Pumpkin Earthquake Cake
This easy Pumpkin Earthquake Cake is a moist, spice cake mix that's been amped up with canned pumpkin, pumpkin spice and more. There's a cream cheese filling swirled throughtout and milk chocolate chips sprinkled on top
Ingredients
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
FOR THE CAKE:
- 1 15.25 oz spice or yellow cake mix
- 3 eggs
- 1 cup canned pumpkin puree
- 3/4 cup water
- 1/2 cup oil
- 1/3 cup granulated sugar
- 2 teaspoons pumpkin pie spice
FILLING:
- 1 8 oz package cream cheese softened
- 1/2 cup butter , melted
- 3 cups powdered sugar
TOPPING:
- 1/2 cup milk chocolate chips (or semi-sweet chocolate chips)
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Sprinkle the coconut and pecans evenly over the bottom of the dish.
- For the cake: In a large bowl, combine the cake mix, eggs, pumpkin, water, oil, sugar, and pumpkin pie spice. Mix until well combined and pour over the coconut and pecans.
- For the filling: Place cream cheese in a medium bowl and microwave for about a minute or until it's really soft. Add the melted butter and stir until combined. Add the powdered sugar and stir until smooth.
- Place dollops of the filling all over the top of the cake batter and then using a knife, gently swirl it through.
- Sprinkle with chocolate chips and bake for 30-40 minutes. Because of the filling the cake will not look completely done but will as it cools. Serve warm.