A cozy, indulgent dessert that marries the warmth of pumpkin spice with the gooey cream cheese swirl of an “earthquake” cake. It’s perfect for those crisp autumn evenings when you’re craving something rich and comforting.
Why You’ll Love This Recipe
This cake offers a delightful contrast of textures and flavors: a moist pumpkin-spiced cake base combined with a luscious cream-cheese filling that creates dramatic cracks and swirls — giving the “earthquake” effect. The pumpkin brings deep fall flavor, while the cream cheese adds richness and a slight tang. It’s simple to make yet impressively decadent — ideal for gatherings or a special treat at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the cake batter:
1 box (15.25 oz / about 432 g) spice cake mix with pudding in the mix
½ cup (about 90 g) milk chocolate chips (or semi-sweet)
Optional: ½ cup shredded sweetened coconut and/or ½ cup chopped pecans
Directions
Preheat your oven to 350 °F (175 °C). Grease or spray a 9 × 13-inch (23×33 cm) baking pan.
In a large bowl, combine the cake mix, eggs, pumpkin puree, water, vegetable oil, granulated sugar and pumpkin-pie spice. Mix until well incorporated.
If using coconut and pecans, sprinkle them evenly over the bottom of the prepared pan. Then pour the cake batter over them.
In another bowl, beat together the room-temperature cream cheese and melted butter until smooth. Gradually add the powdered sugar and beat until creamy and fully incorporated.
Drop spoonfuls of the cream cheese mixture evenly over the top of the cake batter in the pan. Then use a knife or skewer to gently swirl the cream cheese mixture into the cake batter — creating visual “cracks” and swirls.
Sprinkle chocolate chips (and if desired other chips) over the top.
Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine). The top should be set; the cream-cheese swirls may cause some indentations/cracks.
Let the cake cool almost completely in the pan before slicing — cutting too soon may result in a very soft, messy slice.
Servings and timing
This cake serves about 12 slices.
Prep time: ~20 minutes
Bake time: ~30-35 minutes
Total time: ~50-55 minutes
Variations
Swap the milk chocolate chips for white-chocolate, dark-chocolate, or butterscotch chips for a different flavor profile.
Omit the coconut and pecans (or replace pecans with walnuts or almonds) if you prefer a simpler texture or have nut allergies.
Use a yellow or white cake mix instead of spice cake mix if you want a lighter base, then add extra cinnamon or allspice.
For a slightly less sweet version, reduce the powdered sugar in the cream cheese filling to 2¼ cups instead of 3.
Serve warm and topped with vanilla ice cream for an extra treat.
Storage/Reheating
Store any leftover cake covered and refrigerated (because of the cream cheese filling). It will keep well for up to 2-3 days. For reheating, warm individual slices in the microwave for 10-15 seconds, or place in a preheated oven at ~300 °F (150 °C) for a few minutes until just warmed through.
FAQs
1. What’s an “earthquake” cake?
An earthquake cake is typically a cake that includes a cream-cheese swirl or filling that sinks and causes cracks or crevices in the surface as it bakes, resembling the aftermath of an earthquake.
2. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you would need to cook and puree the fresh pumpkin yourself, ensuring it’s smooth and not watery. You may need to adjust moisture, and bake time may vary.
3. Do I have to refrigerate this cake?
Yes — since the recipe contains a cream-cheese filling, it’s best stored in the refrigerator.
4. Can I freeze this cake?
Yes, you can freeze it. Wrap the cooled cake (or individual slices) tightly in plastic wrap and foil. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before serving.
5. What size cake mix box should I use?
Use a 15.25-ounce (around 432 g) box. Larger boxes may alter the proportions and texture of the cake.
6. Why does the top of my cake look cracked or uneven?
That’s actually intentional — the cream-cheese filling swirls cause the batter to settle around them, which produces the signature “earthquake” appearance.
7. My cake is too soft in the center. What went wrong?
The cream-cheese filling makes the center richer and sometimes softer. Make sure you bake until the top is set and a toothpick comes out with just a few moist crumbs. Also, allow the cake to cool before cutting for cleaner slices.
8. Can I reduce the sugar content?
Yes — you can use less powdered sugar in the filling (for example 2¼ cups instead of 3) or choose semi-sweet chocolate chips. The cake will still be delicious, just slightly less sweet.
9. Can I make this in a different size pan?
Yes, but you’ll need to adjust baking time. If using a smaller pan (e.g., 9×9), the cake will be thicker and may need more time; if using a larger pan (e.g., 13×18) it will be thinner and likely need less time.
10. Can I omit the nuts and coconut entirely?
Absolutely. Coconut and pecans are optional and add texture and crunch, but if you prefer a nut-free or simpler cake, you can skip them.
Conclusion
This Fall Pumpkin Earthquake Cake brings the best of autumn flavors — pumpkin, spice, cream cheese, chocolate — into one decadent dessert that’s surprisingly easy to make. Whether for a holiday gathering or a cozy evening in, its rich texture and dramatic swirl will impress both visually and in taste. Enjoy every crack, swirl, and comforting bite.
A cozy fall dessert combining pumpkin spice cake with a rich cream cheese swirl that creates a signature ‘earthquake’ effect. Moist, gooey, and full of autumn flavor, it’s perfect for gatherings or a seasonal treat at home.
Ingredients
1 box (15.25 oz / about 432 g) spice cake mix with pudding in the mix
3 large eggs
1 cup (240 ml) canned 100% pumpkin puree
¾ cup (180 ml) water
½ cup (120 ml) vegetable oil
⅓ cup (67 g) granulated sugar
2 teaspoons pumpkin-pie spice
8 oz (226 g) cream cheese, at room temperature
½ cup (113 g) unsalted butter, melted
3 cups (approx. 375 g) powdered sugar
½ cup (about 90 g) milk chocolate chips (or semi-sweet)
Optional: ½ cup shredded sweetened coconut
Optional: ½ cup chopped pecans
Instructions
Preheat oven to 350°F (175°C) and grease or spray a 9×13-inch baking pan.
In a large bowl, mix the cake mix, eggs, pumpkin puree, water, oil, sugar, and pumpkin pie spice until smooth.
If using coconut and pecans, sprinkle them evenly on the bottom of the prepared pan.
Pour the cake batter over the coconut and pecans (if used).
In a separate bowl, beat together the cream cheese and melted butter until smooth. Gradually mix in the powdered sugar until creamy.
Drop spoonfuls of the cream cheese mixture over the cake batter. Swirl with a knife or skewer to create a marbled effect.
Sprinkle chocolate chips over the top.
Bake for 30–35 minutes, or until the top is set and a toothpick inserted comes out with just a few moist crumbs.
Let the cake cool almost completely in the pan before slicing and serving.
Notes
Let the cake cool before slicing to avoid overly soft pieces.
Store leftovers covered in the fridge for up to 2–3 days.
Reheat individual slices in the microwave for 10–15 seconds.
You can reduce the powdered sugar in the filling for a less sweet version.
The ‘cracks’ on top are a signature feature — not a flaw.
