whisk!
- 9×13 Pan – Any 9×13 pan will work great for this cake recipe.
- Measuring Cups
- Mixing Bowl
How to Make Earthquake Cake
Full directions are in the printable recipe card in the bottom of the post. This is a quick walk through on how to make this dish.
Preheat oven and prep the pan. Then add the pecans and coconut on the bottom of the baking dish.
In a medium mixing bowl, mix cake mix, vegetable oil, water, pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, all spice, vanilla extract and eggs together. Mix until combined.
Pour the batter over the coconut and pecans. Spread evenly.
In a bowl make your cream cheese mixture and drop by spoonfuls on the cake, then swirl in with a knife or toothpick.
Sprinkle with chocolate and butterscotch chips, and bake as directed.
Cool and then slice and serve!
Do You Need To Refrigerate Earthquake Pumpkin Cake?
Yes, this pumpkin cake needs to be refrigerated. The reason being is the cream cheese swirled through will spoil if you do not refrigerate. Make sure to store your cake in a covered dish in the fridge. It will store for up to 5-7 days. It will dry out so it is best eaten within 3 days.
Freezing Leftover Earthquake Cake
You can also freeze this cake, if you would like. Slice what you want and place in a freezer approved container. Freeze for 2-3 months. Thaw in the fridge overnight or warm up on defrost in the microwave.
More Pumpkin Recipes
- 1 box white cake mix
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup pumpkin puree
- 1/2 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/8-1/4 tsp ground allspice
- 1 tsp vanilla extract
- 3 eggs
- 1 cup shredded coconut
- 1 cup pecans, chopped
- 1/3 cup milk chocolate chips
- 1/3 cup butterscotch chips
Cream Cheese Filling
- 8 oz cream cheese, at room temperature
- 1/2 cup butter, melted
- 3 cups powdered sugar
- Preheat oven to 350 degrees and grease a 9x13 baking pan with nonstick baking spray.
- Sprinkle coconut and pecans over the bottom of the baking pan. Set aside. In a medium mixing bowl, mix cake mix, vegetable oil, water, pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, all spice, vanilla extract and eggs together.
- Mix on medium with a hand mixer until well combined. Pour batter over the coconut and pecans. In a separate bowl mix cream cheese, powdered sugar, and melted butter together with a mixer on medium.
- Once combined, drop spoonfuls of the cream cheese mixture on top of the pumpkin cake batter.
- Using a butter knife, swirl the cream cheese and pumpkin cake together. Sprinkle chocolate chips and butterscotch chips on top and swirl the chips in with the cake.
- Bake for 35 minutes, or until the cake is set on top. Don't worry if the cake is slightly jiggly when you tap the pan. That is because of the cream cheese.
- Let cool then slice and serve.
Let cool and refrigerate, if desired, before eating. Due to the cream cheese in this recipe, store the cake, covered, in the fridge.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 541Total Fat: 36gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 87mgSodium: 190mgCarbohydrates: 52gFiber: 2gSugar: 46gProtein: 5g