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!
Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
Sprinkle the coconut and pecans evenly over the bottom of the dish.
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.
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.
Place dollops of the filling all over the top of the cake batter and then using a knife, gently swirl it through.
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!