Pumpkin Earthquake Cake
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Pumpkin spice season just got a whole lot more dramatic. This Pumpkin Earthquake Cake starts with a spice cake mix, swirls in a sweet cream cheese topping, and bakes into a gooey, crackly dessert that looks a little rumbly but tastes like fall perfection. Not the prettiest cake—but trust me, no one will care once they take a bite.
If you love baking with pumpkin, you’ll also want to try my Pumpkin Monkey Bread or Pumpkin Poke Cake for more fall dessert fun.
Why You’ll Love Pumpkin Earthquake Cake
Here’s why this recipe always gets cheers at my house:
- Starts with a cake mix but tastes homemade.
- Cream cheese swirl makes every bite gooey and rich.
- Pumpkin puree + pumpkin pie spice = the fall flavor dream team.
- The cracks and swirls are part of its charm—no fancy frosting needed.
- Crowd-pleaser that’s easy enough for weeknights and special enough for the holidays.
The History Of Earthquake Cake
Earthquake Cake got its name from the way it cracks and swirls as it bakes—like a little “mini earthquake” in your pan! Popular since the 1970s, classic versions usually have cream cheese, nuts, or chocolate chips, and the best part? It looks dramatic without any fancy skills. Our Pumpkin Earthquake Cake is just a fall twist on this gooey, cracked classic—messy, magical, and impossible not to love.
Ingredients You’ll Need
For specific amounts, please refer to the printable recipe card at the bottom of the post.
For the Cake:
- Spice cake mix (plus the water, oil, and eggs it calls for)
- Pumpkin puree (not pumpkin pie filling)
- Pumpkin pie spice don’t have any? you can make your own or just use cinnamon
- Vanilla extract
- Chopped pecans (optional)
For The Cream Cheese Swirl
- Cream cheese – softened
- Butter – melted
- Powdered sugar – also known as confectioners’ sugar
- Vanilla extract
- Salt
- Chocolate or butterscotch chips + more pecans (optional)
Recipe Notes + Tips From The Kitchen
- Cake mix matters: I like Duncan Hines Spice Cake Mix, but yellow or butter cake mix works too. Just grab a 15.25 or 13.25-ounce box.
- Don’t forget the extras: You’ll also need the ingredients listed on the cake mix box (usually water, oil, and eggs). I use canola oil.
- Pumpkin check: Use just 1 cup of canned solid pumpkin, not the whole can, and definitely not pumpkin pie filling.
- Deep pan only: A rimmed half-sheet or jelly-roll pan isn’t deep enough—you’ll risk spillover. Stick with a deep 9×13-inch metal pan.
- Cream cheese tip: Make sure it’s really soft, or it won’t blend smoothly.
- Butter trick: Melt the butter before mixing it with the cream cheese—it comes together much more easily this way.
How To Make Pumpkin Earthquake Cake
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Mix the cake batter using the box directions, and add pumpkin, vanilla, and pumpkin pie spice.
- Grease a 9×13-inch deep metal pan, then add the batter to the pan.
- Beat cream cheese, melted butter, powdered sugar, vanilla, and salt until smooth.
- Drop spoonfuls over the batter, swirl gently, and sprinkle with chips if using.
- Bake until set and cool before slicing.
- Serve warm, room temp, or chilled. Top it off with vanilla ice cream if you’re feeling extra.
Storage and Freezing Tips
- Refrigerate: Once cooled, cover and store in the fridge for 2–3 days.
- Freeze: Slice into portions and freeze for up to 2–3 months. Thaw overnight in the fridge before serving.
- Serving tip: This cake is delicious warm, at room temperature, or even chilled. Add a scoop of vanilla ice cream for extra indulgence.
FAQs
It’s a dessert that cracks and swirls as it bakes, usually with cream cheese, nuts, or chocolate. Think gooey, messy, and irresistible.
Yep! Just add the pumpkin puree and pumpkin pie spice, and you’ll still get that fall flavor.
Yes. Because of the cream cheese, leftovers should be stored in the fridge.
The top should be set, but the middle will jiggle slightly when tapped. A toothpick should come out mostly clean.
Absolutely—bake a day ahead, cover, and refrigerate. Serve chilled or bring to room temp.
Try These Next
- Pumpkin Dump Cake – Fall-inspired dessert with layers of pumpkin, cake mix, and warm spices. Easy to make and irresistibly delicious!
- Pumpkin Spice Creamer Recipe – makes every cup of coffee taste like fall.
- Pumpkin Brownies – Rich, fudgy pumpkin brownies with warm fall spices. A simple twist on classic brownies that’s perfect for the season.
- Pumpkin Spice Rice Krispie Treats – Sweet, spiced, and shaped like pumpkins—perfect for a little fall fun in every bite.
Click through for more pumpkin-spiced desserts and treats that everyone will love!
Pumpkin Earthquake Cake
Pumpkin Earthquake Cake is a gooey fall dessert with spice cake mix, pumpkin, and a cream cheese swirl. Cracked, swirled, and irresistible! Perfect with a scoop of vanilla ice cream!
Ingredients
For The Cake:
- 1 box spice cake mix (15.25 or 13.25 ounces – I like Duncan Hines)
- (water, oil, eggs) Ingredients listed on the cake mix box
- 1 cup canned 100% pure pumpkin (not pumpkin pie filling)
- 2 teaspoons vanilla extract
- 2 teaspoon pumpkin pie spice
For Cream Cheese Topping:
- ½ cup (1 stick) unsalted butter, melted
- 8-ounce package cream cheese, room temperature
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- ¾ cup white or semi-sweet or chocolate chips (optional)
- ¾ cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F. Grease a deep 9×13-inch metal cake pan with cooking spray.
- In a large bowl with an electric mixer, prepare the spice cake mix according to the package instructions using the oil, water, and eggs listed on the box, as well as 1 cup of pumpkin, vanilla extract, and pumpkin pie spice Mix on low for 30 seconds, then increase speed to medium and continue mixing for 2 minutes scraping side of bowl as needed. Don’t overmix.
- Pour the batter into the prepared pan and set aside.
- In another bowl, beat the melted butter, softened cream cheese, vanilla, and salt with an electric mixer until smooth. Gradually add the powdered sugar, one cup at a time, mixing until creamy and well blended.
- Drop spoonfuls of the cream cheese mixture evenly over the cake batter. Use a knife or skewer to gently swirl it through the batter for a marbled effect. If desired, sprinkle the top with pecans and chocolate chips.
- Place the cake pan on a baking sheet to catch any potential spillover. Bake on the center rack for 45–50 minutes. Test the cake (not the cream cheese) with a toothpick—it should come out with a few crumbs, but no wet batter.
- Allow the cake to cool for a while in the pan, and serve warm. It’s delicious on its own but even better with a scoop of ice cream or a dollop of whipped cream.
Notes
- Don't forget to grab the ingredients listed on the box of cake mix (usually water, eggs and oil)
- Be sure to use 1 CUP of pure pumpkin, NOT the whole can, and NOT pie filling.
For best results, bake this cake in a deep metal pan. Metal heats up quickly and evenly, helping the cake rise properly and bake through without overbrowning on the edges. Glass pans retain heat longer, which can cause uneven baking and make it harder to get that perfect texture.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 637Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 753mgCarbohydrates: 112gFiber: 3gSugar: 74gProtein: 6g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Pumpkin Earthquake Cake might not win any beauty contests, but one bite of its gooey cream cheese swirls and spiced pumpkin cake will have everyone coming back for seconds. It’s the kind of fall dessert that never sticks around for long!
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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