Introduction

If you’re searching for a dessert that combines the best of pumpkin spice and rich, buttery cake in a gooey, irresistible treat, you’re in the right place. Pumpkin Earthquake Cake is a crowd-pleasing fall favorite that layers pumpkin, spice cake, cream cheese, and buttery goodness into one magical bite. The “earthquake” effect comes from the way the cream cheese filling swirls and cracks through the cake as it bakes—creating a dessert that looks rustic but tastes like it came straight from a bakery. It’s the perfect treat for Thanksgiving, Halloween gatherings, or cozy autumn nights with a hot drink.

My recipe story

I first discovered earthquake cake years ago at a fall festival, and it instantly became a dessert I couldn’t forget. The gooey cream cheese swirls against the warm spice cake had me hooked after just one bite. Over time, I began experimenting with flavors to make it more seasonal, and pumpkin quickly became my favorite variation. The earthy sweetness of pumpkin puree pairs beautifully with cinnamon and nutmeg, while the cream cheese layer adds just the right amount of tang to balance it out. Now, it’s a must-bake in my kitchen every autumn, and friends often request it when the leaves start to change. It’s not just a cake; it’s a warm hug in dessert form.

💡 Why You’ll Love This Recipe

The gooey swirls of cream cheese make every slice unique and indulgent.

Uses simple pantry staples and comes together quickly.
Perfect balance of sweet, tangy, and warmly spiced flavors.
Rustic look makes it low-stress—no need for perfect decorating.

A guaranteed hit at family gatherings, holidays, or potlucks.

Ingredient breakdown

This Pumpkin Earthquake Cake starts with a spice cake mix, making it easy for bakers of all levels to whip up something delicious without fuss. The boxed mix provides the perfect base of warm spices, which are then elevated with extra pumpkin puree and cinnamon for a truly seasonal flavor. Eggs and milk help bind everything together and create that soft, moist crumb you crave in a fall cake.

The creaminess comes from butter and cream cheese, which melt into pockets of gooey richness throughout the cake as it bakes. When combined with the pumpkin batter, the result is an irresistible swirl that gives the cake its signature “earthquake” look. Every bite delivers both light, fluffy cake and luscious, creamy filling, making it impossible to resist going back for seconds.

What makes this cake truly special is its balance—sweet but not overpowering, spiced but not overwhelming, indulgent but not heavy. It’s the kind of dessert that feels homemade and comforting, even though it takes just a handful of ingredients and minimal effort to put together.

Equipment you’ll need

Large mixing bowls
Hand mixer or stand mixer

Measuring cups and spoons
9×13-inch baking pan
Rubber spatula

Non-stick spray or parchment paper

Step-by-step directions

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan with butter or non-stick spray, or line it with parchment paper for easy removal. Preparing the pan properly helps the cake release without sticking and keeps cleanup quick.
In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, ½ cup of melted butter, milk, and cinnamon. Beat until smooth and well combined, about 2 minutes. The batter should be thick but pourable, with a fragrant aroma of warm spices.

Pour the pumpkin cake batter into the prepared pan, spreading it evenly with a spatula. This will serve as the base of your earthquake cake. Make sure it’s level to allow the cream cheese mixture to swirl beautifully during baking.
In another bowl, beat together the remaining ½ cup softened butter and cream cheese until smooth. Gradually add powdered sugar until the mixture becomes creamy and slightly fluffy. This is the gooey layer that creates the signature cracks and swirls.
Dollop spoonfuls of the cream cheese mixture over the pumpkin batter. Use a knife or skewer to gently swirl it through the cake, creating marbled streaks. Be careful not to overmix—those rustic swirls are what make the cake so appealing.

Bake the cake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the cake portion comes out clean. The cream cheese swirls may still look slightly gooey, which is exactly what you want.
Allow the cake to cool for at least 20 minutes before slicing. The cooling time helps the layers set, making it easier to cut clean squares while keeping that delicious gooey texture intact.

