Description
Indulge in the ultimate fall dessert with this Pumpkin Earthquake Cake! Featuring a spiced pumpkin cake base swirled with a creamy cheesecake layer, this stunning treat is perfect for autumn gatherings. Its moist texture, irresistible flavor, and signature “earthquake” cracks will make it the highlight of your dessert table.
Ingredients
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
8 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat Oven
- Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Make Cake Batter
- In a large bowl, mix yellow cake mix, pumpkin puree, eggs, oil, cinnamon, nutmeg, and baking soda until smooth.
- Prepare Cheesecake Filling
- Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, mixing until smooth.
- Assemble Cake
- Pour cake batter into prepared dish. Drop spoonfuls of cheesecake filling over the top and swirl with a knife. Sprinkle nuts, if desired.
- Bake
- Bake for 40-45 minutes, or until a toothpick comes out with moist crumbs.
- Cool and Serve
- Let cool for 10-15 minutes before serving warm or at room temperature.
Notes
For enhanced flavor, use pumpkin pie spice instead of individual spices.
Double the cheesecake filling for extra creaminess.
Serve with whipped cream, vanilla ice cream, or caramel drizzle for added indulgence.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 290 kcal per serving
