If you love the flavors of fall and crave a dessert that combines rich, creamy cheesecake with moist, spiced pumpkin cake, then you are going to adore this Pumpkin Earthquake Cake Recipe. It’s a magical blend of textures and tastes that come together in one pan, creating a rustic, swirled masterpiece that’s as fun to make as it is to eat. Every bite offers a balance of spiced pumpkin, tender cake, and luscious cheesecake, making it perfect for cozy gatherings or a special treat any day of the season.
Ingredients You’ll Need
This Pumpkin Earthquake Cake Recipe uses simple, pantry-friendly ingredients that create an explosion of flavor and texture. Each item plays a vital role, from the moist pumpkin puree to the creamy cheesecake filling. Let’s take a closer look at what you’ll need and why:
- Yellow cake mix: Provides a light, fluffy base that pairs beautifully with pumpkin’s earthiness and spice.
- Pumpkin puree: Adds moistness and vibrant color, plus that unmistakable autumn flavor.
- Eggs: Bind ingredients together while contributing to the cake’s tender crumb.
- Vegetable oil: Keeps the cake incredibly moist and soft.
- Cinnamon: Brings warmth and a classic spiced aroma.
- Nutmeg: Adds a subtle, cozy spice that elevates the pumpkin’s flavor.
- Baking soda: Helps the cake rise and achieve a perfect texture.
- Cream cheese: Creates the rich, creamy cheesecake swirls everyone loves.
- Butter: Adds smoothness and enhances the richness of the cheesecake layer.
- Powdered sugar: Sweetens the cheesecake filling gently without graininess.
- Vanilla extract: Adds a touch of sweetness and depth to the cheesecake filling.
- Chopped pecans or walnuts (optional): Provides a delightful crunch and nutty contrast to the soft cake and creamy filling.
How to Make Pumpkin Earthquake Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C) and getting your 9×13-inch baking dish ready by greasing and flouring it. This ensures your beautifully swirled cake will lift out effortlessly once baked, setting the stage for a perfect presentation.
Step 2: Whip Up the Cake Batter
In a large bowl, blend the yellow cake mix with pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, and baking soda until the batter is smooth. This mixture builds the wonderfully moist and flavorful pumpkin cake base, the foundation of our Pumpkin Earthquake Cake Recipe.
Step 3: Prepare the Cheesecake Filling
Using a mixer, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the filling is perfectly smooth and spreadable. This luscious cheesecake filling provides the signature swirls that give the cake its “earthquake” look and delightful texture contrast.
Step 4: Assemble the Cake
Pour the pumpkin cake batter into your prepared baking dish. Then, drop spoonfuls of the cheesecake filling randomly over the top. Use a knife to gently swirl the cheesecake through the batter, creating the marbled effect that’s so fun and appealing. If you want a little added texture and nutty flavor, sprinkle chopped pecans or walnuts on top now.
Step 5: Bake to Perfection
Place the cake in the preheated oven and bake for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with moist crumbs. The aroma of pumpkin spice mingling with cheesecake will fill your kitchen, hinting at the deliciousness to come.
Step 6: Cool and Enjoy
Let the cake cool in the pan for 10 to 15 minutes before slicing. You can serve this warm, perfect for cozy autumn evenings, or at room temperature if you prefer. Either way, every bite offers that irresistible Pumpkin Earthquake Cake Recipe charm.
How to Serve Pumpkin Earthquake Cake Recipe
Garnishes
A simple dusting of powdered sugar over the top highlights the swirls and adds a touch of sweetness and elegance. For extra flair, a drizzle of caramel sauce or a dollop of whipped cream takes the cake to the next level of indulgence without overwhelming the flavors.
Side Dishes
Since this cake is wonderfully rich and flavorful, pair it with light accompaniments like fresh fruit or a scoop of vanilla ice cream. A hot cup of coffee or spiced chai also complements the warm spices perfectly, rounding out your dessert experience deliciously.
Creative Ways to Present
To impress guests, serve slices on rustic plates with a sprinkle of chopped nuts or a cinnamon stick garnish. Making individual servings in small ramekins by layering cut squares with whipped cream will wow any crowd and keep portions perfectly controlled.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors actually deepen after a day, so leftovers can taste even better the next day, making it a great make-ahead dessert.
Freezing
You can freeze slices of Pumpkin Earthquake Cake Recipe by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container. Frozen cake stays good for up to two months. Thaw overnight in the refrigerator before serving for best results.
Reheating
Warm individual slices in the microwave for 15-20 seconds to restore that fresh-baked feel and melt the cheesecake filling slightly. Avoid overheating to keep the cake moist and creamy rather than dry and tough.
FAQs
Can I use homemade pumpkin puree in this recipe?
Absolutely! Homemade pumpkin puree works just as well and brings an authentic, fresh pumpkin flavor to the cake. Just make sure your puree isn’t too watery for the best results.
Is there a way to make this cake gluten-free?
Yes! Substitute the yellow cake mix with a gluten-free yellow cake mix to keep the texture and taste close to the original. Ensure your baking soda and other ingredients are also gluten-free.
Can I substitute cream cheese with something else?
Cream cheese is essential for that rich, creamy cheesecake swirl. You could try mascarpone as an alternative, though it might alter the flavor slightly. Other substitutes may not yield the same texture or tang.
How long does it take to make the Pumpkin Earthquake Cake Recipe?
From start to finish, including baking, this recipe takes about 55 minutes, making it a relatively quick and impressive dessert option especially for busy hosts or last-minute plans.
What makes it called “Earthquake” cake?
The name comes from the swirled marbling of cheesecake through the pumpkin batter, which creates a cracked, “earthquake-like” pattern on top. It’s a fun visual that matches the cake’s exciting mix of textures and flavors.
Final Thoughts
You truly can’t go wrong with this Pumpkin Earthquake Cake Recipe. It’s one of those special treats that feels festive and homemade but tastes like a bakery masterpiece. Give it a try this season and watch it quickly become a favorite for family, friends, and cozy nights in.
Print
Pumpkin Earthquake Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Earthquake Cake is a delightful autumn-inspired dessert combining moist pumpkin-spiced cake layers with a rich, creamy cheesecake swirl. It’s easy to prepare and perfect for holiday gatherings or cozy fall evenings.
Ingredients
Cake Batter
- 1 box yellow cake mix
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Topping (Optional)
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent the cake from sticking.
- Make Cake Batter: In a large bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, and baking soda. Mix these ingredients thoroughly until you achieve a smooth batter.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add in the powdered sugar and vanilla extract, continuing to mix until the filling is well combined and silky.
- Assemble Cake: Pour the pumpkin cake batter evenly into the prepared baking dish. Spoon dollops of the cheesecake filling over the top of the batter. Using a knife, gently swirl the cheesecake filling into the cake batter to create a marbled effect. If desired, sprinkle chopped pecans or walnuts evenly over the top for added texture and flavor.
- Bake: Place the baking dish in the oven and bake for 40-45 minutes. The cake is ready when a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes. Serve warm or at room temperature. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- The nuts can be omitted for a nut-free version.
- Be careful not to overmix the swirl to maintain the marbled effect.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- For a spicier kick, add a pinch of ground cloves or ginger to the batter.
