Pumpkin Earthquake Cake




Pumpkin Earthquake Cake

Author Catherine's Plates


  • 1 (15.25 oz) box Spice Cake Mix
  • 3 large eggs, room temperature
  • 1 (15 oz) can 100% pure pumpkin
  • 3/4 cup milk
  • 1/2 cup melted butter
  • 1/3 cup granulated white sugar
  • 2 tsp pumpkin pie spice

Cream Cheese Filling

  • 8 oz cream cheese, room temperature
  • 1/2 cup melted butter
  • 2 1/2 cups powdered sugar
  • 1/2 cup white chocolate chips
  • 1/2 cup semi sweet chocolate chips


  • Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
  • In a large bowl whisk together cake mix, eggs, pumpkin, milk, butter, sugar, and pumpkin spice until well combined.
  • Pour batter into prepared baking dish.
  • In a medium bowl beat the cream cheese and butter together using an electric hand mixer until smooth. Beat in powdered sugar 1/2 cup at a time until well incorporated.
  • Place spoonfuls of the mixture all over the top of the pumpkin batter. Using a knife swirl the pumpkin batter through the cream cheese mixture. Don't over swirl. Sprinkle the chips on top.
  • Place in preheated oven for 30-35 minutes until a toothpick inserted in the center of cake comes out clean. Allow cake to cool completely before serving. (Cake will be very moist.)

2 thoughts on “Pumpkin Earthquake Cake”

Comments are closed.