Скачать или смотреть EASY Pumpkin Earthquake Cake

Hey everyone!
I have a new recipe today for this easy pumpkin earthquake cake. It's gooey and warm and full of pumpkin spice flavor with pockets of warm and gooey cream cheese. It's not a pretty cake, but never mind that, just try it because if you do, you'll love it. Recipe is below!
Hope you enjoy!
Kara

//RECIPE//
IMPORTANT NOTE: THIS IS NOT A HEALTH FOOD OR SCRATCH FOOD CHANNEL - We use convenient/quick ingredients here, so if that's not your thing, there are many other channels that make food to fit your preference. It's not necessary to come at me or anyone else in the comments for using convenience foods to cook or bake. Please find another channel that fits your needs. To everyone else, I'm glad you're here!

Easy Pumpkin Spice Earthquake Cake
Servings: About 15 slices

For the cake:
1 (15.25 ounce or 13.25 ounce) box spice cake mix, mixed according to the instructions, I used Betty Crocker (see notes)
Ingredients on the back of the cake mix box (water, oil, eggs, etc.)
1 cup canned 100% pure pumpkin, not the premade pie filling (IMPORTANT: Only use 1 cup. Do not add the entire can, or the cake will overflow the pan.)
1 teaspoon pumpkin pie spice, optional
2 teaspoons vanilla extract
½ cup chopped pecans, optional

For the cream cheese topping: (If using a shallow baking dish, only mix up half of the topping. See notes)
1/2 cup butter, softened (1 stick)
1 (8 ounce) package cream cheese, room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioner's sugar
1 cup white chocolate chips, optional

For the cake:
Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with non-stick spray. Make sure the pan is at least 2 inches deep as this batter will puff up quite a bit when baking and may overflow if the pan isn’t deep enough.)
In a large mixing bowl, mix the cake mix according to the instructions on the back of the box, adding in the pumpkin spice and vanilla extract. Mix well and set aside. (NOTE: I used Betty Crocker. I tried Pillsbury, but it overflowed the pan. I would suggest using a Betty Crocker cake mix.)
Add the 1 cup of canned pumpkin and mix again until well mixed. (Be very careful not to add more than 1 cup of the pumpkin or the cake could overflow.)
If you’d like to add nuts, go ahead and add the chopped pecans to the bottom of the prepared pan, then pour the prepared cake batter over the pecans. The pecans are only optional.
Set the batter filled pan aside. DO NOT BAKE YET as you’ll need to make the cream cheese topping next before baking.

For the cream cheese topping:
(If your pan is not at least 2-inches deep, make only half of the topping mixture as you really do need a large 13x9 inch pan for the full recipe or it could overflow the pan while baking.)
In a medium-sized mixing bowl, add the softened butter, cream cheese, salt and vanilla extract. Mix with an electric mixer on medium-high until smooth.
Gradually mix in the confectioner's sugar until smooth.
Spoon the cream cheese mixture onto the cake batter in the pan and swirl with a knife.
Sprinkle the white chocolate chips onto the top. This is optional, but adds a nice touch.
Bake in the preheated oven at 350 degrees F for approximately 50-60 minutes. Ovens will vary. Set a baking sheet under the pan to catch any drips. This cake will rise quite high while baking and sink down once it cools.
This cake is done when the cake portion is set, but the cream cheese mixture is still a bit jiggly.
Once it’s pulled out of the oven, let it set up for about 20 minutes before serving.
Serve warm. You can also serve this with ice cream or whipped cream.

Notes:
How to store: This cake should be stored covered or in an airtight container, in the refrigerator and can last up to 4-5 days.
How to serve: This cake is best served warm. If it’s been chilled, feel free to slices on plates and warm in the microwave a bit.

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DISCLAIMER: This channel is for quick and easy meals and desserts. I sometimes use convenient ingredients (like mixes) to help make tasty meals and desserts quickly. This is not a health food channel nor a baking from scratch channel. If you are looking for scratch baking or super healthy food, this probably isn't the channel for you. For scratch cake recipes, feel free to visit my other channel here: I Scream for Buttercream:    / @iscreamforbuttercream  

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