Pumpkin Earthquake Cake Recipes

PUMPKIN EARTHQUAKE CAKE

Steps:

• Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
• Sprinkle the coconut and pecans evenly over the bottom of the dish.
• For the cake: In a large bowl, combine the cake mix, eggs, pumpkin, water, oil, sugar, and pumpkin pie spice. Mix until well combined and pour over the coconut and pecans.
• For the filling: Place cream cheese in a medium bowl and microwave for about a minute or until it's really soft. Add the melted butter and stir until combined. Add the powdered sugar and stir until smooth.
• Place dollops of the filling all over the top of the cake batter and then using a knife, gently swirl it through.
• Sprinkle with chocolate chips and bake for 30-40 minutes. Because of the filling the cake will not look completely done but will as it cools. Serve warm. Great with ice cream too!

PUMPKIN EARTHQUAKE CAKE

Steps:

• 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.

PUMPKIN EARTHQUAKE CAKE

Steps:

• 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)

PUMPKIN EARTHQUAKE CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick cooking spray.
• Add the cake mix, pumpkin, eggs, water, oil, sugar, and pumpkin spice in a large mixing bowl. Mix with a hand mixer or whisk until the cake mix is incorporated.
• Pour the batter in the prepared pan.
• In a separate microwave-safe bowl, melt the butter in the microwave for 30 seconds.
• Beat the cream cheese in with the melted butter with a hand mixer.
• Add in the powdered sugar and beat until well combined.
• Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife or skewer, gently swirl through the cream cheese.
• Sprinkle chocolate chips on top.
• Place the pan in the preheated oven and bake for 30-35 minutes or until done. Insert a toothpick in the center of the cake and if it's done it will come out clean.
• When done, allow the cake to almost completely cool. If you cut before it cools, the cake will be very soft.

PUMPKIN EARTHQUAKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Microwave butter in a bowl for 30 seconds and stir. Continue to microwave at 10-second intervals until butter is completely melted. Set aside to cool while you prepare the cake.
• Combine cake mix, eggs, pumpkin, milk, oil, and pumpkin spice in a bowl. Beat with a hand mixer until batter is well combined. Pour into the greased baking dish.
• Combine melted butter and Neufchatel cheese in a bowl; beat with a hand mixer until well incorporated, 3 to 4 minutes. Mix in powdered sugar, 1/2 cup at a time, until well combined. Add vanilla and salt; mix to combine. Drop spoonfuls of Neufchatel mixture onto the cake batter. Swirl mixture with a knife. Sprinkle pumpkin spice chips on top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 38 to 42 minutes. Remove from the oven and transfer to a wire rack. Cool completely before removing from the baking dish.

PUMPKIN EARTHQUAKE CAKE RECIPE

Steps:

• Prepare cake mix according to the package directions. Pour batter into prepared pan. Spoon dollops of the cream cheese mixture onto the batter leaving a 1" edge. Lightly swirl the batter around continuing to leave a 1" edge. Bake in preheated oven for 40-45 minutes. Allow to cool before slicing.

PUMPKIN EARTHQUAKE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees; grease a 9 x 13" pan. Melt the butter in the microwave or on the stove top. Mix in the softened cream cheese, vanilla, and powdered sugar. Stir in the butterscotch chips; set aside. Stir in the butterscotch chips; set aside. Pour into the prepared pan. Spoon dollops of the cream cheese mixture onto the batter. Take a butter knife and swirl the cream cheese mixture into the batter. Bake for 40-45 minutes. Allow to cool.