Pumpkin Earthquake Cake: The Ultimate Fall Dessert Explosion

Moist, rich, and delightfully messy—this Pumpkin Earthquake Cake is a fall dessert masterpiece. It’s packed with cozy spices, creamy cheesecake swirls, gooey chocolate chips, and a buttery pumpkin cake base that will have your kitchen smelling like a crisp autumn morning. If you’ve been searching for the perfect seasonal cake recipe, this one is going to shake up your dessert table (pun fully intended!).

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Overview of Recipe Content

Pumpkin Earthquake Cake is a fun twist on the classic “earthquake cake,” where the ingredients create cracks, swirls, and gooey patches as it bakes—no two slices look alike, and that’s the magic of it!

Why You’ll Love It

• Festive & seasonal: Perfect for fall gatherings, Thanksgiving, or just cozy weekends.
• Foolproof: Starts with a boxed spice cake mix, jazzed up with pumpkin and spices.
• Crowd-pleaser: The cheesecake swirls make it extra decadent.
• Texture heaven: Moist pumpkin cake, creamy pockets, and melted chocolate chips.

What It Tastes Like

Think pumpkin pie meets cheesecake meets chocolate chip cake. The pumpkin keeps the cake incredibly moist, while the tangy cream cheese balances the sweetness. Every bite is messy, gooey, and irresistible.

Ingredients You’ll Need

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• 1 box spice cake mix
• 2 large eggs
• ½ cup salted butter, melted (for cake)
• 1 cup milk
• 1 can (15 oz) pumpkin puree
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¾ cup semi-sweet chocolate chips

Cream Cheese Swirl:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

Tools You’ll Need

• 9×13-inch baking pan
• Mixing bowls (large & medium)
• Electric mixer or whisk
• Rubber spatula
• Toothpick or knife (for swirling)

Substitutions & Additions

• Swap spice cake for yellow cake mix + 1 tbsp pumpkin pie spice.
• Use dark chocolate chips, white chocolate, or pecans for extra crunch.
• Lighten it up by using reduced-fat cream cheese.

How to Make Pumpkin Earthquake Cake

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Step 1 – Make the Cake Batter
In a large bowl, whisk together the spice cake mix, eggs, melted butter, milk, pumpkin puree, cinnamon, and nutmeg until smooth and thick. Fold in the chocolate chips.

Step 2 – Prepare the Cream Cheese Mixture
In another bowl, beat softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Step 3 – Assemble
Spread the pumpkin cake batter into a greased 9×13 baking dish. Drop spoonfuls of the cream cheese mixture over the top. Use a knife to gently swirl, creating that signature “earthquake” look.

Step 4 – Bake
Bake at 350°F (175°C) for 40–45 minutes, until the cake is mostly set but still gooey in spots. (That gooeyness is exactly what you want!)

Step 5 – Cool & Serve
Let the cake cool at least 20 minutes before slicing. Serve warm with whipped cream or a scoop of vanilla ice cream.

What to Serve with Pumpkin Earthquake Cake

This cake is so indulgent, it pairs beautifully with simple sides:

• A hot cup of pumpkin spice latte or chai tea.
• A scoop of vanilla ice cream melting into the cracks.
• For brunch, serve it with Fluffy Pumpkin Pancakes for a full pumpkin feast.

Tips for Making It Perfect

• Don’t over-swirl—the beauty is in the chunky cheesecake patches.
• Use room-temperature cream cheese for the smoothest swirl.
• Bake on the middle rack to avoid uneven cooking.
• Add an extra sprinkle of chocolate chips on top before baking for bonus gooeyness.

Storage Instructions

• Room temp: Store covered for 2 days.
• Fridge: Keeps 5 days in an airtight container.
• Freezer: Freeze individual slices, wrapped in plastic + foil, up to 3 months.

General Information

The “earthquake” cake is an old Southern dessert tradition. This pumpkin version takes inspiration from cozy American fall flavors—pumpkin, spice, and everything nice. It’s especially popular for Thanksgiving dessert tables when you want something beyond the traditional pie.

Frequently Asked Questions

Can I make Pumpkin Earthquake Cake ahead of time?
Yes! It keeps well in the fridge for several days. Just warm slices in the microwave before serving.

Can I use fresh pumpkin instead of canned?
Absolutely—just roast, puree, and drain your pumpkin so it’s not too watery.

Why is my cake so gooey?
That’s the point! Earthquake cake should have pockets of creamy, molten goodness. If it seems raw, bake an extra 5–7 minutes.

Can I halve the recipe?
Yes, bake in an 8×8 pan and reduce bake time to about 30 minutes.

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Conclusion

This Pumpkin Earthquake Cake is everything fall should taste like—warm, messy, indulgent, and cozy. Whether you serve it for Thanksgiving, a casual weekend, or a family dinner, it’s sure to become a seasonal favorite.

If you love pumpkin as much as I do, check out these other fall-inspired recipes:

• Pumpkin Pie Overnight Oats

Interactive Elements

If you make this recipe, please leave me a ⭐⭐⭐⭐⭐ review and share your thoughts in the comments!

I’d love to see your creations—snap a photo and tag me on Pinterest at Poulef Recipes.

Nutritional Information (per serving, approx. 12 servings)

Calories	Carbs	Protein	Fat	Sugar	Fiber	Sodium
420	52g	5g	21g	38g	2g	320mg

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