Description

This Pumpkin Earthquake Cake is a delightful fall-inspired dessert combining moist pumpkin-infused yellow cake with creamy swirls of cheesecake filling. Featuring warm spices like cinnamon and nutmeg, along with optional crunchy pecans or walnuts, this cake offers a perfect balance of flavors and textures. It’s baked in a single dish and perfect for gatherings, providing a luscious, comforting treat that’s easy to prepare.

Ingredients

Cake Batter

1 box yellow cake mix
1 (15 oz) can pumpkin puree
3 large eggs
1/2 cup vegetable oil
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda

Cheesecake Filling

8 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract

Topping (Optional)

1/2 cup chopped pecans or walnuts

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking and ensure easy removal after baking.
Make Cake Batter: In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, and baking soda. Mix the ingredients thoroughly until you achieve a smooth and homogenous batter.
Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese and butter together until creamy and fluffy. Gradually add the powdered sugar and vanilla extract, continuing to mix until the filling is smooth and free of lumps.
Assemble Cake: Pour the pumpkin cake batter evenly into the prepared baking dish. Spoon dollops of the cream cheese mixture on top of the batter. Using a knife or skewer, gently swirl the cheesecake filling through the batter to create a marbled or ‘earthquake’ effect. Finally, sprinkle the chopped pecans or walnuts over the top if using.
Bake: Place the assembled cake into the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center — it should come out with moist crumbs but not wet batter.
Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes. Serve warm or at room temperature for the best flavor and texture experience.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for best results.
Ensure cream cheese and butter are softened to room temperature for smooth mixing.
For a nut-free version, omit the pecans or walnuts.
The swirling technique affects the visual appeal; don’t over-mix the cheesecake filling into the batter.
Store leftovers covered in the refrigerator for up to 3 days; warm before serving.