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Pumpkin Earthquake Cake

Delicious Pumpkin Earthquake Cake

A moist, spiced pumpkin cake with a creamy cream cheese filling, perfect for fall gatherings and holiday feasts.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 300 g Pumpkin puree Adds moisture and flavor.
  • 200 g Granulated sugar Sweetens the cake.
  • 150 g Unsalted butter Softened for easy mixing.
  • 4 large Eggs Provides structure and moisture.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 250 g All-purpose flour Provides structure.
  • 1 teaspoon Baking powder Helps the cake rise.
  • 1 teaspoon Baking soda Also helps the cake rise.
  • 1 teaspoon Cinnamon Adds warmth and flavor.
  • 1/2 teaspoon Nutmeg Enhances the spice profile.
  • 1/2 teaspoon Ginger Adds a zesty flavor.
  • 1 pinch Salt Enhances overall flavor.
Frosting Ingredients
  • 200 g Cream cheese Softened for easy mixing.
  • 100 g Unsalted butter Softened for easy mixing.
  • 150 g Powdered sugar Sweetens the frosting.
  • 1 teaspoon Vanilla extract Enhances flavor.

Equipment

  • mixing bowl
  • electric mixer
  • Rectangular baking pan (30 x 20 cm)
  • parchment paper
  • wire rack

Method
 

  1. Preheat your oven to 180 °C (350 °F) and grease a rectangular baking pan (30 x 20 cm) with butter, lining the bottom with parchment paper.
  2. In a large mixing bowl, combine pumpkin puree, sugar, and softened butter. Blend until smooth and creamy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  3. In a separate bowl, beat the softened cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Set aside.
  4. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually fold this dry mixture into the pumpkin batter until just combined.
  5. Pour half of the cake batter into the prepared baking pan. Dollop the cream cheese filling over the batter, spreading it gently. Pour the remaining cake batter on top, covering the filling completely.
  6. Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
  7. Once baked, let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Frost with the cream cheese mixture once cooled.
  8. Slice and serve the Delicious Pumpkin Earthquake Cake with family and friends.

Notes

This cake is perfect for fall gatherings and can be customized with nuts or chocolate chips.