Pumpkin Earthquake Cake
This easy Pumpkin Earthquake Cake combines pumpkin spice cake with gooey Nutella swirls, chocolate chips, and pecans. Instead of the usual cream cheese filling, Nutella creates chocolate and hazelnut pockets in every slice.
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
Calories: 418kcalCarbohydrates: 48gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 36mgSodium: 242mgPotassium: 312mgFiber: 3gSugar: 36gVitamin A: 4346IUVitamin C: 1mgCalcium: 76mgIron: 3mg
