This Pumpkin Earthquake Cake has a buttery cream cheese filling swirled throughout along with coconut and white chocolate chips. It might be the best pumpkin cake you’ve ever eaten!
Besides me, who is ready for all things pumpkin? October is only one day away which means pumpkin everything, right?
If you’re familiar with earthquake cakes then you know what I mean when I say they’re nearly irresistible. They are rich, gooey and ridiculously delicious! If you’re not familiar with them, earthquake cakes are generally cake batter with a delicious cream cheese filling swirled throughout with coconut and chocolate chips also thrown in.
For me, it’s one of those desserts that I have a hard time stopping once I’ve taken that first bite. It sucks you right in and you literally can’t stop shoveling it in your mouth.
Why is it called earthquake?
As the cake bakes it bubbles up and forms crevices and a crackly surface. Those crevices are filled with the buttery cream cheese filling. . . it’s delicious! I literally want to face plant into it! It’s perfectly understandable if you want to eat it straight out of the pan like I have been known to do.
The original version of earthquake cake was a chocolate one, which is fabulous, but when I saw pumpkin versions on Pinterest, I was all over it! What I loved about this recipe from Cookies & Cups, is that Shelly melts both the butter and cream cheese together. Most recipes just have you add melted butter to the softened cream cheese. I swear melting the two together is magical. Then you stir in powdered sugar and pour it on top of the cake batter and sprinkle with white chocolate chips. . . literally heaven help me!!
This is how it looks before you swirl the cream cheese mixture in and bake it. Looks pretty darn good if you ask me.
As it bakes, amazing things happen in the oven and it becomes the most delectable, gooey, sweet pumpkin cake I think I’ve ever eaten.
A FEW TIPS FOR THIS PUMPKIN EARTHQUAKE CAKE:
- Don’t follow the instructions on the back of the cake box. Follow the instructions given in this recipe.
- Earthquake cakes call for coconut to be sprinkled on the bottom of the pan before pouring the cake batter in. I know there are coconut haters out there, so feel free to leave the coconut out. Side note: I’ve mentioned before that my son Zach is not a fan of coconut, but he loved this cake and did not mind the coconut at all in it.
- You can also sprinkle pecans on the bottom of the pan with the coconut if you want a little crunch. Personal preference here. I never put nuts in it just because I’m not a fan of nuts in baked goods.
- Most recipes I found for pumpkin earthquake cake called for milk or semi-sweet chocolate chips. Feel free to use either of those in place of the white chocolate chips. I happen to LOVE the white chocolate chips in this and think you probably will too.
- This calls for a yellow cake mix with spices added, you could use a spice cake mix in its place and leave out the spices if you’d like.
Just look at that . . . is that not the most gorgeous looking thing? Don’t you just want to reach in and grab a bite? I know I do!
If you’re looking for new pumpkin desserts to try for Thanksgiving, then this is it! But I highly recommend you don’t wait until then to make it.
Have a great week!
- 1 cup shredded sweetened coconut
- 1 box yellow cake
- 1/2 cup milk
- 1/3 cup vegetable oil
- 4 eggs
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 8 ounces cream cheese, cubed
- 1/2 cup butter, cubed , cube
- 4 cups powdered sugar
- 2/3 cup white chocolate chips
Preheat the oven to 350°F. Spray a 9×13 pan with nonstick spray and sprinkle coconut in the bottom of the pan. Set aside.
In the bowl of a stand mixer mix the cake mix, milk, oil, eggs, pumpkin, pumpkin pie spice, cinnamon and nutmeg on low for 30 seconds. Increase the mixer speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.
Pour the cake batter on top of the coconut mixture. Set aside.
In a medium saucepan, melt together the cream cheese and butter over medium-low heat, stirring frequently until mixture is smooth. Remove from the heat and mix in the powdered sugar, mixing until the mixture is smooth. (I like to use my hand mixer.)
Evenly pour cream cheese mixture on top of the cake batter. Sprinkle the white chocolate chips evenly over the cream cheese layer. Using a knife, lightly swirl the cream cheese mixture into the batter.
Bake the cake for 33 to 38 minutes. The edges will be set and the center will be slightly jiggly.
Allow the cake to cool for about 30 minutes. Serve warm if you want your piece to be gooey or let cake cook completely before serving. (**Either way is delicious!).
Recipe Source: Adapted slightly from Cookies & Cups