Fall means apples, pumpkins, leaves changing colors and lots of butternut squash soup. I love Fall because of the cozy days it brings along.
Pumpkin and apple recipes is something I look forward to the most!
This pumpkin earthquake cake has been on my wishlist for a while. I ‘ve had regular earthquake cake before, I just tried this pumpkin version for the first time.
If this is the first time you are hearing about Earthquake cake, this means cream cheese mix swirled into cake batter. I tried this kind of cake for the first time so I didn’t give it a good swirl. I will make sure to fix that next time.
I made this one with yellow cake mix. You can bake the cake from scratch and then use cream cheese mixture and give it a good swirl. I think I am crazy about the cream cheese mixture, making it a super delicious frosting that melts in your mouth. I sprinkled it with powdered sugar. You can use your favorite topping like chocolate chips, pecans or chopped almonds.
If you have never had an earthquake cake before, you should definitely try this super moist, rich and delicious pumpkin earthquake cake that’s perfect for Fall season!
Pumpkin Earthquake Cake
Ingredients
- 1 box yellow cake mix
- 1 tsp pumpkin pie spice
- 1 can pumpkin puree
- 1/2 cup butter unsalted
- 1 cup cream cheese
- 1 tsp Vanilla extract
- 2 cup Baking powder
- 1/2 cup Semi sweet chocolate Chips
Instructions
- Preheat oven to 350 degree F. Grease the 9x13 inch pan.
- Melt the butter in microwave.
- Mix in the softened cream cheese, vanilla extract and powdered sugar.
- Stir in the semi sweet chocolate chips. Set aside.
- Take a medium bowl. Combine cake mix, pumpkin puree and pumpkin pie spice.
- Pour this cake mix batter into greased pan.
- Take your cream cheese mix and drop spoonfuls on the batter. Make sure to keep some gap between each dollop.
- With your spoon, swirl the cream cheese mix into the batter.
- Bake for 45 minutes or till the inserted toothpick comes out clean.
- Allow it to cool for sometime. Serve warm slices.
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