Pumpkin Chocolate Chip Earthquake Cake
Craving a simple, delicious dessert perfect for fall? This Pumpkin Chocolate Chip Earthquake Cake is the answer! Made with just a few ingredients, this decadent cake combines the rich flavors of pumpkin, cinnamon, cream cheese, and chocolate chips. It’s gooey, sweet, and guaranteed to be a crowd-pleaser at any gathering.
Follow this easy recipe to create a cake that’s as stunning as it is delicious, with its unique “earthquake” appearance that blends swirls of cream cheese and pumpkin.
Pumpkin Chocolate Chip Earthquake Cake is the simple recipe of a three-ingredient cake with a buttery cream cheese and chocolate chip topping for the best pumpkin recipe. The easiness of this recipe is not the best thing. This cake is so flavorful people will think you worked so hard on it. If you are looking for more easy cake mix pumpkin recipes be sure to try the cake mix pumpkin bars with cream cheese frosting and the pumpkin chocolate chip muffins made with a spice cake mix.
Pumpkin Chocolate Chip Earthquake Cake Ingredients
The ingredients for this pumpkin earthquake cake are few and standard fall-flavored ingredients. Or at least they are for me. I always have cake mixes, canned pumpkin, cinnamon, and cream cheese on hand. Then butter and powder sugar are sort of just a given.
How to make pumpkin earthquake cake
To start, mix together the yellow cake mix
, cinnamon, and canned pumpkin. The cake mix may have some lumps but it will be fine. Just mix the ingredients together with a spatula.
Spread the cake out in a greased 13 x 9 pan
. Spread the pumpkin cake to the edges. Again, don’t worry about any cake mix lumps in the cake batter.
In a separate bowl, cream together the cream cheese and melted butter. To the creamed butter and cream cheese, add vanilla followed by the powdered sugar. Then finish by stirring in the chocolate chips.
Spread the cream cheese topping over the pumpkin cake and then cut the cream cheese into the cake with the spatula. You will essentially swirl the top and bottom together to be a rough mixture.
When the cake is ready, bake at 350 degrees for 45 minutes. If you have a convection oven, it will take less time.
The cake will still be spongey to the touch. It is tough to do a clean toothpick test with this cake but it definitely can be done.
Allow cooling before serving. It can be served warm but if you slice it when it is still hot it will fall apart. Trust me, I have made this mistake.
This cake is so good you will make it for every potluck or get together or pitch-in you have this fall.
Variations
- Nutty Twist: Add chopped pecans or walnuts to the cream cheese mixture for a crunchy texture.
- Spice It Up: Enhance the fall flavors by adding nutmeg, ginger, or pumpkin pie spice to the cake mix.
- Different Chips: Swap the chocolate chips for white chocolate, butterscotch, or cinnamon chips for a unique flavor.
- Gluten-Free Version: Use a gluten-free yellow cake mix for a gluten-friendly treat.
Substitutions
- Yellow Cake Mix: Substitute with spice cake mix for an extra burst of fall flavors.
- Cream Cheese: Low-fat cream cheese works well if you want to reduce the calorie count.
- Butter: Use margarine or coconut oil as a dairy-free alternative.
- Powdered Sugar: Swap with a sugar-free powdered sweetener for a lower-sugar option.
Tips for the Best Earthquake Cake
Don’t Overmix: Keep the swirling rough to maintain the signature “earthquake” look.
Room Temperature Ingredients: Ensure the cream cheese is softened for a smooth and creamy texture.
Customize Your Chips: Try white chocolate or butterscotch chips for a unique twist.
Pumpkin Recipes
Non-Pumpkin Fall Desserts
Pumpkin Chocolate Chip Earthquake Cake
Ingredients
- 1 box yellow cake mix
- 1/2 teaspoon cinnamon
- 15 ounces can of pumpkin
- 8 ounces cream cheese
- 1 stick butter, 8 tablespoons
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1 cup chocolate chips
Instructions
- Begin by mixing the cake mix, can of pumpkin, and cinnamon together. Then spread out on a greased 13 X 9 pan.
- In a new bowl mix the cream cheese that has softened and the melted butter together. Then add the vanilla and powder sugar to the cream cheese and butter.
- Continue to mix until combined. Then stir in the chocolate chips.
- Pour the cream cheese mixture over the cake.
- With a spatula or knife, mix the cake layer and cream chaser layer together, roughly.
- Bake on 350 degrees for 45 minutes.
Nutrition
Shared on Weekend Potluck and Meal Plan Monday
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Wow! This looks delicious. The perfect fall dessert.