Description
Indulge in the ultimate fall treat with this Pumpkin Earthquake Cake. A moist pumpkin cake swirled with cream cheese and studded with chocolate chips and pecans, this dessert is a true delight for pumpkin lovers.
Ingredients
Scale
Cake:
- 1 box yellow cake mix
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1 cup chopped pecans (optional)
Cream Cheese Swirl:
- 1 cup cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- Mix Cake Batter: In a large bowl, combine cake mix, pumpkin puree, melted butter, eggs, and vanilla until smooth. Fold in chocolate chips and pecans (if using).
- Prepare Cream Cheese Mixture: In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Layer Batter: Pour half of the pumpkin cake batter into pan, add spoonfuls of cream cheese mixture, then top with remaining batter.
- Bake: Bake for 40-45 minutes until a toothpick comes out mostly clean.
- Cool and Serve: Cool completely before slicing and serving.
Notes
- Enhance the flavor with a teaspoon of pumpkin pie spice in the cake batter.
- Serve with whipped cream or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
