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A delicious slice of Pumpkin Earthquake Cake with cream cheese and pecans.

Pumpkin Earthquake Cake

This cozy and messy Pumpkin Earthquake Cake is the perfect fall dessert, featuring a gooey pumpkin spice cake layered with cream cheese and chocolate chips.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup Shredded coconut, sweetened or unsweetened Sweetened gives more candy-like pockets.
  • 1 cup Chopped pecans Walnuts can be used as a substitute.
  • 1 box Spice cake mix or yellow cake mix plus extra cinnamon Spice mix adds extra fall flavor.
  • 1 can Pumpkin puree Make sure it's 100% pumpkin, not pie filling.
  • 2 large Eggs
  • 1/2 cup Oil or butter Use according to cake mix directions.
Cream Cheese Mixture
  • 8 oz Cream cheese, softened Soften to prevent lumps.
  • 1/2 cup Butter, softened
  • 1 cup Powdered sugar
  • 1 pinch Salt Optional.
  • 1 teaspoon Vanilla extract Optional.
Topping
  • 1 cup Semi-sweet chocolate chips Dark chocolate chips can be used for variation.

Method
 

Preparation
  1. Preheat oven to 350°F and grease a 9x13 inch pan.
  2. Spread shredded coconut and chopped pecans across the bottom of the pan.
  3. Mix up your pumpkin cake batter and pour it over the coconut and pecans. Do not stir.
  4. Beat cream cheese with butter and powdered sugar until smooth, then spoon it over the batter in random puddles.
  5. Sprinkle chocolate chips on top and create gentle swirls with a butter knife.
  6. Bake for about 40 to 50 minutes until the edges are set and the center is still a little soft and gooey.
  7. Cool for at least 20 minutes before slicing.

Notes

If the top starts browning too fast, loosely tent with foil for the last 10 minutes. It’s best served warm or chilled. Store leftovers covered in the fridge for up to 5 days.