Description

Pumpkin Earthquake Cake is a moist, flavorful fall dessert featuring a rich pumpkin-infused yellow cake swirled with a creamy, sweet cheesecake filling and topped with crunchy nuts. Perfect for cozy gatherings, this cake blends warm spices, pumpkin puree, and a luscious cream cheese topping, resulting in a delightful mix of textures and flavors that evoke the essence of autumn.

Ingredients

Scale

Cake Batter

1 box yellow cake mix
1 (15 oz) can pumpkin puree
3 large eggs
1/2 cup vegetable oil
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda

Cheesecake Filling

8 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract

Optional Topping

1/2 cup chopped pecans or walnuts

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing and flouring it to prevent sticking.
Make Cake Batter: In a large bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, and baking soda. Stir the mixture until it is smooth and well blended.
Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar and vanilla extract, mixing thoroughly to create a silky cheesecake filling.
Assemble Cake: Pour the pumpkin cake batter evenly into the prepared baking dish. Drop spoonfuls of the cheesecake filling over the top of the batter. Use a knife or skewer to gently swirl the cheesecake filling into the cake batter, creating a marbled effect. If desired, sprinkle chopped pecans or walnuts evenly over the top.
Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out with moist crumbs but no raw batter.
Cool and Serve: Allow the cake to cool in the dish for 10 to 15 minutes. Serve warm or at room temperature for the best flavor and texture experience.

Notes

You can substitute the chopped pecans or walnuts with other nuts or leave them out entirely to suit your preference or allergies.
Be sure not to overmix the batter once combined to keep the cake tender and moist.
For a more intense pumpkin flavor, consider adding 1/2 teaspoon of pumpkin pie spice in addition to cinnamon and nutmeg.
This cake keeps well for up to 3 days when wrapped tightly and stored in the refrigerator.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.