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Pumpkin Earthquake Cake - a moist pumpkin cake with coconut, pecans, and swirled with a cream cheese mixture. You want to make this for fall! the-girl-who-ate-everything.com

Pumpkin Earthquake Cake

This Pumpkin Earthquake Cake recipe is a moist pumpkin cake with coconut, pecans, and swirled with a cream cheese mixture which gives it the "earthquake" look!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 16 servings
Author Christy Denney

Ingredients

  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans

For the cake:

  • 1 (15.25 oz) yellow cake mix
  • 3 eggs
  • 1 cup canned pumpkin puree
  • 3/4 cup water
  • 1/2 cup oil
  • 1/3 cup granulated sugar
  • 2 teaspoons pumpkin pie spice

Filling:

  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup butter , melted
  • 3 cups powdered sugar

Topping:

  • 1/2 cup milk chocolate chips (or semi-sweet chocolate chips)

Instructions

  1. Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
  2. Sprinkle the coconut and pecans evenly over the bottom of the dish.
  3. For the cake: In a large bowl, combine the cake mix, eggs, pumpkin, water, oil, sugar, and pumpkin pie spice. Mix until well combined and pour over the coconut and pecans.
  4. For the filling: Place cream cheese in a medium bowl and microwave for about a minute or until it's really soft. Add the melted butter and stir until combined. Add the powdered sugar and stir until smooth.
  5. Place dollops of the filling all over the top of the cake batter and then using a knife, gently swirl it through.
  6. Sprinkle with chocolate chips and bake for 30-40 minutes. Because of the filling the cake will not look completely done but will as it cools. Serve warm. Great with ice cream too!

Recipe Notes

Source: The Girl Who Ate Everything