Pumpkin Earthquake Cake

Name: Pumpkin Earthquake Cake
Prep time: 10 min
Cook time: 40 min
Ingredients: 15.25 oz spice cake mix ((1 standard box)); 2 large eggs; 14 oz can pumpkin puree; 1 stick butter ((1/2 cup, softened)); 13 oz Nutella; 1/2 cup chopped pecans; 1.5 cups chocolate chips

5 from 1 vote

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This Pumpkin Earthquake Cake starts with a spice box cake mix and gets swirled with Nutella, chocolate chips, and pecans for the ultimate fall dessert.

baked pumpkin earthquake cake in a baking dish.

All of you pumpkin fans are going to love today's recipe! You guys know I love a good pumpkin recipe - from easy Pumpkin Cake Pops to this Cool Whip Pumpkin Dip, I've done them all. But this one's just a little bit different (in a totally good way).

If you've never tried a nutella/pumpkin combo, you are in for a total treat. The richness of the Nutella is so perfect with the spicy pumpkin cake. Add in a few pecans for crunch and you've got a delicious fall treat!

I love keeping a recipe like this in my back pocket once the weather turns cooler. It's the kind of dessert that fits just about anywhere in the fall...serve it warm with ice cream after Sunday dinner, take it to a church potluck, or slice it up for a tailgate spread.

The pumpkin spice and Nutella swirls make it feel special enough for Thanksgiving, but it's simple enough that I can whip it up on a busy weeknight when the craving for something cozy hits.

Why You'll Love This Recipe

Crowd-pleasing presentation - the swirled "earthquake" look makes it stand out on any dessert table without extra decorating effort.
Customizable flavors - swap in different chips, nuts, or even a cream cheese swirl to fit your family's taste.
Make-ahead friendly - bakes up beautifully the night before and tastes just as good (if not better) the next day.

What is an Earthquake Cake?

An earthquake cake is a fun way to integrate lots of different ingredients into one cake. For more examples, you can check out the ones I've made in the past, like this Peanut Butter Cup Earthquake Cake or my Strawberry Earthquake Cake.

In this recipe, we're going to start with a cake mix-based batter (in this case, a pumpkin spice cake batter) and swirl in complementary ingredients that play well off of the flavor of the batter. When you bake this all together, it's a really pretty swirled cake that looks like the cracks and crevices of an earthquake - hence the name!

Ingredients & Substitutions

ingredients for pumpkin earthquake cake.

For Pumpkin Cake Batter

15.25oz box of spice cake mix - I used yellow cake mix in the original version of this recipe, see the picture; but the boxed spice cake mix just adds an element of richness that complements the pumpkin so well.
2 eggs
14oz can pumpkin puree - Make sure this is puree, not pumpkin pie mix. We don't need those additional sweeteners!
1 stick butter - I prefer to have mine softened to room temperature before making the cake batter.

Cake Swirl-Ins

13oz jar Nutella
½ cup chopped pecans - You could also use chopped walnuts.
1.5 cups chocolate chips - I recommend using the full-size chocolate chips instead of the mini. The normal-sized ones give you these great little pockets of chocolate in the cake.

Additions & Variations

There are lots of different variations you can make to this Pumpkin Earthquake Cake recipe. Make it your own!

If you're not a big fan of chocolate, you can use white chocolate chips in place of the milk chocolate chips and make a cream cheese mixture to use in place of the Nutella. Simply combine 8oz cream cheese, ½ cup milk, and 2 cups powdered sugar with a hand mixer.
Want to integrate some more of that pumpkin spice? Use the variation above, but use butterscotch chips and add 2 teaspoon pumpkin pie spice blend into your cream cheese filling.
Want more chocolate? Instead of using a boxed spice cake mix, use a chocolate cake mix. I absolutely love a pumpkin/chocolate combo!
You can always add an icing/frosting to this cake if you would like. I didn't feel like it needed it, but a simple jarred chocolate icing would work wonderfully.

