Pumpkin Earthquake Cake
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.
Ingredients
- 15.25 oz spice cake mix (1 standard box)
- 2 large eggs
- 14 oz can pumpkin puree
- 1 stick butter (½ cup, softened)
- 13 oz Nutella
- ½ cup chopped pecans
- 1.5 cups chocolate chips
Instructions
- In a large bowl, use a hand mixer to blend the box of spice cake mix, 14 oz of pumpkin puree, 1 stick of softened butter, and 2 eggs. Once combined, pour the batter into a greased 9x13" baking pan.
- Microwave your Nutella for 10-15 seconds to soften it, then drop 8-10 generous dollops over the cake batter.
- Sprinkle ½ cup of chopped pecans and 1.5 cups of chocolate chips evenly over the batter.
- Gently swirl everything with a butter knife, making sure to reach the edges without over-mixing.
- Bake at 350°F for 35-40 minutes, or until the cake is fully set.
Notes
- I didn’t add a frosting after baking, which leaves bigger cracks and crevices of Nutella hidden in the cake. This way, you get a little bit of chocolate/Nutella flavor and a little bit of pumpkin spice in each bite.
- This cake can be stored at room temperature for 3–4 days after baking. It also freezes beautifully - 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 served warm. It’s even better with a big scoop of vanilla ice cream on top.
- Don’t over-swirl the batter. When dragging the knife through, just a few figure-8 motions are enough. Swirling too much blends everything together instead of creating those pretty “earthquake” cracks and pockets.
Nutrition Facts
Calories: 417kcalCarbohydrates: 48gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 36mgSodium: 241mgPotassium: 308mgFiber: 3gSugar: 36gVitamin A: 4070IUVitamin C: 1mgCalcium: 76mgIron: 3mg
