Pumpkin Earthquake Cake Recipe

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This Pumpkin Earthquake Cake recipe is so delicious, the perfect Fall season dessert, or Thanksgiving dessert table addition. This delicious cake is made with a fluffy yellow pumpkin cake, a cream cheese swirl, and full of coconut, pecans, and chocolate. If you are looking for the perfect dessert for your Fall gatherings, look no further. You can’t go wrong with Earthquake cake, especially this pumpkin version.

Why we love this recipe-

• ​It doesn’t get easier than boxed cake mix, and this recipe is one of our favorite cake mix desserts.
• This is such a fun twist on the original Earthquake cake, and it is seriously one of the best Fall dessert recipes.
• It has just enough pumpkin flavor, for a dessert that everyone will rave over.
• We love a warm cake when the weather gets cool. Plus, mixed with the melty ice cream, it is just perfect.

Pumpkin Earthquake Cake Ingredients:

• 1/2 cup shredded coconut
• 1/2 cup chopped pecans
• 1 (15.25 oz.) box of yellow cake mix
• 3 eggs
• 1 cup canned pumpkin puree
• 3/4 cup water
• 1/2 cup vegetable oil
• 1/4 cup granulated sugar
• 1 tsp. pumpkin pie spice
• 8 ounces cream cheese, softened at room temperature
• 1/2 cup butter, melted
• 1/2 cup semi-sweet chocolate chips
• 3 cups powdered sugar

Directions:

Step 1: Preheat your oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking pan with non-stick spray.

Step 2: Sprinkle shredded coconut and chopped pecans into the bottom of the pan.

Step 3: In a large mixing bowl, whisk together yellow cake mix, 3 eggs, pumpkin puree, water, oil, sugar, and pumpkin pie spice. Stir until combined, and pour over the coconut and pecans in the pan.

Step 4: In another large mixing bowl, beat cream cheese with a hand mixer, until smooth.

Step 4: Add melted butter, and mix to combine.

Step 5: Slowly add powdered sugar to the mix, mixing well between additions.

Step 6: Spoon dollops of the cream cheese mixture into the cake batter. Use a butter knife to swirl the cream cheese filling through the cake.

Step 7: Sprinkle chocolate chips over the top of the cake.

Step 8: Bake for 35-40 minutes. The filling will still be gooey.

Allow the cake to cool slightly and serve warm with ice cream or whipped cream.

Substitution Ideas & Tips:

• You could swap the semi sweet chocolate chips for milk chocolate, white chocolate chips or even butterscotch chips.
• You can swap the yellow cake mix for a spice cake mix, if you prefer a spicier cake. Or, if you have white cake mix on hand, that would work just as well.
• You can omit the coconut if you don’t love it, and double the pecans used. Or, omit both of these ingredients if you prefer.
• For best results, used toasted pecans. To toast them, spread onto a baking sheet and bake at 350 for about 5 minutes or so.

This easy Pumpkin Earthquake Cake recipe is the perfect cake for Thanksgiving, or just because. Save this recipe for later- click the image below to save to Pinterest!

You might also like these other pumpkin desserts-

These Pumpkin Pie Crescent Rolls are so easy and delicious!

We love this Pumpkin Magic Cake– it is a mix of cake and pumpkin pie and another one of our holiday favorites.

For an easy no-bake recipe, try this Pumpkin Lasagna!

This recipe is great for dessert, or a snack- our easy Pumpkin Chocolate Chip bread.

For a drink to warm you up, try our easy Pumpkin Spice Hot Chocolate recipe.

This Pumpkin Crack Cake is another easy and delicious pumpkin dump cake to try.