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!
- 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
- 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!).
- Category: Dessert
Keywords: cake, pumpkin, cream cheese, dessert, fall baking, holiday favorite