Variations & substitutions

This recipe is endlessly adaptable. You can swap the spice cake mix for yellow or chocolate cake mix if that’s what you have on hand, though the flavor will change. Add a handful of chopped pecans or walnuts to the batter for a nutty crunch, or swirl in a bit of caramel sauce with the cream cheese for extra decadence. If you love chocolate, sprinkle chocolate chips over the top before baking for melty pockets of sweetness. Dairy-free versions can be made by using plant-based butter, cream cheese alternatives, and non-dairy milk without losing the indulgent texture.

💡 Expert Tips & Troubleshooting

If your cream cheese mixture sinks too much, try slightly thickening it with extra powdered sugar.
Don’t over-swirl the cream cheese; a few gentle strokes are enough for a rustic look.

Check doneness carefully—parts of the cake will be gooey by design, so test only the cake portion with a toothpick.
For cleaner slices, chill the cake slightly before cutting, then bring to room temperature before serving.

Storage, freezing & make-ahead

Pumpkin Earthquake Cake keeps well covered at room temperature for up to 2 days, but for best freshness, store it in the refrigerator for 4–5 days. To freeze, wrap cooled slices tightly in plastic wrap, then place them in a freezer-safe container. They’ll stay good for up to 2 months. To serve, thaw overnight in the refrigerator and let sit at room temperature before enjoying. If you’re planning ahead for a party, you can bake the cake a day in advance, refrigerate, and simply warm it slightly before serving to bring back that gooey texture.

Serving ideas & pairings

This cake is delightful on its own, but you can easily elevate it with a few extras. A dollop of whipped cream or a scoop of vanilla ice cream makes it even more indulgent. For a festive touch, drizzle caramel or maple syrup over the top before serving. Pair it with a hot drink like pumpkin spice latte, chai tea, or strong black coffee for the ultimate autumn treat. During the holidays, serve alongside a spread of pies and cobblers for a dessert table that will impress any guest.

FAQ

Can I make Pumpkin Earthquake Cake without a cake mix?
Yes! You can substitute with homemade spice cake batter, though the boxed mix makes it quicker and easier for busy bakers.

What if I don’t have pumpkin puree?
You can substitute with sweet potato puree or mashed butternut squash for a similar texture and flavor.

Can I reduce the sugar?
Yes, you can cut back on the powdered sugar in the cream cheese filling, though it may affect sweetness and texture slightly.

Do I need to refrigerate leftovers?
Yes, because of the cream cheese layer, it’s best to store leftovers in the fridge to keep them fresh and safe to eat.

Can this cake be made gluten-free?
Absolutely! Just use a gluten-free cake mix, and the recipe will work just as well.

Final thoughts

Pumpkin Earthquake Cake is one of those desserts that perfectly captures the essence of fall—warm spices, creamy textures, and a little bit of rustic charm. It’s simple to make, endlessly customizable, and always a crowd-pleaser. Whether you’re baking it for a family dinner, bringing it to a holiday party, or just treating yourself on a chilly evening, this cake is sure to bring comfort and joy to everyone who tries it. Give it a try this season, and it might just become your new favorite autumn tradition.

PUMPKIN EARTHQUAKE CAKE!

Author: Sarah White

Total Time: 1 hour
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

A gooey, spiced pumpkin cake swirled with rich cream cheese filling. Perfectly cozy, rustic, and ideal for fall gatherings.

Ingredients

1 box spice cake mix

2 large eggs
1 cup pumpkin puree
1 cup milk

1 teaspoon cinnamon
1 cup salted butter, divided (½ cup melted, ½ cup softened)
8 oz cream cheese, softened

2 cups powdered sugar

Instructions

reheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a bowl, mix cake mix, pumpkin puree, eggs, milk, melted butter, and cinnamon until smooth. Spread into the pan.

In another bowl, beat softened butter and cream cheese until creamy. Add powdered sugar and mix until fluffy.
Drop spoonfuls of cream cheese mixture over the pumpkin batter. Swirl gently with a knife for a marbled look.
Bake for 40–45 minutes, until the cake is set and a toothpick in the cake portion comes out clean.

Cool for 20 minutes before slicing and serving.

Notes

Store leftovers covered in the refrigerator for up to 5 days. Best served slightly warm with whipped cream or ice cream.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert

Method: Baking
Cuisine: American