Easiest Pumpkin Earthquake Cake is a super decadent and delicious Pumpkin cake recipe.
Its called an Earthquake cake because it looks all crumbly on the top as if it was a result of an Earthquake.
Well, I think its taste is going to blow your mind off. Its a seriously deliciously mind-blowing recipe.
There are the sweet and earthy flavors of Pumpkin, the warm fall spices, the tartness of the Cream Cheese swirl, the crunchiness of the Coconut and Pecans, along with the taste of Butterscotch Chips and Chocolate chips are to die for!
Hey guys! This week, its still the Pumpkin Party season in my blog
Today, I have got you one of the most loved and popular recipes with Pumpkin of the season - Pumpkin Earthquake Cake!
I know, you're like, what does that even mean! Well, trust me. it's seriously good you guys!
I love to use Pecans along with the Coconut at the bottom of the cake. That adds a bit of the crunch to this cake which tastes so good.
Also, I have used Both Chocolate Chips and Butterscotch Chips. Both of these bring in a yummy flavor.
If you do not have Butterscotch Chips you can use Vanilla Chips or Cinnamon Chips as a replacement.
I have used Yellow Cake Mix for this recipe. You can also use the Butter Pecan Cake mix.
I actually did try it with Butter Pecan Cake Mix and it turned out so great and delicious.
Let's talk Taste
This Pumpkin Earthquake Cake is made with Yellow Cake Mix which makes it such an easy to make the recipe.
This is crunchy and crumbly on the top, almost like a Pumpkin Coffee Cake, but the Pecan and Coconuts at the crust make it just um-azing.
Then there are just loads of Butterscotch chips and Chocolate Chips which adds to the goodness and taste of this dessert.
It's so so so good. There is a hint of Pumpkin flavors, balanced perfectly with the fall spices - the cinnamon, the nutmeg, and of course, the Pumpkin Pie Spice.
Also, the Cream Cheese swirl on top adds the perfect tartness to this cake, balancing out the heavy sweetness.
This is moist, crunchy, crumbly, and super yumm!
Why is it called "Earthquake Cake"?
There are a number of beliefs as to why is it called Earthquake Cake.
Well, for one reason since it has a crumbly top, which looks as if it will fall down and collapse, calls it an Earthquake Cake.
Also, since all the ingredients get combined and there is no order of sequence in the layers when they get done, this is called an Earthquake Cake.
Also, the deep crevasses, are just like the ones which we see in an aftermath of an Earthquake. All of these reasons contributed to people calling it an Earthquake cake. Well, if you ask my opinion, I believe the reply delicious flavors will literally make you want to forget about the name and dig right in!
Making the Pumpkin Earthquake Cake
To make the Pumpkin Earthquake Cake there are three basic steps involved.
The first step is to layer the bottom of your cake pan with Shredded Coconut and Pecans. I have chopped my Pecans and then used it.
For the Cake Layer, combine Cake mix with Oil, Eggs, Pumpkin Puree, Pumpkin Pie Spice, Ground Cinnamon, Ground Nutmeg, Water, and Brown Sugar. Combine until mixed and pour over the coconut and pecan layer.
Next, make the cream cheese topping. For that, combine Cream Cheese with Butter and Sugar until it gets light and creamy. Swirl it over the cake mixture.
Top with Chocolate Chips and Butterscotch chips and pop it in the oven.
This Pumpkin Earthquake Cake needs to get baked for about 30-40 minutes at 350F or 180C. Once baked, cool it down to room temperature and serve!
Don't forget a generous scoop of vanilla ice cream or whipped cream on top! Also, take it a step ahead with some chocolate chips and ground cinnamon over it! yummm! I know right. 🙂
How to make Gluten-Free Pumpkin Earthquake Cake
Yes, you can obviously make a Gluten-free version of this Earthquake cake. All you need is to replace Yellow Cake Mix With Gluten Free Cake Mix. Also, you need to use more of Vanilla Extract and Pumpkin Pie spice, so as to tone down the intense flour-like taste of the Guten free cake mix.
How to store this Cake
To store this Pumpkin Earthquake Cake, you can keep it in a covered Tupperware in the refrigerator and store for up to 3-4 days. I would not keep it on the counter and it has a cream cheese topping which will get worse if kept outside.
Other Pumpkin Dessert Recipes
So, this was all about this Pumpkin Earthquake Cake. I hope you liked this recipe and shall make this soon. Thank you for your time. If you happen to make this recipe, then please comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Easiest Pumpkin Earthquake Cake
- ½ cup Chopped Pecan
- ½ cup Shredded Coconut
- 15 oz Yellow Cake Mix
- 2 whole Eggs
- ¾ cup Water
- ½ cup Vegetable Oil
- ½ cup Pumpkin Puree
- ½ cup Granulated Sugar
- 2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- ½ teaspoon Vanilla Extract
- 8 oz Cream Cheese
- 3 tablespoon Butter melted
- 2 cup Granulated Sugar
- ½ cup Chocolate Chips more for decoration
- ¼ cup Butterscotch Chips more for decoration
- 1 scoop Whipped Cream optional
- Preheat the oven to 350F or 180 C and grease a 9 by 9-inch baking dish with cooking spray
- Line the bottom of the pan with chopped Pecan and shredded coconuts.
- In a bowl combine Cake mix with Eggs, Water, Oil, Pumpkin Pie Spice, Pumpkin Puree, Ground Cinnamon, Ground Nutmeg, and Brown Sugar. Pour it over the nuts and coconuts.
- In another mixing bowl, combine Cream Cheese with Butter and Sugar. Once it gets creamy, pour it over the cake batter and gently swirl using a knife.Add the Chocolate Chips and Butterscotch Chips.
- Bake the Pumpkin Earthquake cake for 30-40 minutes. After it gets baked cool it down to room temperature and cut into equal-sized pieces. Top with a generous scoop of whipped cream or vanilla ice cream. Sprinkle some chocolate chips and ground cinnamon on top and enjoy!