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Pumpkin Earthquake Cake with Cream Cheese and Pecans

Pumpkin earthquake cake is baked in a 9x13-inch dish with a spiced pumpkin batter, pecans, and a cream cheese swirl. Its edges turn golden while the center stays tender with pockets of creamy filling.
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Prep Time 15 minutes
Cook Time 55 minutes
resting 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Prepare the pan and pecans
  • 1 tbsp unsalted butter softened, for greasing
  • 1 cup pecans chopped
For the cake
  • 1 box (15.25 oz) spice cake mix
  • 1 can (15 oz) pumpkin puree
  • 3 eggs large
  • 0.5 cup vegetable oil
  • 0.5 cup water
For the cream cheese filling
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 9x13 inch baking dish
  • 1 electric mixer

Method
 

Prepare the pan and pecans
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. Sprinkle the chopped pecans evenly over the bottom of the dish.
Make the cake batter
  1. In a large bowl, beat the spice cake mix, pumpkin puree, eggs, vegetable oil, and water with an electric mixer on medium speed until smooth, about 2 minutes.
  2. Pour the batter over the pecans and spread it evenly.
Make the cream cheese filling and bake
  1. In a medium bowl, beat the cream cheese and softened butter until smooth.
  2. Beat in the powdered sugar and vanilla extract.
  3. Drop spoonfuls of the cream cheese mixture over the batter.
  4. Gently swirl it through the top with a knife.
  5. Bake for 45 to 55 minutes, until the cake is set and golden at the edges and a toothpick inserted into a cake-only area comes out with a few moist crumbs.
  6. Let the cake rest in the pan for at least 30 minutes before slicing.

Notes

For defined swirls, gently swirl the cream cheese mixture just through the top. Refrigerate covered for up to 5 days; freeze for up to 2 months. For a nut-free option, omit the pecans.