Indulge in this delightful Pumpkin Earthquake Cake that is rich in fall flavors. This moist and decadent cake is a combination of pumpkin, cream cheese, pecans, and coconut, making it the perfect autumn dessert. Topped with a creamy frosting and a sprinkle of cinnamon, this cake is a showstopper for any occasion. It's surprisingly easy to make and will impress your family and friends with its unique texture and flavors.
Ingredients
- 1 box of yellow cake mix
- 1 cup of canned pumpkin puree
- ½ cup of butter, melted
- 4 eggs
- 8 ounces of cream cheese, softened
- ½ cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 cup of chopped pecans
- 1 cup of shredded coconut
- ¼ cup of butter, melted
- 3 cups of powdered sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
Directions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the yellow cake mix, pumpkin puree, melted butter, and 2 eggs. Mix until well combined.
- Spread the pumpkin cake batter evenly into the prepared baking dish.
- In another mixing bowl, beat the cream cheese until smooth.
- Add the powdered sugar and vanilla extract to the cream cheese and mix until well combined.
- Pour the cream cheese mixture over the pumpkin cake batter in the baking dish.
- Sprinkle the chopped pecans and shredded coconut over the cream cheese mixture.
- Drizzle the melted butter over the top.
- Bake the cake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting by mixing the powdered sugar, cinnamon, and vanilla extract in a small bowl.
- Once the cake is done baking, remove it from the oven and let it cool for 10 minutes.
- Drizzle the frosting over the warm cake.
- Allow the cake to cool completely before serving. Slice and enjoy!
