Can I use a different flavor of cake mix?

Absolutely! Spice cake mix works wonderfully and enhances the fall flavors even more. White cake mix is also a good option if you want the pumpkin flavor to really stand out.

What if I don't have pumpkin pie spice?

You can easily make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch each of cloves and allspice.

Why is my cake too gooey in the middle?

Earthquake cakes are supposed to have some gooeyness, but if it seems undercooked, you may need to bake it a bit longer. Every oven is different, so use visual cues rather than strict timing. The center should be set but with a slight wobble.

Can I make this cake without coconut?

Yes! If coconut isn't your thing, simply omit it. You could replace it with more chopped nuts or even a layer of toffee bits for that additional texture.

Pumpkin Earthquake Cake Recipe

Description

A delicious pumpkin earthquake cake with a decadent cream cheese swirl, crunchy pralines, shredded coconut, and chocolate chips, making it a perfect fall dessert.

Ingredients

Units Scale

For the Earthquake Cake

- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup pumpkin purée
- 1/2 cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup pralines, chopped
- 1 cup sweetened shredded coconut
- 1/2 cup semi-sweet chocolate chips

For the Cream Cheese Swirl

8 oz cream cheese, room temperature
3 cups sifted powdered sugar
1/2 cup unsalted butter, melted

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Instructions

Preheat the oven: Preheat the oven to 350°F. Prepare a 9×13 cake pan with butter or non-stick spray and set it aside.
Make the cake batter: In a large bowl, whisk together the yellow cake mix (dry mix), vegetable oil, water, pumpkin purée, pumpkin pie spice, vanilla extract, and eggs. Mix until fully incorporated.
Prepare the cream cheese swirl: In a medium mixing bowl, add powdered sugar, cream cheese, and melted butter. Using a hand mixer, start on low speed and gradually increase the speed until thoroughly combined.
Layer the pan: Evenly sprinkle shredded coconut and chopped pralines on the bottom of the prepared pan. Then, pour the cake batter over the coconut and pralines.
Swirl the cream cheese mixture: Place large dollops of the cream cheese mixture onto the top of the cake. Using a knife, swirl the batter and the cream cheese together.
Add chocolate chips and bake: Top with semi-sweet chocolate chips and swirl the batter one more time. Bake for 40 to 45 minutes, until the cake is just set with a slight wobble in the center.
Cool and serve: Allow the cake to cool completely before serving. It can be served warm, at room temperature, or chilled.

Notes

To Store: Seal in an airtight container in the refrigerator for up to 5 days. Warm to room temperature or serve chilled.
To Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months. Let thaw fully in the refrigerator overnight before serving.

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 35g
Sodium: 290mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg