This decadent pumpkin earthquake cake is a perfect fall treat! Made with a moist white cake mix, canned pumpkin, and pumpkin spice, it’s packed with warm, cozy fall flavors.
Pumpkin, cream cheese, and butterscotch chips come together perfectly in this delicious Pumpkin Earthquake Cake. If you’re not familiar with Earthquake Cakes, they are a type of cake that features a delicious swirl of cream cheese frosting. Most Earthquake Cakes start with a cake mix, making them simple and easy to prepare. Don’t let the use of a cake mix deter you from making this Pumpkin Earthquake Cake. In fact, I tried making it from scratch and found that it actually tastes better when using a cake mix. The additional ingredients in the recipe help to mask the flavor of the cake mix, making it impossible to tell that you didn’t start from scratch. Give this Pumpkin Earthquake Cake a try and I promise you, you won’t be disappointed. Also, don’t forget to try the Red Velvet Earthquake Cake and theChocolate Fudge Earthquake Cake too! This Pumpkin Earthquake Cake is the perfect dessert for fall. The warm flavors of pumpkin and butterscotch are sure to please everyone. This cake is also relatively easy to make, so it’s a great option for a busy weeknight, or to whip up for a last minute party. Serve this cake with a scoop of vanilla ice cream for a delicious and decadent treat.
Pumpkin Earthquake Cake
Ingredients
- 1 box of white cake mix you DO NOT need the ingredients on the box
- 1 tsp. pumpkin pie spice
- 1 15 oz can of pumpkin puree
- 1/2 C butter
- 8 ounces cream cheese softened
- 1 tsp. vanilla
- 2 C powdered sugar
- 1 C butterscotch chips
Instructions
Preheat oven to 350 degrees; grease a 9 x 13″ pan.
- Melt the butter in the microwave or on the stove top.
- Stir the melted butter, softened cream cheese, vanilla, and powdered sugar together until combined.
- Stir in the butterscotch chips; set aside.
- Mix the cake mix, pumpkin pie spice and pumpkin puree together.
- Pour into the prepared pan.
- Spoon dollops of the cream cheese mixture onto the batter.
- Take a butter knife and swirl the cream cheese mixture into the batter.
- Bake for 40-45 minutes. Allow to cool.
- Slice, serve and enjoy!
Look below for step by step directions with photos↓
FAQ’s
- Do I have to use a white cake mix? I like to use a white cake mix to really showcase the pumpkin flavor, however you can use a yellow cake mix or even a spice cake mix.
- Can I use different flavored chips? Of course! We think the butterscotch chips go very well with the pumpkin, but you can use whatever flavor you prefer.
- Can you explain an earthquake cake? The inside of the cake is super moist from the cream cheese mixture and the top gets crackly and caramelized. It tastes like a very moist spiced pumpkin cake and a cheesecake combined.
- How do you store this cake? To store, cover tightly and refrigerate for up to a week. For long-term storage, wrap tightly in plastic wrap and foil and freeze for up to 3 months. To defrost, transfer to the refrigerator overnight. Serve at room temperature for optimal flavor.
Step by step directions with photos:
Preheat oven to 350 degrees; grease a 9 x 13″ pan.
Melt the butter in the microwave or on the stove top.
Stir the melted butter, softened cream cheese, vanilla, and powdered sugar together until combined.
Stir in the butterscotch chips; set aside.
Mix the cake mix, pumpkin pie spice and pumpkin puree together.
Pour into the prepared pan.
Spoon dollops of the cream cheese mixture onto the batter.
Take a butter knife and swirl the cream cheese mixture into the batter.
Bake for 40-45 minutes. Allow to cool.
Slice, serve and enjoy!
Don’t forget to try this delicious Pumpkin Sheet Cake with Cream Cheese Frosting!
Snap a picture of your pumpkin earthquake cake and tag @flourmewithlove so I can share with my readers!
Sounds great…would there be any changes if I used fresh pumpkin instead of can?
I never tried it so I can't say; it may need extra baking time or even shorter. I'm sorry I don't know…
It was fantastic. Highly recommend.
