Description

This Pumpkin Earthquake Cake is a moist, flavorful dessert blending the warm spices of pumpkin and fall favorites with a creamy cheesecake swirl. Easy to prepare with a box cake mix and pumpkin puree, it’s perfect for festive gatherings or comforting cozy nights. The cake features a tender yellow cake base infused with cinnamon and nutmeg, topped with a luscious cream cheese filling swirled through and optionally sprinkled with crunchy nuts for texture.

Ingredients

Scale

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

Optional Topping

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 the cake from sticking.
Make Cake Batter: In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, and baking soda. Stir until the mixture is smooth and evenly mixed.
Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese and butter until creamy and smooth. Add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.
Assemble Cake: Pour the pumpkin cake batter into the prepared baking dish. Drop spoonfuls of the cream cheese filling evenly over the top of the batter. Using a knife, gently swirl the cheesecake filling into the cake batter to create a marbled effect. If desired, sprinkle chopped pecans or walnuts over the top for added crunch.
Bake: Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before slicing. Serve warm or at room temperature for best flavor and texture.

Notes

You can substitute chopped walnuts or pecans with other nuts or omit them for a nut-free version.
Ensure cream cheese and butter are well softened to achieve a smooth cheesecake filling.
This cake is best enjoyed fresh but can be stored covered in the refrigerator for up to 3 days.
For easier slicing, chill the cake slightly before serving.
Make sure not to overmix the cheesecake filling into the batter to maintain the signature earthquake swirl pattern.