This Pumpkin Earthquake Cake is an easy fall dessert made with spice cake mix, pumpkin puree, gooey Nutella swirls, chocolate chips, and pecans. Instead of the usual cream cheese filling, this version uses Nutella for rich chocolate and hazelnut pockets in every slice.
Why You'll Love This Pumpkin Earthquake Cake
Pumpkin fans are going to love this one! I've made everything from easy Pumpkin Cake Pops to Cool Whip Pumpkin Dip, but this Pumpkin Earthquake Cake is a little different in the best way. The combination of pumpkin spice and rich Nutella is so yummy, especially with crunchy pecans mixed in.
I love having a cozy dessert like this in my back pocket once fall rolls around. It works just as well served warm with ice cream after Sunday dinner as it does on a Thanksgiving dessert table...and it's easy enough to make on a busy weeknight!
Prep Time: 15 Minutes
Bake Time: 35-40 Minutes
Serves: 16
Let's take a look at how you can make this fall-tastic cake!
What is an Earthquake Cake?
An earthquake cake is a sheet cake with rich fillings or mix-ins swirled all through the batter before baking. As the cake bakes, the swirled filling and mix-ins create cracks and gooey pockets, giving the finished cake that pretty "earthquake" look.
A lot of pumpkin earthquake cakes use a sweetened cream cheese filling. In this version, Nutella takes its place, along with chocolate chips and pecans. You'll still get that cracked, swirly look that makes an earthquake cake so much fun, but with a chocolate/hazelnut flavor that works so well with pumpkin spice!
If you like this style of cake, try my Peanut Butter Cup Earthquake Cake or Chocolate Strawberry Earthquake Cake, too!
Ingredient Notes
(See recipe card at the bottom of the post for exact ingredient measurements.)
For the Pumpkin Cake Batter
- Spice cake mix - This gives the pumpkin cake a great fall spice without adding a long list of separate seasonings. I originally made this recipe with yellow cake mix, so that works too; the flavor will simply be a little milder.
- Pumpkin puree - You'll want to use pumpkin puree instead of pumpkin pie filling. Pumpkin pie filling already has added sugar and spices that we don't need.
- Eggs - Help give the cake structure and bind the batter together.
- Butter - I like to soften the butter to room temperature first so it mixes evenly into the batter. About an hour on the counter works!
For the Earthquake Swirl
- Nutella - This is what makes this pumpkin earthquake cake different from the cream cheese version. Warming it very quickly (think a few seconds) makes it way easier to dollop and swirl.
- Pecans - Add a little crunch to all of the soft, gooey elements. Chopped walnuts also work well.
- Chocolate chips - Full-size chocolate chips create bigger pockets of melted chocolate throughout the cake. I prefer them over mini chips for this recipe.
Pumpkin Earthquake Cake Variations
There are tons of ways to change up this recipe while keeping the same basic method.
- Use white chocolate chips. Swap the regular chocolate chips for white chocolate for a sweeter, milder chocolate flavor.
- Make it nut-free. Simply leave out the pecans. The Nutella and chocolate chips still give the cake plenty of texture and richness.
- Try walnuts instead of pecans. They give you the same crunchy contrast with a slightly different flavor.
- Use chocolate cake mix. Chocolate cake mix makes the dessert even richer and turns it into more of a chocolate-pumpkin earthquake cake.
- Add butterscotch chips. Replace some or all of the chocolate chips with butterscotch chips for an even warmer fall flavor.
- Use yellow cake mix. This is how I originally made the recipe. It works well if that's what you have on hand, although spice cake mix gives the finished cake a stronger pumpkin-spice flavor.
How to Make Pumpkin Earthquake Cake
- Preheat the oven and prepare the pan. Heat the oven to 350°F. Lightly grease a 9x13" baking dish with nonstick spray or butter.
- Make the pumpkin cake batter. Add the spice cake mix, pumpkin puree, softened butter, and eggs to a large mixing bowl. Beat with a hand mixer on medium speed until the batter is smooth and no streaks of dry cake mix remain.
- Spread the batter into the baking dish. Transfer the pumpkin batter to the prepared pan and spread it into an even layer with a spatula.
- Add the Nutella. Warm the Nutella in the microwave for about 10-15 seconds, just until it becomes easier to spoon. Drop generous spoonfuls over the surface of the pumpkin batter.
- Add the chocolate chips and pecans. Sprinkle the chocolate chips and chopped pecans evenly over the batter. You can lightly press some of them into the surface so you'll get gooey pockets throughout the cake instead of having all of the toppings sit on top.
- Create the earthquake swirl. Drag a butter knife gently through the batter in a few long, looping or figure-8 motions. You want visible ribbons and pockets of Nutella instead of completely blended batter, so don't keep swirling!
- Bake. Bake for 35-40 minutes, or until the center looks set and a toothpick inserted near the center comes out without raw cake batter. Don't worry if the tester picks up melted chocolate or Nutella...that's exactly what you want.
