Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish generously with nonstick cooking spray or butter. Make sure the corners and sides are well coated so the gooey cream cheese layer does not stick during baking.

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Step 2: Prepare the Pumpkin Cake Batter

In a large mixing bowl, combine the yellow cake mix, pumpkin puree, vegetable oil, eggs, milk, and vanilla extract.

Add the pumpkin pie spice, cinnamon, and nutmeg.

Using an electric mixer, beat the mixture until everything is well combined and the batter is smooth. Avoid overmixing once the ingredients are incorporated.

The pumpkin batter should be thick, creamy, and fragrant with warm fall spices.

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Step 3: Add the Pumpkin Batter to the Baking Dish

Pour the pumpkin cake batter into the prepared 9×13-inch baking dish.

Use a spatula to spread the batter evenly from corner to corner.

Set the dish aside while preparing the cream cheese mixture.

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Step 4: Prepare the Cream Cheese Mixture

Place the softened cream cheese in a large bowl.

Beat the cream cheese until smooth and creamy.

Add the melted butter, powdered sugar, vanilla extract, and cinnamon.

Continue mixing until the cream cheese mixture is smooth, thick, and completely combined.

If small lumps remain, continue mixing until the mixture becomes as smooth as possible.

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Step 5: Add the Cream Cheese Layer

Spoon the cream cheese mixture over the pumpkin cake batter.

You do not need to spread it perfectly evenly.

For the classic earthquake cake appearance, place spoonfuls of the cream cheese mixture across different areas of the pumpkin batter.

This allows the cream cheese to sink into the cake while baking and creates the characteristic cracked, swirled appearance.

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Step 6: Create the Earthquake Effect

Using a butter knife or the back of a spoon, gently swirl the cream cheese mixture into the pumpkin batter.

Do not completely mix the two layers together.

Make several loose swirls and streaks throughout the cake. The goal is to create pockets of cream cheese rather than a completely uniform batter.

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Step 7: Add Chocolate Chips and Pecans

Sprinkle the chocolate chips evenly over the top.

Add the chopped pecans.

If desired, sprinkle shredded coconut over the top as well.

The chocolate chips melt during baking, creating little pockets of chocolate throughout the pumpkin cake, while pecans provide a delicious crunchy contrast to the soft cake and creamy filling.

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Step 8: Bake the Cake

Place the baking dish in the preheated oven.

Bake for approximately 40–50 minutes, or until the pumpkin cake is mostly set and the center still has a slight soft jiggle.

The cake should look golden around the edges, while the cream cheese portions should remain creamy and slightly gooey.

Do not overbake the cake because the goal is a moist and gooey texture.

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Step 9: Check for Doneness

Insert a toothpick into an area containing mostly pumpkin cake rather than directly into a cream cheese pocket.

The toothpick should come out with a few moist crumbs but should not have wet cake batter attached.

The center may still look slightly soft when removed from the oven. It will continue setting as the cake cools.

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Step 10: Cool the Pumpkin Earthquake Cake

Remove the cake from the oven and place it on a cooling rack.

Allow it to cool for at least 30–45 minutes before slicing.

For cleaner slices and a firmer cream cheese layer, refrigerate the cake after it has cooled to room temperature.

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Step 11: Slice and Serve

Cut the Pumpkin Earthquake Cake into squares.

Because the cream cheese layer is gooey and the cake is very moist, use a sharp knife and wipe the blade between cuts if you want cleaner-looking pieces.

Serve the cake slightly warm for a soft, gooey texture or chilled for a firmer cheesecake-like consistency.

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Step 12: Add Optional Toppings

For an extra special presentation, serve each piece with a spoonful of whipped cream.

You can also add:

 

• Caramel sauce
• Chopped toasted pecans
• A dusting of powdered sugar
• Cinnamon
• Pumpkin pie spice
• Vanilla ice cream
• White chocolate drizzle