Thank you Jolene for the sweet comment 🙂
Making this for Thanksgiving and it looks and smells amazing!! Thank you for sharing this with us. Might drizzle with a bit of honey what do you think?? Sincerely- Brittney H
Thank you! Let me know if you added the honey 🙂
Should it be refridgerated if I need to make it the day before Thanksgiving?
Yes it should be 🙂
Thank you Lisa. Can't wait to try it!
This cake is da bomb! I made it to bring to a Cubs World Series (game 4) party and it was hands-down the best item there. If only the Cubs had won. Two pieces remain to enjoy with a cup of coffee.
THANK YOU, THANK YOU, THANK YOU!!!
Mich Taylor
Orland Park, IL
Thank you so much, I'm so glad everyone enjoyed it!
Yes, you can use chocolate chips or just omit the butterscotch; either way it'll still be delicious!
thanks for your quick reply! looks awesome, can't wait to try it!
No problem, I'm happy to help 🙂
I'm out of butterscotch chips. 🙁 Have you tried with chocolate chips instead of butterscotch? Or tried omitting the butterscotch?
Hi. Has anyone had a problem with the top not setting? I've had it in over 50 mins and it's still not solid. Help!
If you used low fat or fat free cream cheese this may be the problem, however the top actually looks a little underdone, but if a toothpick stuck in the cake part comes out clean then you're good to go!
I used light. And it was like mush. Hopefully it'll set after sitting awhile. Thank you!
This taste awesome! Should I refrigerate leftovers?
Thank you! I would refrigerate the leftovers due to the cream cheese 🙂
I am trying to figure out what to do with the melted butter. Any suggestions?
You melt it first (step one; first picture) and then stir in the cream cheese, vanilla, and powdered sugar (step two; second picture).
This sounds awesome. I was reading some of the post and I have decide to give it a try. Sounds like it would be good with the Heath Candy Chips also. Just wanted to say thanks for sharing.
Made this today, used a spice cake mix and still used the pumpkin spice, was simply delicious. I was very happy how this came out. Friends enjoyed it too. Should be more aptly named train wreck cake as it looked kind of odd when cooled. Looking forward to trying other variations. Really really good!
I made it just as the recipe stated and it turned out AMAZING. I am not a butterscotch fan but this was just perfect. I will be wowing my extended family with this at Thanksgiving for sure!
Think I'll try this but swap out the wite cake mix for spice cake mix and instead of butterscotch chips use cinnamon chips!
This sounds great and I want to try this. I noticed a lot of your recipes have nuts, is it possible to leave them out? I am afraid that since the recipe has such a large amount of them, it may not turn out. I have a granddaughter that is severely allergic to nuts and we are with them a lot during the holiday season.
I'm not sure if you looked at a different recipe, but this Pumpkin Earthquake Cake doesn't call for any nuts 🙂 As far as the other recipes, you can leave them out and it'll be just fine!
I would add coconut and pecans instead of butterscotch chips.
This is calling my name.
I hope you don't mind, but I enjoyed your pumpkin recipe so much, that I put a link to it on my new blog. I can't wait for Autumn 🙂 http://www.frolicinflorida.com
Thank you!
Dont get me wrong here but you have melted butter but nowhere in the recipe does it say where to add it ? can you clear that up for me? no one seems to have noticed or comment on it 🙂
It's the first step; melt the butter then proceed to step two by mixing in the cream cheese, vanilla, and powdered sugar. Then lastly the butterscotch chips.
Just finished baking this and it is fabulous !!! Thanks for the recipe and Happy Thanksgiving!
Thank you Susie, I'm so happy you liked it 🙂 Happy Thanksgiving to you too!
I tried this with a gluten free spice cake mix and it did NOT work!
I feel like the cake mix needs to be mixed according to the package directions – or at least add the eggs and perhaps only use half the pumpkin. It did not rise AT ALL. It remained a gooey, undone pile of pumpkin puree. Even though I used a cake mix that is similar in ounces to a regular cake mix (and not less), the pumpkin was overwhelming, making it too heavy to rise at all.
