How to Make a Pumpkin Earthquake Cake

Fall time just screams out pumpkin, or at least it does for me. I love this time of year because it gets me into the baking mood, I love keeping up with the traditional holiday foods but I also love to change it up and try new things. Today I am showing you how to make this absolutely fantastic Pumpkin Earthquake Cake, it is a bit different than your average pumpkin pie but it screams fall and it is really good (just don't let the sweetness scare you away). Just follow my step by step instruction to make your own Pumpkin Earthquake Cake or follow along with my video below:

• All Clad Saucepan 3 qt
• 13x9 Baking Dish
• Cuisinart Oven Mitts
• Pyrex Mixing Bowl
• Pyrex Bowl 3 Set
• Coconut Cooking Spray
• Misc. Kitchen Utensils

• 1 cup shredded sweetened coconut
• 1 box yellow cake
• 1/2 cup milk
• 1/3 cup vegetable oil
• 4 eggs
• 1 cup pumpkin puree
• 1 tablespoon pumpkin pie spice
• 8 ounces cream cheese, cubed
• 1/2 cup butter, cubed
• 4 cups powdered sugar
• 1/2 cup white chocolate chips (you can use regular milk/semi-sweet chocolate chips instead)
• https://www.unitconverters.net (if you need help with the conversions)

Preheat the oven to 350°F.

Coat a 9×13 pan with nonstick spray and sprinkle coconut in the bottom of the pan, set pan aside.

In a large bowl add the cake mix, milk, oil, eggs, pumpkin and pumpkin pie spice.

Mix with a hand held mixer on low for 30 seconds or until almost all the dry bits are incorporated. Increase the mixer speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary. Pour the cake batter on top of the coconut mixture and smooth the top so it is even.

Place the cream cheese and butter in a medium saucepan over medium-low heat. Stirring constantly, melt the mixture together, the mixture might look curdled but that is ok.

Remove the butter mixture from the heat and add it to the powdered sugar, stir the mixture until smooth.

Dollop the powdered sugar mixture on top of the cake batter.

Sprinkle the white chips evenly on top and add pecans if desire. Using a knife, lightly swirl the cream cheese mixture into the batter (don't allow the bottom of the knife to go all the way to the bottom and don't over swirl it).

Bake the cake for 45 minutes. The edges will be set and the center will be slightly loose. Allow the cake to cool for about 30 minutes and slice and serve this gooey cake!

You can enjoy this cake warm or cool!

If you prefer a video tutorial, you can watch it here!