Pumpkin Spice Earthquake Cake

Ingredients

• 1 cup pecans (chopped)
• 1 cup shredded coconut (sweetened)
• 1 box pumpkin spice cake mix (standard 15.25 oz size)
• 1 can pumpkin puree (15 oz, pure pumpkin not pie filling)
• 3 eggs (large)
• 0.5 cup vegetable oil
• 0.25 cup water
• 8 oz cream cheese (softened to room temperature)
• 0.5 cup butter (melted)
• 2 cups powdered sugar

Steps

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

2. 2

   Sprinkle the chopped pecans and shredded coconut evenly across the bottom of the prepared baking pan.

3. 3

   In a large mixing bowl, combine the pumpkin spice cake mix, pumpkin puree, eggs, vegetable oil, and water. Beat on medium speed until well combined and smooth.

4. 4

   Pour the cake batter over the layer of pecans and coconut in the baking pan.

5. 5

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

6. 6

   Drop spoonfuls of the cream cheese mixture over the top of the cake batter. Use a knife or skewer to gently swirl the cream cheese into the batter to create a marbled effect.

7. 7

   Bake for 45-50 minutes, or until a toothpick inserted into the cake portion comes out clean. The center should be set but still slightly gooey from the cream cheese.

8. 8

   Allow the cake to cool in the pan for at least 20 minutes before slicing and serving.

Notes

Best served warm or at room temperature. Store leftovers in the refrigerator due to the cream cheese content.

Nutrition per serving

• dessert
• thanksgiving
• pumpkin
• cake
• baked
• fall
• holiday