Imagine a dessert so decadent, so mind-blowingly delicious, that it literally "earthquakes" with flavor right before your eyes! This High Altitude Pumpkin Earthquake Cake is not just a dessert; it's a culinary experience that combines the warm, comforting spices of autumn with a creamy, chocolatey surprise that will make your taste buds dance. Perfect for those who love a little drama in their baking, this cake promises to be as unpredictable and exciting as a geological event - but infinitely more delicious!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 cup canned pumpkin puree
- 4 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- 1 package cream cheese (8 oz), softened
- 1 cup powdered sugar
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 325°F (adjust for high altitude). Grease a 9x13 inch baking pan thoroughly with butter or non-stick cooking spray.
- In a large mixing bowl, combine the yellow cake mix, canned pumpkin puree, eggs, vegetable oil, ground cinnamon, and ground nutmeg. Mix with an electric mixer on medium speed for 2-3 minutes until smooth and well incorporated.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- In a separate bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and mix until creamy.
- Drop spoonfuls of the cream cheese mixture randomly over the cake batter. Use a knife to create swirling patterns throughout the batter.
- Sprinkle chopped pecans and chocolate chips evenly across the top of the cake.
- Bake in the preheated oven for 45-50 minutes. For high altitude baking, you may need to increase cooking time slightly and decrease the sugar by 1-2 tablespoons.
- Check cake doneness by inserting a toothpick into the center. It should come out with a few moist crumbs but not wet batter.
- Remove from oven and let cool completely in the pan for at least 1 hour before cutting into squares.
- Store covered in the refrigerator for up to 5 days. Serve chilled or at room temperature.
Tips
- High Altitude Adjustments: When baking at higher elevations, remember to reduce sugar slightly and be prepared to extend baking time. The thin mountain air can be tricky for baking!
- Cream Cheese Swirl Technique: For the most dramatic "earthquake" effect, drop cream cheese mixture in random dollops and use a knife to create dramatic swirling patterns.
- Don't Overmix: When combining cake ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Room Temperature Ingredients: Ensure eggs and cream cheese are at room temperature for smoother mixing and better texture.
- Cooling is Crucial: Let the cake cool completely in the pan to allow the cream cheese swirls to set and flavors to meld.
- Storage Tip: This cake actually tastes even better the next day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 85mg
