If you’re craving the ultimate autumn treat, look no further than Pumpkin Earthquake Cake. This dessert is pure magic: a spiced pumpkin cake base riddled with a luscious, creamy swirl that bubbles up and cracks as it bakes. Each slice is a celebration of warm fall flavors, with bursts of coconut and nutty pecans in every bite. Whether it’s the crackled top, the pockets of cream cheese, or the heady scent of spice that wins you over, this cake is about to become your new seasonal obsession.

Pumpkin Earthquake Cake Recipe - Recipe Image

Ingredients You’ll Need

Whipping up Pumpkin Earthquake Cake is delightfully simple, but every single ingredient has a part to play in building that irresistible taste and texture. Here’s what you’ll need, along with some tips to make your cake truly unforgettable.

Spice cake mix: The flavor-packed base that brings instant warmth and depth to the cake, with hints of cinnamon, nutmeg, and clove.
Canned pumpkin puree: Adds rich moisture and a natural pumpkin flavor—be sure it’s pure pumpkin, not pie filling!
Vegetable oil: Keeps the crumb beautifully tender and moist from edge to center.
Large eggs: Help bind everything together, giving the cake structure and a light lift.
Milk: Loosens the batter ever so slightly, making it pourable and soft after baking.
Pumpkin pie spice: Reinforces those iconic autumnal notes we crave each season.
Chopped pecans: Add nutty crunch and a lovely counterpoint to the cake’s sweetness.
Sweetened shredded coconut: Brings a playful chew and subtle sweetness to every bite.
Cream cheese (softened): For that gooey, marbled swirl that makes Pumpkin Earthquake Cake so memorable.
Unsalted butter (softened): Combines with the cream cheese for a rich, melt-in-your-mouth texture.
Powdered sugar: Sweetens and smooths out the cream cheese mixture to a perfect consistency.
Vanilla extract: Enhances all the flavors with a warm, aromatic hug.

How to Make Pumpkin Earthquake Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly—this is key, since the cake has a delightfully sticky bottom layer thanks to the coconut. While the oven heats, take a minute to organize your ingredients; a little mise en place here makes things extra smooth.

Step 2: Mix the Pumpkin Cake Batter

In a large bowl, combine your spice cake mix, canned pumpkin puree, vegetable oil, eggs, milk, and pumpkin pie spice. Stir everything together until the batter is silky and streak-free. The aroma already hints at what’s in store!

Step 3: Layer the Coconut and Pecans

Sprinkle the chopped pecans and sweetened shredded coconut evenly across the bottom of your prepared pan. This step guarantees that irresistible toasty crunch baked right into the base of every slice.

Step 4: Add the Cake Batter Over the Nutty Layer

Pour the pumpkin cake batter evenly over the pecan and coconut layer. Use a spatula to gently spread it into an even blanket, making sure to cover every corner of the pan for uniform baking.

Step 5: Whip Up the Cream Cheese Swirl

In a separate bowl, beat together the softened cream cheese and butter until smooth and completely blended. Gradually add in the powdered sugar and vanilla extract, whipping until the mixture is fluffy and glossy—this swirl is the star of Pumpkin Earthquake Cake!

Step 6: Swirl and Marble

Drop generous spoonfuls of the cream cheese mixture over the cake batter. Using a butter knife or skewer, swirl it throughout the batter, creating a beautiful marbled look. Don’t overdo it—a few dramatic swirls will do the trick and create those classic “earthquake” cracks on top.

Step 7: Bake to Crackled Perfection

Bake for 40 to 45 minutes, or until the cake looks set in the center and the edges are turning golden brown. The top will look rustic and craggy—this is exactly how Pumpkin Earthquake Cake should be! Let the cake cool in the pan before slicing to help the filling set.

How to Serve Pumpkin Earthquake Cake

Pumpkin Earthquake Cake Garnishes

A simple dusting of powdered sugar adds a delicate finish, but you can also scatter extra toasted pecans or coconut on top for texture. If you’re feeling a little decadent, a handful of white chocolate chips or a pinch of cinnamon sugar just before baking gives you even more wow factor.

Side Dishes

A cake this indulgent goes beautifully with a cool scoop of vanilla ice cream, a dollop of whipped cream, or even a scoop of cinnamon gelato. For a cozy dessert plate, try pairing Pumpkin Earthquake Cake with warm chai, spiced latte, or a classic cup of coffee.

Creative Ways to Present

For gatherings, slice the cooled cake into bars and serve on a rustic wooden platter. If you want to get fancy, plate individual squares with a drizzle of caramel sauce or a twist of candied orange peel. Mini cake squares also make stunning holiday dessert platters!

Make Ahead and Storage

Storing Leftovers

To keep Pumpkin Earthquake Cake fresh, cover the pan tightly with foil or transfer slices to an airtight container. Refrigerate leftovers for up to 5 days—it’s actually even more delicious after spending a night in the fridge as the flavors meld together!

Freezing

If you want to save extra slices for later, Pumpkin Earthquake Cake freezes surprisingly well. Wrap individual portions in plastic wrap and then in aluminum foil, stacking them in a freezer-safe container. Thaw in the fridge overnight before enjoying again.

Reheating

For that just-baked comfort, warm slices gently in the microwave for 10-15 seconds, or until barely warmed through. The cream cheese swirl softens up beautifully, making each bite gooey and irresistible.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just be sure to drain homemade puree well, as extra moisture can make the cake too soft. Your homemade touch will make Pumpkin Earthquake Cake even more special!

What if I don’t have spice cake mix?

A classic yellow cake mix with an extra tablespoon of pumpkin pie spice works in a pinch. The final flavor is a little milder but still delicious and warmly spiced.

Can I add chocolate chips or other mix-ins?

Definitely. White or semisweet chocolate chips sprinkle perfectly on top before baking. Chopped walnuts or even dried cranberries are great additions to customize your Pumpkin Earthquake Cake.

How do I know when the cake is done?

Look for a golden, crackled top and gently touch the center; it should feel set but still spring slightly when pressed. Avoid overbaking, as you want that luscious gooey swirl inside.

Is Pumpkin Earthquake Cake best served warm or cold?

It’s wonderful either way! Warm out of the oven, it’s soft and gooey; chilled overnight, the flavors deepen and the texture is even more decadent. Try both and see which you love more!

Final Thoughts

Baking Pumpkin Earthquake Cake is like giving yourself a little autumn celebration, no matter what time of year. There’s something so heartwarming about the swirls of cream cheese, bursts of pecans and coconut, and that perfectly rustic, crackled top. I hope you give this recipe a try—the hardest part is waiting for the cake to cool before grabbing a slice!