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