I would be interested in trying this again but changing a few things.
I can't say because I don't bake with gluten-free products. Maybe the gluten is what makes this cake work 😉 Let me know if you try it again!
Wondering if I can use Betty Crocker Gluten Free Yellow Cake mix?
I never have, but I don't think it would be a problem if the gluten-free cake mix has the same baking consistency of a regular mix.
I love that I don't need to drag out my 30# stand-up mixer to make an amazing cake. In fact, I'll bet the grandkids would be thrilled to have me supervise the whole process while I just watch and wait. My entire family thanks you for posting this.
Thank you…there's nothing more special then making memories with the grandkids 🙂
This looks amazingly yummy! I'm going to put dark chocolate chips in mine though. It's surprising how yummy dark chocolate is with pumpkin and all the spices! Thanks for the recipe!!!
The addition of dark chocolate chips sounds delicious, and I agree they're a perfect match with pumpkin…enjoy!
Made this for a company luncheon. It was fabulous. My husband tried it and said "you can throw your pumpkin pie recipe away" . That's how good it was.
Thank you so much! That is so sweet of you and your husband 🙂
Ok thanks.
I tried to make this in a bundt pan and I failed. How much should the baking time be increased or is it not possible to make it in a bundt pan? My attempt was delicious though!
I would not advise making this in a bundt pan. The cream cheese batter is heavy and thick so it would sink to the bottom of the pan and not cook properly 😉
You melt it first and then mix it in with the cream cheese…it's the first step. This is an easy cake so you'll do just fine 🙂
I am not a very experienced cook but saw this and wanted to try. Can you please tell me where you put the melted butter?
I just made the cake and put it in the oven! I can't wait to try it!
I hope you like it…enjoy 🙂
Looks yummy. Could you use yellow cake instead of white?
You sure can!
Thanks, I'm going to make it right now!
Enjoy!
Sounds yummy
I just got these out of the oven! They look wonderful! I'm making them for our dessert tonight after dinner!
Thanks a lot for sharing this wonderful recipe.
Marlene
Must see Carmel Roofing Company
Thank you, I hope you enjoy!
I would use Sweet Potatoes instead of Pumpkin and add some coconut. YUMMY!
Made this this morning…Oh My Goodness! This is pumpkin pie heaven. WARNING: Don't eat too soon after coming out of oven or pumpkin on the bottom will burn your tongue. Bwahahahaha I couldn't wait. Thank you….this is a keeper!
I'm so happy you enjoyed it as much as our family does…thanks for the kind comment too!
I would use spice cake mix…just sayin
OMG looks sooooo good….drooling…
Can you freeze this?
I never tried it so I can't really say. The only thing I would be concerned about is it thawing…I'm not sure if it would be soggy or not.
Cream cheese, butterscotch, and pumpkin!? OMG, this is awesome! I have never heard of earthquake cake before but I want some right now. Pinning. Thanks for sharing on Merry Monday Link Up.
I've never hear of earthquake cake before, but it looks awesome! Pinning this one to try as soon as I get the ingredients! (Found you on Merry Monday)
oh my! This looks delicious and I love how easy it is to make.. I'm not a huge fan of butterscotch so I'll be replacing it for chocolate chips. 🙂
I wonder how it would taste with dried cranberries? …..just thinking.
Lind
Sounds good to me! If you try it, let me know how it turns out 😉
Why worry about that. Looks awesome and it's in the oven right now.
Any idea on Calories and Fat grams?
No…you would have to put the information into an online calculator 😉
How can I share this with a friend that I love to bake with. I'd like her to see the recipe. Thanks!
Just hit the print button and it will allow you to email her the recipe 🙂
Thank you so much.
No problem Suzy 😉
This looks soooo good – but I'm thinking it could use some coconut on top! This is definitely going on my "Make this Someday" list!
The red velvet one I make has coconut in it…I actually add it to the cream cheese mixture 😉
I've never heard of earthquake cake, sounds good:@)
Thanks Lynn…its' so simple to make and delicious too!
Looks delicious!! xo Catherine
Thank you Catherine 😉