This Pumpkin Earthquake Cake might look like it’s been through an earthquake, but it tastes like heaven! Packed with cream cheese, coconut, and pecans, it’s true comfort food.
Hey, friends, hey!! Are we tired of pumpkin things yet or are we still embracing our glorious basic-ness? Gosh, I wish I liked coffee. A PSL would be the perfect accessory to my topknot and leggings.
Right now I’m majorly bummed because I completely forgot to record “This is Us” last night. But apparently the entire rest of the world did NOT forget because it’s all I’m hearing about on Facebook. So I told my husband that we needed to watch it and he’s like, “oh yes…that show with the Simon and Simon guy on it?” and I’m like, “NO, the show with Major Dad on it.” I mean, I realize that we are both right, but let’s just say that sometimes our age difference is incredibly obvious.
Of course, our children don’t remember Simon and Simon OR Major Dad, but that’s besides the point. The point being that I’d like to at least pretend to be a semi-young, hip person. And of course we will ignore the fact that even uttering the word “hip” automatically disqualifies me. I can still be cool, you guys! *sob*
Can we also talk about the fact that any time I befriend a younger person, I automatically try to be their mom? One minute we are hanging out like normal people and the next minute I’m packing a box of canned goods and frozen casseroles for them to take home in case they are running low. When’s the last time they read a good book? Are they sleeping? Drinking water? Someone please make me stop. I have clearly lost control.
If you’re unfamiliar with traditional earthquake cake, it’s a German chocolate cake with pecans and coconut in the bottom and a sweet cream cheese filling throughout. I decided to replicate that with a pumpkin cake instead, adding a sweet cinnamon glaze to the top.
This is the perfect cozy dessert for Fall. Serve with a PSL and you won’t regret a single calorie.
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 (roughly 18 oz) box yellow cake mix
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 4 large eggs
- 1 (8 ounce) package cream cheese, softened
- 4 cups powdered sugar
- 1/2 cup (1 stick) salted butter, softened
- 1 teaspoon vanilla extract
- Cinnamon Glaze:
- 2 Tablespoons salted butter, melted
- 2 Tablespoons milk
- 2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350. Butter and flour a 9 x 13 baking pan and set aside. Evenly sprinkle coconut and pecans in the bottom of pan.
- In the bowl of your mixer, beat together the cake mix, sugar, vegetable oil, pumpkin, water, cinnamon, cloves, ginger and eggs. Beat on low speed for 30 seconds. Increase mixer speed to medium and beat for two minutes. Pour over coconut and pecans in prepared pan and spread evenly.
- In the bowl of your mixer, combine cream cheese, butter, vanilla, and powdered sugar and beat until smooth. Spoon mixture over cake batter (mixture will be very thick).
- Bake cake for 30 minutes -- cake will look gooey and not done, this is normal. Place pan on cooling rack to cool.
**cake batter heavily adapted from allrecipes
Enjoy, my precious friends! Have a great day!