Friday, January 3, 2020

Easy Pumpkin Earthquake Cake

This easy Pumpkin Earthquake Cake is ideal for fall! It’s made with a moist, cake mix that’s been doctored up with canned pumpkin, pumpkin spice and more. There’s a cheese filling swirled into a pumpkin cake and chocolate chips sprinkled on top. I even have a chocolate spread earthquake cake recipe for the chocolate spread lovers too.

It’s going to be that point of the year that everything pumpkin are going to be exposure online. I can’t help myself and need everything fall to be happening now, so I’m getting to get a start on sharing some recipes. My family doesn’t seem to mind, so I’m sure you won’t either.

Easy Pumpkin Earthquake Cake
Easy Pumpkin Earthquake Cake

Does this pumpkin earthquake cake got to be refrigerated? Yes! Whenever there’s cheese involved, you would like to form sure it’s covered with wrapping and stored within the refrigerator.

Can I substitute the chocolate chips? Yes! you'll use semi-sweet, butterscotch, chocolate , etc rather than chocolate chips. Personally, i feel pumpkin earthquake cake with butterscotch chips sounds amazing.

Easy Pumpkin Earthquake Cake

INGREDIENTS:
Cake:

  • 1 box (15.25 ounces) Spice Cake Mix w/ Pudding in the mix
  • 3 large eggs
  • 1 cup canned 100% pure pumpkin
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 1/3 cup granulated sugar
  • 2 teaspoons pumpkin pie spice

Cream Cheese Filling:

  • 8 ounces cream cheese room temperature
  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 1/2 cup milk chocolate chips optional

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick cooking spray.
  2. Add the cake mix, pumpkin, eggs, water, oil, sugar, and pumpkin spice in a large mixing bowl. Mix with a hand mixer or whisk until the cake mix is incorporated.
  3. Pour the batter in the prepared pan.
  4. In a separate microwave-safe bowl, melt the butter in the microwave for 30 seconds.
  5. Beat the cream cheese in with the melted butter with a hand mixer.
  6. Add in the powdered sugar and beat until well combined.
  7. Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife or skewer, gently swirl through the cream cheese.
  8. Sprinkle chocolate chips on top.
  9. Place the pan in the preheated oven and bake for 30-35 minutes or until done. Insert a toothpick in the center of the cake and if it's done it will come out clean.
  10. When done, allow the cake to almost completely cool. If you cut before it cools, the cake will be very soft.