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Earthquake Pumpkin Cake

Earthquake pumpkin cake is an American dessert that bakes a crackled, golden surface with cream cheese pools sinking through the batter. You’ll drop a sweetened cream cheese layer over spiced pumpkin cake and finish with a caramel drizzle for an easy swirl effect.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin cake
  • 1 can (15.25 oz) yellow cake mix
  • 0.5 cup pumpkin puree
  • 3 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup water
  • 2 tsp pumpkin pie spice
For cream cheese earthquake layer (dropped over batter)
  • 16 oz cream cheese, softened Softened for smooth mixing.
  • 2 eggs
  • 0.67 cup powdered sugar
  • 1 tsp vanilla
For caramel drizzle
  • 0.5 cup caramel sauce

Equipment

  • 1 sheet pan

Method
 

Make the pumpkin cake base
  1. Preheat the oven to 350F, and grease a 9x13 pan. Use a light, even coating so the cake releases cleanly.
  2. Beat the yellow cake mix, pumpkin puree, eggs, vegetable oil, water, and pumpkin pie spice until combined. Spread the batter in the prepared pan in an even layer with a visible smooth top.
Add the earthquake cream cheese layer
  1. Beat the cream cheese mixture until smooth. Drop large spoonfuls over the cake batter without mixing them in so they sit on top.
  2. Drizzle the caramel sauce over the cream cheese blobs. Let some caramel sink into the batter while leaving streaks on the surface for the swirl effect.
Bake and finish
  1. Bake for 45-50 minutes at 350F, until the cake looks set and the cream cheese has sunk. Watch for a cracked, swirled top—this appearance is correct.
  2. Cool completely before cutting. The fully cooled cake slices neatly instead of smearing the cream cheese pools.

Notes

Pro tip: soften the cream cheese to room temperature so the earthquake layer stays smooth and forms clean cracks as it sinks. Store covered in the refrigerator for up to 4 days. Freeze slices for up to 2 months, thaw overnight in the fridge. For a lower-sugar option, use reduced-sugar powdered sugar in the cream cheese layer while keeping the caramel drizzle as written.