I am not sure what took me so long to create a pumpkin version of my Earthquake Cake. That cake recipe, just begs to be adapted with all sorts of flavors…I’m thinking Red Velvet Earthquake Cake, Mint Chocolate Earthquake Cake…I could go on and on…
But I got busy doing the obvious today, and couldn’t wait another second to share this AMAZING Pumpkin Cake recipe with you guys! I thought my Pumpkin Dump Cake couldn’t be topped,
Pumpkin Earthquake Cake
Time: 15 minutesCook Time: 45 minutesTotal Time: 1 hourYield: serves 10Category: CakeMethod: BakingCuisine: Dessert
Description
Pumpkin Earthquake Cake is hands down one of the best pumpkin cake recipes ever!
Ingredients
1 cup shredded sweetened coconut
1 box yellow cake
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
8 ounces cream cheese, cubed
1/2 cup butter, cubed
4 cups powdered sugar
1/2 cup white chocolate chips
Instructions
Preheat the oven to 350°F.
Coat a 9×13 pan with nonstick spray and sprinkle coconut in the bottom of the pan. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the cake mix, milk, oil, eggs, pumpkin and pumpkin pie spice on low for 30 seconds. Increase the mixer speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.
Pour the cake batter on top of the coconut mixture.
Place the cream cheese and butter in a medium saucepan over medium- low heat. Stirring constantly, melt the mixture together. Remove from the heat immediately and whisk in the powdered sugar until the mixture is smooth.
Drizzle this evenly on top of the cake batter. Sprinkle the white chips evenly on top. Using a knife, lightly swirl the cream cheese mixture into the batter.
Bake the cake for 45 minutes. The edges will be set and the center will be slightly loose.
Allow the cake to cool for about 30 minutes and slice and serve for a gooey cake. You can also allow the cake to cool completely before serving.
Notes
Store airtight at room temperature for up to 3 days. I know this cake has cream cheese in it, so if you prefer to store in the refrigerator, allow it to come up to room temperature, or warm before serving.
You can omit the coconut if you prefer, and you can also use chocolate chips or nuts in place of the white chips.