- Cool before slicing. Let the cake cool for at least 20 minutes so the swirls have a chance to set. Serve it slightly warm on its own or add vanilla ice cream, whipped cream, or caramel sauce.
Step-by-Step Recipe Video
Storage & Freezing
Storage: Because this version of pumpkin earthquake cake uses Nutella instead of a cream cheese filling, I store the baked cake covered at room temperature for about 3-4 days.
If you make a variation that contains a dairy-based cream cheese filling, store that version in the refrigerator instead.
Reheating: Individual slices can also be warmed for a few seconds before serving if you want to bring back that soft, gooey texture.
Freezing: For longer storage, you can freeze it. Let the cake cool completely, then cover the pan with foil and/or plastic wrap before freezing. I like baking it in a disposable aluminum pan when I know I'm going to freeze the entire cake. Thaw it in the refrigerator before serving.
Leslie's Helpful Tips and Tricks
- Don't over-swirl the batter. A few passes with your knife are enough. Too much swirling blends everything together and you lose those Nutella pockets that give the cake its earthquake effect.
- Soften the butter first. Room-temperature butter blends much better into the pumpkin cake batter.
- Warm the Nutella only a few seconds. You want it soft enough to spoon and swirl, not hot and totally runny.
- Don't judge doneness by melted chocolate. A toothpick can come out streaked with Nutella or melted chocolate chips even when the cake itself is fully baked. What you don't want to see is raw pumpkin batter.
- Let the cake rest before cutting. Give it at least 20 minutes to cool for cleaner slices - this keeps all of those gooey pockets from running out immediately.
- Serve it warm. This is when the Nutella and chocolate chips are at their best. A scoop of vanilla ice cream makes it so much better. My 3-Ingredient Ninja Creami Vanilla Ice Cream is great with this!
FAQs & Troubleshooting
More Great Fall Desserts
I hope you enjoy this thoroughly fall-themed Earthquake Cake! If you give this one a try, make sure to rate ⭐️⭐️⭐️⭐️⭐️ and review 💭 the recipe below.
Pumpkin Earthquake Cake
Ingredients
Pumpkin Cake Batter
- 15.25 oz spice cake mix (1 standard box)
- 2 large eggs
- 15 oz can pumpkin puree
- 1 stick butter (½ cup, softened)
Earthquake Swirl
- 13 oz Nutella
- ½ cup chopped pecans
- 1.5 cups chocolate chips
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 350°F. Lightly grease a 9x13" baking dish with nonstick spray or butter.
- Make the pumpkin cake batter. Add the spice cake mix, pumpkin puree, softened butter, and eggs to a large mixing bowl. Beat with a hand mixer on medium speed until smooth and no streaks of dry cake mix remain.
- Spread the batter in the pan. Transfer the pumpkin cake batter to the prepared baking dish and spread it into an even layer.
- Add the Nutella. Warm the Nutella in the microwave for about 10-15 seconds, just until it is easier to spoon. Drop generous spoonfuls evenly over the cake batter.
- Add the chocolate chips and pecans. Sprinkle the chocolate chips and chopped pecans evenly over the batter. Lightly press some of the mix-ins into the surface.
- Swirl. Drag a butter knife gently through the batter in a few long, looping or figure-8 motions. Don't over-swirl...you want distinct pockets of Nutella throughout the cake.
- Bake. Bake for 35-40 minutes, or until the center is set and a toothpick inserted near the center comes out without raw cake batter. Melted chocolate or Nutella on the toothpick is totally fine.
- Cool and serve. Let the cake cool for at least 20 minutes before slicing. Serve slightly warm on its own or with vanilla ice cream, whipped cream, or caramel sauce.
Notes
- Use the cake mix dry. Don't prep it according to the box directions; use the dry spice cake mix with only the ingredients listed in this recipe.
- Use pumpkin puree, not pumpkin pie filling. Pie filling already contains added sugar and spices and will change the recipe.
- Don't over-swirl. A few passes with a knife are enough to create distinct Nutella pockets and that fun earthquake look.
- Check the cake, not the chocolate. A toothpick may come out with melted Nutella or chocolate chips even when the cake is done; you're looking for no raw pumpkin batter.
- Yellow cake mix works too. It gives the cake a less spiced flavor, but still pairs great with the pumpkin and Nutella.
- Make it nut-free if needed. Just leave out the pecans; the Nutella and chocolate chips still give the cake plenty of texture and richness.
- Store, freeze, and reheat easily. Keep the cooled cake covered at room temperature for 3-4 days, freeze it tightly wrapped for longer storage, and warm individual slices briefly before serving.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
This sounds absolutely fabulous! Will be sure to give it a try! Thanks for sharing! Smiles, Linda at Paper Seedlings
This looks like a fun and delicious cake. Featuring when my party opens!
Thanks so much Carol!