Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan, or line it with parchment paper for easier removal.

Prepare the Streusel Topping:

In a bowl, mix the flour, brown sugar, and cinnamon.

Add the cold, cubed butter, and using a pastry cutter or your fingers, work it into the dry ingredients until the mixture resembles coarse crumbs. Set aside.

Make the Cake Batter:

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

In a separate bowl, mix the melted butter, granulated sugar, and vanilla extract. Add the pumpkin puree and eggs, stirring until smooth.

Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.

Assemble the Cake:

Pour the batter into the prepared pan, spreading it evenly.

Sprinkle the streusel topping over the cake batter in an even layer.

Bake:

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Optional Glaze:

While the cake is cooling, whisk together powdered sugar, vanilla, and milk until smooth.

Drizzle the glaze over the cooled cake.

Serving:

Slice the coffee cake into 9 squares and serve. This cake can be enjoyed warm or at room temperature.

Preparation Time:

15 minutes

Cooking Time:

35-40 minutes

Total Time:

50-55 minutes

Serving Size:

9 servings (1 square per serving)

Calories:

Approximately 250-270 calories per serving (without glaze)

Enjoy this delicious, moist Pumpkin Coffee Cake with your favorite cup of coffee or tea!

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EARTHQUAKE PUMPKIN CAKE RECIPE

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Earthquake Pumpkin Cake Recipe

Earthquake Pumpkin Cake is a delicious, rich dessert filled with fall flavors. Its name comes from the "cracked" appearance it gets during baking as the cream cheese mixture swirls into the pumpkin batter, creating pockets of flavor.

Ingredients

For the Cake:

1 box yellow cake mix

1 cup pumpkin puree (not pumpkin pie filling)

½ cup vegetable oil

4 large eggs

2 tsp pumpkin pie spice

½ cup water

For the Cream Cheese Filling:

8 oz cream cheese, softened

½ cup unsalted butter, melted

2 cups powdered sugar

1 tsp vanilla extract

For the Toppings:

1 cup sweetened shredded coconut (optional)

1 cup chopped pecans or walnuts (optional)

1 cup chocolate chips (optional)

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Prepare the Cake Batter:

In a large bowl, mix the yellow cake mix, pumpkin puree, vegetable oil, eggs, pumpkin pie spice, and water until well combined.

Pour the cake batter into the prepared baking dish and spread evenly.

Make the Cream Cheese Filling:

In a medium bowl, beat the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth and creamy.

Layer the Cake:

Drop spoonfuls of the cream cheese mixture onto the cake batter. Using a knife or spatula, gently swirl the cream cheese mixture into the batter, creating a marbled effect.

Add Toppings:

If using toppings, sprinkle the shredded coconut, chopped nuts, and chocolate chips evenly over the top of the cake.

Bake:

Bake in the preheated oven for 40-45 minutes, or until the cake is set and a toothpick inserted into the center comes out with only a few moist crumbs.

The cake may have a cracked or "earthquake" appearance due to the swirled cream cheese mixture.

Cool and Serve:

Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing and serving. It can be served warm or at room temperature.