Pumpkin Earthquake Cake
Pumpkin earthquake cake starts with a box of spice cake mix, then add in canned pumpkin, pumpkin pie spice and a cream cheese frosting swirl that bakes inside the cake! This easy pumpkin cake is a family favorite to make each fall!
Servings: 20 servings
Ingredients
- 1 box spice cake mix 15.25oz do not prepare as directed on box, prepare as directed below
- ⅓ cup (79ml) vegetable oil
- ½ cup (118ml) water
- 3 large eggs
- 1 cup (227g) canned pumpkin puree
- 2 tsp pumpkin pie spice
- ½ cup (113g) unsalted butter 1 stick
- 8 oz (226g) cream cheese
- 3 ½ cups (395g) powdered sugar
- 48 oz Hudsonville Vanilla Bean ice cream
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch pan with non-stick cooking spray. Set aside.
- Mix the spice cake mix with the oil, water, eggs, pumpkin puree and pumpkin pie spice using a spatula or hand mixer on low. Pour the cake batter into the pan. Set aside.1 box spice cake mix 15.25oz, 1/3 cup (79ml) vegetable oil, 1/2 cup (118ml) water, 3 large eggs, 1 cup (227g) canned pumpkin puree, 2 tsp pumpkin pie spice
- In a saucepan, melt the butter and cream cheese, stirring frequently. Alternatively, place the butter and cream cheese in a microwave safe bowl and microwave for 3 minutes on 50% power. Stir and add more time as needed to melt completely.1/2 cup (113g) unsalted butter, 8 oz (226g) cream cheese
- Using a mixer on low, beat in the powdered sugar. The mixture will become thick. Transfer the frosting mixture into a piping bag or ziplock bag and drizzle all over the cake. Alternatively, place dollops of the frosting mixture all over the cake. Use a butter knife or small spatula to swirl the frosting and cake batter together.3 1/2 cups (395g) powdered sugar
- Bake for 40-45 minutes. The cake is done when it doesn't wobble in the pan if you shake it. The toothpick test shouldn't work because the cake should be more gooey in nature due to the frosting being baked in.
- Allow the cake to cool. Serve with a scoop of Hudsonville’s Vanilla Bean ice cream. Store any leftover cake covered in the fridge.48 oz Hudsonville Vanilla Bean ice cream
Video
Nutrition
Calories: 430kcal | Carbohydrates: 58g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 273mg | Potassium: 278mg | Fiber: 1g | Sugar: 48g | Vitamin A: 2528IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 2mg