With smooth, rich cream cheese swirls and a warm blend of autumn spices, Pumpkin Earthquake Cake is a moist and decadent dessert that just can't be beat. Studded with chocolate chips, toasty coconut and crunchy praline pecans, this fun and quirky cake explodes with mouth-watering flavor.
Preheat the oven to 350°F. Prepare a 9x13 cake pan with butter or non-stick spray and set aside.
In a large bowl, whisk to combine the yellow cake mix (dry mix), vegetable oil, water, pumpkin purée, pumpkin pie spice, vanilla extract, and eggs. Mix until fully incorporated.
In a medium mixing bowl, add powdered sugar, cream cheese, and melted butter. Using a hand mixer, start on low speed and gradually increase speed until thoroughly combined.
Next, on the bottom of the pan, evenly sprinkle shredded coconut and chopped pralines. Then, pour the cake batter on top of the coconut and pralines.
Place large dollops of the cream cheese mixture onto the top of the cake. Using a knife, swirl the batter and the cream cheese together. Top with chocolate chips and swirl the batter one more time.
Bake for 40 to 45 minutes, until the cake is just set. The center should have a slight wobble to it. Allow the cake to cool completely before serving. Can be served warm, room temperature or cold.
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Notes
To Store: Seal in an airtight container in the refrigerator for up to 5 days. Warm to room temperature or serve chilled.
To Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months. Let thaw fully in the refrigerator overnight before serving.