Pumpkin Earthquake Cake is a soft, pumpkin cake with a signature crackly top, swirled with buttery cream cheese and coconut! It is easy to make and will be a crowd pleaser this Holiday Season.
Ingredients:
- 1 cup shredded sweetened coconut (optional)
- 1 box yellow cake
- 1/2 cup milk
- 1/3 cup vegetable oil
- 4 eggs
- 1 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 8 ounces cream cheese, cubed
- 1/2 cup butter, cubed
- 4 cups powdered sugar
- 1/2 cup white chocolate chips (or chocolate chips or nuts)
Optional Toppings
- Caramel sauce
- vanilla ice cream
- sweetened whipped cream
Directions:
Preheat the oven to 350°F.
Coat a 9×13 pan with nonstick spray and sprinkle coconut in the bottom of the pan. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the cake mix, milk, oil, eggs, pumpkin and pumpkin pie spice on low for 30 seconds. Increase the mixer speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.
Pour the cake batter on top of the coconut mixture.
Place the cream cheese and butter in a medium saucepan over medium- low heat. Stirring constantly, melt the mixture together. Remove from the heat immediately and whisk in the powdered sugar until the mixture is smooth.
Drizzle this evenly on top of the cake batter. Sprinkle the white chips evenly on top. Using a knife, lightly swirl the cream cheese mixture into the batter.
Bake the cake for 45 minutes. The edges will be set and the center will be slightly loose.
Allow the cake to cool for about 30 minutes and slice and serve for a gooey cake. You can also allow the cake to cool completely before serving. Serve with ice cream, caramel sauce and whipped topping.
