If you’re craving a cozy fall dessert that’s rich, spiced, and irresistibly soft, this Pumpkin Quake Cake delivers in every bite. Made with real pumpkin puree, warm autumn spices, and creamy cheesecake-style swirls, this ooey gooey pumpkin cake is the kind of dessert that disappears fast at Thanksgiving dinners, potlucks, and holiday gatherings.
What makes a quake cake special is how the cream cheese mixture sinks into the batter as it bakes, creating pockets of creamy goodness throughout the moist pumpkin cake. It looks rustic, tastes indulgent, and couldn’t be easier to make.
Why You’ll Love This Pumpkin Quake Cake
- Perfect fall flavor with cinnamon, nutmeg, and ginger
- Ultra-moist texture thanks to pumpkin puree and oil
- Gooey cream cheese swirls in every slice
- Simple ingredients you probably already have
- Crowd-pleasing dessert for Thanksgiving or fall parties
This cake is sweet without being overwhelming and pairs beautifully with coffee or tea on a chilly evening.
Ingredients You’ll Need
Pumpkin Cake Batter
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 cup pumpkin puree
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 4 large eggs
Cream Cheese Swirl
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 large egg
How to Make Pumpkin Quake Cake (Step-by-Step)
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 3: Combine Wet Ingredients
In a separate bowl, mix pumpkin puree, vegetable oil, vanilla extract, granulated sugar, brown sugar, and eggs until smooth.
Step 4: Make the Batter
Slowly fold the dry ingredients into the wet ingredients until fully combined. Pour the batter evenly into the prepared pan.
Step 5: Prepare Cream Cheese Swirl
Beat the cream cheese, powdered sugar, and egg until smooth and creamy.
Step 6: Create the “Quake”
Drop spoonfuls of the cream cheese mixture over the pumpkin batter. Do not swirl — the magic happens naturally as it bakes.
Step 7: Bake
Bake for 45–50 minutes, until the center is set but still slightly gooey. Let cool before slicing.
Tips & Variations
- Let the cake cool completely for cleaner slices
- Add chocolate chips for extra indulgence
- Sprinkle powdered sugar on top before serving
- Serve warm for a gooier texture
- Use gluten-free 1:1 flour if needed
Serving Ideas & Storage
Serve Pumpkin Quake Cake slightly warm or at room temperature. It’s delicious on its own or topped with whipped cream or vanilla ice cream.
Storage:
- Store covered in the refrigerator for up to 5 days
- Freeze individual slices for up to 2 months
Pumpkin Quake Cake with Gooey Cream Cheese Swirls
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pumpkin Quake Cake is a rich, spiced fall dessert with a moist pumpkin cake base and gooey cream cheese pockets that “quake” as it bakes. Warm cinnamon, nutmeg, and ginger make it perfect for Thanksgiving and cozy autumn nights.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 can pumpkin puree (about 15 oz)
1 cup vegetable oil
2 tsp vanilla extract
4 large eggs
8 oz cream cheese, softened
1/2 cup powdered sugar
1 large egg (for cream cheese swirl)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk pumpkin puree, vegetable oil, vanilla, granulated sugar, brown sugar, and 4 eggs until smooth.
4. Add dry ingredients to wet ingredients and mix just until combined. Pour batter into the prepared pan.
5. Beat softened cream cheese, powdered sugar, and 1 egg until smooth and creamy.
6. Drop spoonfuls of the cream cheese mixture over the batter (do not swirl).
7. Bake 45–50 minutes, until the center is set but still slightly gooey.
8. Cool at least 30 minutes (or fully) before slicing for best “quake” texture.
Notes
For cleaner slices, cool completely before cutting.
For extra indulgence, add 1/2 cup chocolate chips to the batter.
Store covered in the refrigerator up to 5 days.
Freeze individual slices up to 2 months; thaw overnight in the fridge.
Optional: Dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~410 |
| Protein | 6g |
| Carbohydrates | 45g |
| Fat | 24g |
| Fiber | 2g |
| Sodium | 310mg |
Final Thoughts
This ooey gooey Pumpkin Quake Cake is the ultimate fall dessert — warm, spiced, creamy, and incredibly comforting. Whether you’re baking for Thanksgiving or simply celebrating pumpkin season, this cake is guaranteed to impress with minimal effort and maximum flavor.