How to Make Pumpkin Earthquake Cake

pumpkin spice cake batter spread in a baking dish.

nutella dolloped over pumpkin cake batter.

swirled ingredients for pumpkin nutella earthquake cake in a baking dish, before baking.

Mix the batter. In a large mixing bowl, combine 1 box (15.25 oz) of spice cake mix, 1 (14 oz) can of pumpkin puree (make sure it's puree and not pumpkin pie filling), 1 stick (½ cup) of softened butter, and 2 large eggs. Use a hand mixer on medium speed until the batter is smooth and no streaks of dry cake mix remain. Tip: softening the butter to room temperature will help it incorporate evenly, giving your cake a richer texture.
Prepare the pan. Lightly grease a 9x13-inch baking dish with nonstick spray or butter. Pour the pumpkin batter into the pan and spread it out evenly with a spatula. A greased offset spatula works great here for smooth, level batter.
Add the Nutella swirl. Warm 1 jar (13 oz) of Nutella in the microwave for 10-15 seconds until slightly softened (don't overheat, or it will get too runny). Drop 8-10 generous spoonfuls of Nutella over the top of the batter. Pro tip: use two spoons - one to scoop, one to scrape - to keep the dollops neat.
Top with extras. Sprinkle ½ cup chopped pecans (or walnuts) and 1 ½ cups of chocolate chips evenly over the top. You can press them lightly into the batter so they don't just sit on top - this helps create those gooey "earthquake" pockets throughout the cake.
Swirl it together. Using a butter knife, gently drag through the batter in long, looping motions to swirl the Nutella, chocolate, and nuts into the pumpkin base. Be careful not to over-mix - you want distinct swirls and pockets of flavor. Tip: run the knife all the way to the edges so every slice gets some of the mix-ins.
Bake. Place the pan in a preheated 350°F oven and bake for 35-40 minutes, or until the cake is set in the center and a toothpick inserted comes out mostly clean (a little gooey chocolate or Nutella on the tester is fine).
Cool and serve. Let the cake cool for at least 20 minutes before slicing. This helps the swirls set and makes it easier to cut clean pieces. Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for the ultimate fall dessert.

Step-by-Step Recipe Video

Helpful Tips and Tricks

I didn't add a frosting after baking, so I liked having bigger cracks and crevices of Nutella hidden in the cake. That way, there's a little bit of chocolate/Nutella flavor and a little bit of pumpkin spice in each bite.
STORAGE: This can be stored at room temperature for 3-4 days after baking. It's also great to freeze! Simply bake in an aluminum dish, wrap tightly with foil and/or plastic wrap, and freeze for up to 6 months. Thaw in the refrigerator when you're ready to enjoy.
This cake is best when served warm. It's even better topped with a big scoop of vanilla ice cream. (Try this 3-Ingredient Ninja Creami Vanilla Ice Cream if you need a good one!)
Don't over-swirl. When dragging the knife through the batter, just a few figure-8 motions are enough. If you swirl too much, the flavors mix together instead of creating those pretty "earthquake" pockets.

a baked pumpkin earthquake cake in a pan, with swirls of nutella.

FAQs

Pumpkin Earthquake Cake is perfect for sharing! For parties, I like to bake it in a disposable 9x13" aluminum pan so it's easy to transport and serve. Let it cool slightly, then cut it into neat squares or rectangles. Serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of caramel sauce. If you're serving buffet-style, you can cut the cake into smaller bite-sized pieces and place them in cupcake liners so guests can grab and go without needing a plate.

Absolutely! This cake actually often tastes better the next day as the flavors kind of blend together. Just cover it after it cools and store at room temp or in the fridge, depending on your mix-ins.

Sure! I love the crunchy element that the pecans give the recipe, but it's totally ok to skip those if needed.

Yes! If you'd like to use an 8x8 or 9x9-inch pan, the recipe will still work - just know the cake will be thicker and may need a longer bake time (closer to 45-50 minutes). Check for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs or melted chocolate, but no raw batter. Tip: if the top starts to brown too quickly before the center is set, loosely cover the pan with foil for the last 10 minutes of baking.

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.