Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This pumpkin earthquake cake cracks and sinks throughout the top to reveal a yummy cheesecake filling. So easy to make starting out with a boxed cake mix, yet everyone will think it took hours to make.


Recipe Summary

40 mins
55 mins
15 mins
16 pieces


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cream Cheese Filling:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • Microwave butter in a bowl for 30 seconds and stir. Continue to microwave at 10-second intervals until butter is completely melted. Set aside to cool while you prepare the cake.

  • Combine cake mix, eggs, pumpkin, milk, oil, and pumpkin spice in a bowl. Beat with a hand mixer until batter is well combined. Pour into the greased baking dish.

  • Combine melted butter and Neufchatel cheese in a bowl; beat with a hand mixer until well incorporated, 3 to 4 minutes. Mix in powdered sugar, 1/2 cup at a time, until well combined. Add vanilla and salt; mix to combine. Drop spoonfuls of Neufchatel mixture onto the cake batter. Swirl mixture with a knife. Sprinkle pumpkin spice chips on top.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 38 to 42 minutes. Remove from the oven and transfer to a wire rack. Cool completely before removing from the baking dish.

Cook's Notes:

If pumpkin spice chips are unavailable, substitute with cinnamon chips, white chocolate chips, chocolate chips, butterscotch chips, or chopped nuts.

Regular cream cheese can be used in place of Neufchatel cheese.

Nutrition Facts

343 calories; protein 4.3g; carbohydrates 35.1g; fat 21.4g; cholesterol 67.4mg; sodium 290.4mg. Full Nutrition