Pumpkin dump cake recipe
This easy pumpkin spice earthquake cake starts with a spice cake mix and has a creamy cheesecake layer swirled in the cake batter. Top with a few chocolate pumpkin dump cake recipe for a delicious easy pumpkin dessert.
Pumpkin Spice Earthquake Cake Recipe Who is ready for all things pumpkin? This desserts covers all of those bases and is easy to make when that first pumpkin craving hits. An earthquake cake is an easy cake recipe that starts with a boxed cake mix. With earthquake cakes, the possibilities are endless because there are so many flavors of cake mixes!
How to Make Earthquake Cake There are two parts to earthquake cake: the cake batter and the cream cheese layer. You’ll want to mix both up separately. 13 pan, then mix up the cream cheese layer. Swirl the two together and sprinkle with a few chocolate chips.
A 15 minute prep and 35 minute bake time means this cake is ready to go in less than an hour. Because of the cream cheese layer, it’s best to let this cake set and cool for awhile before slicing. Warm cake is always good, but if you want clean slices, be sure to allow the cake to cool. How to Store Earthquake Cake Because this cake has a cream cheese layer, it’s best to store it in the refrigerator. Allow the cake to cool completely, cover it and then pop it in the fridge. Spray a 9×13 baking pan with non-stick spray.
In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour batter into the prepared pan. In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined. Place spoonfuls of the cream cheese mixture all over the top of the cake mixture.
Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 40-50 minutes or until center is set. Allow the cake to almost completely cool before cutting. If you cut before it cools, the cake will be very soft and won’t cut cleanly. Store in an airtight container in the refrigerator. The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake.
Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. We are not dietitians and recommend you seek a nutritionist for exact nutritional information. Can you add walnuts to the cake mix before adding the cream cheese part? The video shows using room temp butter, but the recipe says use melted butter.
Is the cake, when done supposed to be gooey in the middle? I baked mine for 50 minutes, and it’s all gooey in the middle like it’s not done. Do you think I could substitute raisins for the chocolate chips? Do you think I could try this as cupcakes for a bake sale? They’re be so much easier to transport.
Hope it turns out and tastes as good as it looks in your picture! What do you do with the leftover pumpkin ? Nancy I always freeze nay leftover pumpkin. It’s perfect for other recipes in the future. I goofed up several times and it still tasted great. One word for this cake::::::::::::: YUM! I made it a week ago.
Was a bit afraid that I didn’t leave it in the oven long enough, but I did. I think when I make it again, I will not melt the butter, but just used softened butter like I witnessed in the video. I am making this for thanksgiving and I need to travel about 5 hours, so do I need a cooler and ice packs you think? Or will it be ok in the car?
Holy cow that’s a lot of powdered sugar! I know it defeats the purpose of ease and efficiency, but I couldnot find Betty Crocker spice cake mix in our grocery stores. While everyone raved about the cake, I had some baking trouble. This easy pumpkin spice earthquake cake starts with a spice cake mix and has a creamy cheesecake layer swirled in the cake batter. Top with a few chocolate chips for a delicious easy pumpkin dessert.
