Every autumn, my kitchen fills with the smell of cinnamon, nutmeg, and pumpkin. This year, I decided to shake things up—literally—with a Pumpkin Earthquake Cake. If you’ve never tried an earthquake cake before, it’s one of those desserts that looks a little wild but tastes absolutely heavenly. The “cracks” in the surface come from cream cheese swirls bubbling up through the pumpkin-spice cake, leaving behind gooey pockets of richness. Add in melty chocolate chips and you’ve got a fall dessert that’s equal parts rustic and indulgent.
This cake isn’t about picture-perfect slices—it’s about cozy flavors, messy swirls, and the joy of digging your fork into something that feels like fall in every bite. Whether you’re hosting Thanksgiving, dropping off dessert for a potluck, or just craving pumpkin season comfort food, this recipe is a keeper.
Pumpkin Earthquake Cake
Ingredients
- 1 box (13.25 oz) spice cake mix or yellow cake mix + 2 tsp pumpkin pie spice
- 2 large eggs
- ½ cup salted butter, melted for batter
- 1 cup milk whole preferred
- 1 can (15 oz) pumpkin puree not pumpkin pie filling
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup semi-sweet chocolate chips divided
- 8 oz cream cheese, softened
- 1½ cups powdered sugar
- ½ cup salted butter, melted for cream cheese filling
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, whisk together the spice cake mix, eggs, melted butter, milk, pumpkin puree, cinnamon, and nutmeg until smooth.
- Spread the pumpkin batter evenly into the prepared baking dish.
- Sprinkle half of the chocolate chips over the pumpkin batter.
- In a separate bowl, beat the softened cream cheese until smooth. Add melted butter and powdered sugar, mixing until creamy.
- Drop spoonfuls of the cream cheese mixture on top of the batter. Use a butter knife to gently swirl it into the pumpkin layer.
- Sprinkle the remaining chocolate chips over the top.
- Bake for 40–45 minutes, or until mostly set but slightly jiggly in the center. The swirls and cracks are part of the charm!
- Allow the cake to cool for at least 30 minutes before slicing. Serve warm for a gooey texture or chilled for firmer squares.
Notes
Nutrition
Why You’ll Love This Pumpkin Earthquake Cake
Gooey, Swirled Texture
Unlike traditional cakes, an earthquake cake isn’t neat or tidy. The cream cheese filling swirls and bakes into the pumpkin batter, creating gooey pockets that keep every bite moist and flavorful.
Pumpkin Spice Comfort
Spice cake mix paired with pumpkin puree, cinnamon, and nutmeg ensures the base is tender, fragrant, and perfectly seasonal.
Chocolate Surprise
A scattering of semi-sweet chocolate chips adds just the right balance of sweetness and richness. They melt into the cake in some spots while staying soft and gooey in others.
Crowd-Friendly Recipe
This bakes up in a 9×13-inch pan, making it perfect for sharing at family gatherings or fall parties. Slice it into squares and watch it disappear.
Ingredients Breakdown (and Easy Substitutions)
For the Cake Layer
- Spice Cake Mix (13.25 oz) – Shortcut perfection. If you don’t have spice mix, substitute yellow cake mix and add 2 teaspoons pumpkin pie spice.
- Eggs (2 large) – Bind the batter and add richness.
- Salted Butter (½ cup, melted) – Brings buttery flavor. Unsalted works too—just add a pinch of salt.
- Milk (1 cup) – Any milk works, but whole milk adds richness. Almond or oat milk are fine substitutes.
- Pumpkin Puree (15 oz can) – Not pumpkin pie filling! Pure puree keeps it naturally moist.
- Cinnamon (1 tsp) & Nutmeg (½ tsp) – Warm fall spices. Swap nutmeg for cloves if you like a spicier kick.
- Semi-Sweet Chocolate Chips (¾ cup, divided) – Milk chocolate or white chocolate chips work if you want a sweeter profile.
For the Cream Cheese Filling
- Cream Cheese (8 oz, softened) – Adds the tangy, gooey swirl.
- Powdered Sugar (1½ cups) – Sweetens the filling.
- Salted Butter (½ cup, melted) – Gives a rich, velvety consistency.
Step-by-Step Instructions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside. - Make the Pumpkin Batter
In a large mixing bowl, whisk together cake mix, eggs, melted butter, milk, pumpkin puree, cinnamon, and nutmeg until smooth. Spread evenly into the prepared dish. - Add the First Chocolate Layer
Sprinkle half the chocolate chips evenly over the batter. - Mix the Cream Cheese Filling
In a separate bowl, beat cream cheese until smooth. Add melted butter and powdered sugar, blending until creamy. - Swirl Into Batter
Drop spoonfuls of the cream cheese mixture on top of the pumpkin batter. Use a butter knife to gently swirl it into the cake. - Top With More Chocolate Chips
Sprinkle the remaining chocolate chips over the swirled batter. - Bake
Bake for 40–45 minutes, until mostly set but slightly jiggly in the center. The cracks and swirls are part of the charm! - Cool & Serve
Let the cake cool for at least 30 minutes before slicing. Serve warm for gooey texture or chilled for firmer squares.
Variations, Storage & Serving Ideas
- Nutty Swirl: Add ½ cup chopped pecans or walnuts to the top before baking.
- Caramel Drizzle: Finish with caramel sauce for extra indulgence.
- Holiday Touch: Sprinkle crushed gingersnaps over the top before serving.
Storage
- Store leftovers covered at room temperature for 1–2 days.
- Refrigerate for up to 5 days for firmer texture.
- Freeze (wrapped tightly) for up to 2 months. Thaw in the fridge overnight before serving.
Serving Ideas
- Top warm slices with vanilla ice cream.
- Dust cooled squares with powdered sugar.
- Pair with hot apple cider or pumpkin spice lattes for the ultimate fall treat.
Pumpkin Earthquake Cake – FAQs
Frequently asked questions about Pumpkin Earthquake Cake. Use the expand buttons to read each answer.
Q1: Can I make Pumpkin Earthquake Cake ahead of time?
Yes! This cake actually improves as it sits. Bake it the night before, cool completely, and cover tightly. By the next day, the cream cheese filling sets beautifully while the pumpkin flavors deepen.
Q2: How do I keep the cake from being too runny?
Bake until the center is mostly set but still a little jiggly—it firms up as it cools. If using homemade pumpkin puree, drain excess liquid first since it’s often wetter than canned. This keeps the swirl gooey, not soupy.
Q3: Can I add different mix-ins?
Absolutely. White chocolate chips, butterscotch chips, or toasted coconut are delicious. Keep total add-ins to about 1 cup so the cake bakes evenly and the cream cheese swirl still shines.
Q4: What’s the best way to serve this cake for a party?
Cut into neat squares and arrange on a platter. For extra flair, drizzle caramel or add a dollop of whipped cream. The rustic swirls are part of the charm—embrace the “imperfectly perfect” look!
Sweet Endings & More Pumpkin Recipes
Pumpkin Earthquake Cake is the kind of dessert that makes people lean in for second helpings. It’s messy in the best way—swirls, gooey layers, and all. If you’re in the mood for more fall baking, you’ll love my Pumpkin Bars, Pumpkin Muffins, or the spooky-fun Vampire Fudge.
And for daily recipe inspiration, follow me on Pinterest and Facebook.