Description
This Spiced Pumpkin Earthquake Cake is a moist, flavorful dessert perfect for fall. It features a spiced pumpkin batter swirled with creamy, sweetened cream cheese frosting, creating a marbled cake with a gooey center. Ideal for cozy gatherings, this cake combines autumnal pumpkin pie spices with rich chocolate chips and optional nuts for added texture.
Ingredients
Scale
For the Pumpkin Cake
- 1 cup canned pumpkin puree
- 1/2 cup almond butter or regular butter, softened
- 1/2 cup maple syrup or agave
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup spelt flour or all-purpose flour
- 1/4 cup mini chocolate chips
- Optional: 2 tbsp chopped pecans or walnuts
For the Cream Cheese Swirl
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, softened almond butter or butter, maple syrup or agave, vanilla extract, pumpkin pie spice, salt, and baking soda. Stir until the mixture is smooth and well blended.
- Add Flour and Mix-ins: Gradually stir in the spelt or all-purpose flour until just combined. Carefully fold in the mini chocolate chips and optional chopped pecans or walnuts to distribute them evenly without overmixing.
- Spread Batter: Transfer the batter into the prepared baking pan and spread it evenly with a spatula to create a smooth surface.
- Prepare Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy, ensuring no lumps remain.
- Swirl the Mixture: Drop spoonfuls of the cream cheese mixture across the surface of the pumpkin batter. Using a knife, lightly swirl it to form a marbled effect without blending fully.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the edges are set but the center remains slightly gooey, indicating a soft texture.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. Serve warm or chilled according to preference for best flavor and texture.
Notes
- You can substitute almond butter with regular unsalted butter for a more traditional flavor.
- Using spelt flour offers a slightly nuttier flavor and more nutrients than all-purpose flour.
- For a nut-free version, omit the chopped pecans or walnuts.
- The cake is best served the same day but can be refrigerated and enjoyed chilled the next day.
- Mini chocolate chips add bursts of sweetness but can be omitted or replaced with raisins or dried cranberries.
- Make sure the cream cheese is softened to ensure a smooth swirl mixture.
