Irresistible Pumpkin Earthquake Cake A Fall Dessert MustTry
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Author:souzanfood
Total Time:1 hour 10 minutes
Yield:12 servings 1x
Description
Savor the irresistible flavors of Pumpkin Earthquake Cake a musttry fall dessert that combines pumpkins and rich chocolate for a perfect treat
Ingredients
Scale
15 oz Pumpkin puree
2 cups All-purpose flour
2 cups Sugar
4 large Eggs
2 teaspoons Baking powder
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
1 cup Vegetable oil
1 cup Chopped nuts (optional)
8 oz Cream cheese (softened)
1 cup Powdered sugar
1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, combine the pumpkin puree, vegetable oil, and sugar. Mix until well blended.
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Fold in the chopped nuts if using.
Pour half of the batter into the prepared baking pan, smoothing it out evenly.
In another bowl, beat the cream cheese with the powdered sugar until smooth. Drop spoonfuls of the cream cheese mixture over the batter, spreading gently. Pour the remaining pumpkin batter over the cream cheese layer, smoothing the top.
Use a knife to make swirls through the batter, distributing the cream cheese into the cake.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before slicing and serving.
