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Pumpkin Earthquake Cake

A rich, gooey dessert that captures the flavors of fall, perfect for sharing with friends and family.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American, Fall
Servings 12 servings
Calories 400 kcal

Ingredients
  

For the Cake

  • 2 cups Pumpkin puree
  • 1 cup Sugar
  • 1 cup Brown sugar
  • 1 cup Vegetable oil
  • 4 large Eggs
  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Ground cloves

For the Cream Cheese Mixture

  • 8 oz Cream cheese (softened)
  • 1 cup Powdered sugar

Optional Add-Ins

  • 1/2 cup Chopped nuts Adds a crunchy texture
  • 1 cup Chocolate chips Adds sweetness

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C).
  • Grease and flour a 9x13 inch baking pan.
  • In a large bowl, mix together pumpkin puree, granulated sugar, and brown sugar.
  • Add vegetable oil and eggs, and beat until combined.
  • In another bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
  • Gradually add the dry mixture to the wet mixture, stirring gently until combined.

Baking

  • Pour the batter into the prepared pan and spread evenly.
  • In a separate bowl, beat cream cheese and powdered sugar until smooth.
  • Drop spoonfuls of the cream cheese mixture over the pumpkin batter and swirl gently with a knife.
  • If desired, sprinkle nuts and chocolate chips on top.
  • Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cooling and Serving

  • Let the cake cool in the pan before serving.

Notes

Consider using a mix of cream cheese and Greek yogurt for a tangy flavor. For extra flavor, add pumpkin spice to the batter.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 5gFat: 18gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 35g
Keyword Cozy Dessert, Earthquake Cake, Fall Dessert, Pumpkin Cake
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