Pumpkin Earthquake Cake is the ultimate fall dessert adventure—a wild, gooey fusion of spiced pumpkin cake, ripples of melting cream cheese, and irresistible bits of coconut, pecans, and white chocolate that create gorgeous cracks and swirls as it bakes. With every bite, you’re treated to a comforting mash-up of texture and flavor that perfectly channels autumn’s cozy spirit. This is one of those magical bakes that stuns both in taste and looks, yet comes together with basic pantry ingredients and just a bowl or two. If you’re in search of a show-stopping treat that feels like a warm hug on a cool day, this recipe absolutely delivers.
Ingredients You’ll Need
Everything you need for Pumpkin Earthquake Cake is probably waiting right in your pantry, and each ingredient has a special role in the delicious chaos. From toasty nuts to plush cream cheese, they create contrasting textures and harmonious fall flavors.
- Spice cake mix: The perfect shortcut for instant autumnal flavor, setting the base for the cake’s warmth and structure.
- Canned pumpkin purée: Delivers that moist, unmistakable pumpkin flavor—ensure it’s pure pumpkin, not pie filling.
- Vegetable oil: Keeps the crumb soft and ultra-moist throughout every bite.
- Large eggs: Add richness and essential lift, giving the cake its just-right texture.
- Water: Loosens up the batter so it bakes nice and tender, never dry.
- Pumpkin pie spice: Brings warmth and complexity, so every bite tastes like autumn.
- Sweetened shredded coconut: Adds chewy sweetness on the bottom, making that first forkful pop.
- Chopped pecans: Their crunch offers the best contrast to all the gooey cream cheese and soft cake.
- Cream cheese, softened: Our star for the earthquake “craters”—it’s tangy and rich, melding perfectly with the pumpkin.
- Unsalted butter, melted: Lends richness and helps the cream cheese mixture stay creamy as it bakes.
- Powdered sugar: Sweetens and thickens the cream cheese swirl just right.
- Vanilla extract: Adds aromatic depth to the frosting-like swirls, making them even dreamier.
- White chocolate chips: These little pockets melt into gooey bursts for the ultimate sweet finale.
How to Make Pumpkin Earthquake Cake
Step 1: Prep Your Pan
Start your Pumpkin Earthquake Cake by preheating your oven to 350°F and generously greasing a 9×13-inch baking dish. Don’t skip this step—it helps set the stage for those infamous gooey pockets and ensures the coconut-pecan layer lifts easily when serving.
Step 2: Layer Coconut and Pecans
Sprinkle the sweetened shredded coconut and chopped pecans evenly over the bottom of your prepared pan. These become the cake’s delicious, secretly toasty “crust” and deliver a fun flavor surprise with each bite.
Step 3: Make the Pumpkin Batter
In a large bowl, combine the spice cake mix, pumpkin purée, vegetable oil, eggs, water, and pumpkin pie spice. Mix until smooth and no dry streaks remain. The batter will be luscious and thick with that beautiful orange hue.
Step 4: Assemble the Cake Layers
Pour the pumpkin batter gently over the coconut and pecans in the baking dish. Use a spatula to smooth it out; this ensures even baking and sets up the classic “earthquake” fissures as it cooks.
Step 5: Swirl the Cream Cheese Mixture
In a separate bowl, beat the softened cream cheese until smooth. Add the melted butter, powdered sugar, and vanilla extract, then beat until creamy and lush. Drop generous spoonfuls of this cream cheese mixture all over the pumpkin batter. Using a butter knife, gently swirl the two together—but don’t overmix! You want visible ribbons and pockets of cream cheese throughout.
Step 6: Top with White Chocolate Chips
Sprinkle the white chocolate chips evenly over the entire cake. As the cake bakes, they’ll melt into pools of creamy sweetness, adding to that crave-worthy, oozy texture Pumpkin Earthquake Cake is known for.
Step 7: Bake to Gooey Perfection
Bake for 45 to 50 minutes, or until the center looks just set but still a bit wobbly. This is your cue for gooey magic—don’t overbake! Let the cake cool slightly so the swirls set, then slice while it’s still warm for the ultimate treat.
How to Serve Pumpkin Earthquake Cake
Garnishes
Try a casual dusting of powdered sugar for a hint of sweetness, or go bold with a drizzle of caramel sauce over each slice. A sprinkle of extra chopped pecans or toasted coconut adds a lovely finishing touch, making every plate look bakery-worthy.
Side Dishes
This cake shines beautifully alongside a scoop of vanilla ice cream—the hot-and-cold combo is irresistible. If you’re making a fall dessert bar, offer slices of Pumpkin Earthquake Cake with mugs of spiced chai or creamy hot cocoa for even more seasonal cheer.
Creative Ways to Present
Present the cake straight from the pan for a cozy, homestyle vibe, or cut it into neat squares for a more polished look. For special occasions, serve Pumpkin Earthquake Cake on a cake stand and garnish with edible flowers or mini cinnamon sticks. You can even layer gently-warmed pieces in fancy parfait glasses with extra whipped cream for a rustic dessert trifle.
Make Ahead and Storage
Storing Leftovers
To keep Pumpkin Earthquake Cake fresh, let it cool completely, then cover the dish tightly with foil or plastic wrap. You can also transfer individual pieces to an airtight container. The cake stays soft and gooey at room temperature for up to 2 days, or in the fridge for up to 5 days.
Freezing
Yes, you can freeze this cake! Slice Pumpkin Earthquake Cake into squares, wrap each piece in plastic wrap, then put them in a zip-top freezer bag or airtight container. They’ll stay delicious for up to 2 months—just thaw in the fridge overnight before enjoying.
Reheating
For that fresh-baked warmth, reheat slices in the microwave for about 20–30 seconds. If you’re warming a whole pan, cover it with foil and heat in a 300°F oven for 10–15 minutes. Warmth really wakes up the gooey texture and makes the white chocolate extra melty.
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
It’s best to stick with plain canned pumpkin purée. Pumpkin pie filling has added sugar and spices, which would make the cake too sweet and throw off the balance of spices.
What if I’m out of white chocolate chips?
No white chocolate chips on hand? Substitute with milk chocolate, dark chocolate chips, or even butterscotch chips. Each variation will add a little twist to your Pumpkin Earthquake Cake!
Can I make this cake gluten free?
Absolutely! Just swap in your favorite gluten free spice cake mix, and check that all your other ingredients are gluten free too. The result will be just as gooey and delicious.
Is this cake supposed to be gooey in the center?
Yes! The signature of Pumpkin Earthquake Cake is its gooey, marbled texture. Don’t worry if the center looks slightly underdone—those soft pockets are totally intentional and utterly scrumptious.
What’s the best way to swirl the cream cheese mixture?
Use a butter knife to gently drag through the cream cheese and pumpkin batter, making big figure eights. Avoid overmixing, so you preserve those dreamy, dramatic swirls and pockets.
Final Thoughts
If you’re craving an impressive, ultra-comforting dessert that feels like classic pumpkin pie and gooey cake all rolled into one, make room in your fall baking for Pumpkin Earthquake Cake. The flavors, textures, and that fun, earthquake look are guaranteed to get everyone excited for dessert. Give it a try—you might find your new favorite autumn tradition!
