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
Scale
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.
