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pumpkin cream cheese cake sliced on a white plate.
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5 from 6 votes

Pumpkin Earthquake Cake

This Pumpkin Earthquake Cake is a moist pumpkin cake with cream cheese frosting baked inside of the pumpkin sheet cake. With butterscotch chips, chocolate chips, pecans, and coconut, this is one over-the-top pumpkin cake that's sure to be a new fall favorite. 
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin earthquake cake
Servings: 12 slices
Author: Michelle

Ingredients

Pumpkin Cake

  • 1 box white cake mix (15.25oz)
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 1/4 tsp pumpkin pie spice
  • 3/4 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 3 eggs

Cream Cheese Filling

  • 8 oz cream cheese, at room temperature
  • 3 cups powdered sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • dash of salt

Additional Ingredients

  • 1 cup pecans, chopped
  • 1 cup shredded coconut, sweetened
  • 1/4 cup dark chocolate chips, optional
  • 1/4 cup butterscotch chips, optional
  • 1/4 cup white chocolate chips, optional

Instructions

  • Preheat the oven to 350 degrees and grease a 9x13 baking dish well.
  • Sprinkle chopped pecans and shredded coconut over the bottom of the baking pan. Set aside.

Cream Cheese Filling

  • In a medium sized bowl with a hand mixer (or stand mixer), beat the cream cheese and unsalted butter together until well combined. Add in the powdered sugar, pinch of salt (to balance the sweetness of the frosting), and vanilla extract. Set aside.

Pumpkin Cake Batter

  • In a large bowl, mix cake mix, canola oil, water, brown sugar, and eggs together. With a hand mixer (or stand mixer), whisk until combined.
  • Add in pumpkin puree, cinnamon, pumpkin pie spice, and vanilla extract. Whisk until well combined. Pour the batter on top of the pecans and shredded coconut.

Assembly:

  • Dollop the cream cheese filling all over the top of the cake batter.
  • Using a knife, swirl the cream cheese filling and pumpkin cake batter together.
  • Next, sprinkle white chocolate chips, chocolate chips, and butterscotch chips on top, and gently swirl into the cake.

Bake

  • Bake for about 35-40 minutes. The cake should be set on top, and the center should jiggle very lightly when the cake pan is gently moved.
  • Allow to cool at least 30 minutes before serving. Cake can be served warm or cold.
  • Store leftovers in the fridge.

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