Pumpkin Earthquake Cake Food

PUMPKIN EARTHQUAKE CAKE

Steps:

• Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
• Sprinkle the coconut and pecans evenly over the bottom of the dish.
• For the cake: In a large bowl, combine the cake mix, eggs, pumpkin, water, oil, sugar, and pumpkin pie spice. Mix until well combined and pour over the coconut and pecans.
• For the filling: Place cream cheese in a medium bowl and microwave for about a minute or until it's really soft. Add the melted butter and stir until combined. Add the powdered sugar and stir until smooth.
• Place dollops of the filling all over the top of the cake batter and then using a knife, gently swirl it through.
• Sprinkle with chocolate chips and bake for 30-40 minutes. Because of the filling the cake will not look completely done but will as it cools. Serve warm. Great with ice cream too!

PUMPKIN EARTHQUAKE CAKE

Steps:

• Preheat oven to 350 degrees and grease a 9x13 baking pan.
• Sprinkle coconut and pecans over the bottom of the baking pan. Set aside.
• In a bowl, mix cake mix, vegetable oil, water, pumpkin brown sugar, pumpkin pie spice, cinnamon, all spice, vanilla extract and eggs together. Mix until well combined. Pour batter over the coconut and pecans.
• In a separate bowl, whisk (by hand or with a mixer) cream cheese, melted butter, and powdered sugar together. Once combined, dollop spoonfuls of the mixture on top of the pumpkin cake batter.
• Using a knife or toothpick, swirl the cream cheese and pumpkin cake together.
• Sprinkle chocolate chips and butterscotch chips on top and swirl the chips in with the cake.
• Bake for 35-36 minutes. The cake should be set on top but the center should still jiggle lightly when the cake pan is gently tapped.
• Allow to cool before serving. Due to the cream cheese in the cake, I prefer to eat this cake cold, but it can be eaten warm or at room temperature as well.
• Store leftovers in the fridge.
• Enjoy!

PUMPKIN EARTHQUAKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Microwave butter in a bowl for 30 seconds and stir. Continue to microwave at 10-second intervals until butter is completely melted. Set aside to cool while you prepare the cake.
• Combine cake mix, eggs, pumpkin, milk, oil, and pumpkin spice in a bowl. Beat with a hand mixer until batter is well combined. Pour into the greased baking dish.
• Combine melted butter and Neufchatel cheese in a bowl; beat with a hand mixer until well incorporated, 3 to 4 minutes. Mix in powdered sugar, 1/2 cup at a time, until well combined. Add vanilla and salt; mix to combine. Drop spoonfuls of Neufchatel mixture onto the cake batter. Swirl mixture with a knife. Sprinkle pumpkin spice chips on top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 38 to 42 minutes. Remove from the oven and transfer to a wire rack. Cool completely before removing from the baking dish.

EARTHQUAKE CAKE

Steps:

• spray 9x13" pan with oil and set oven to 350°F.
• spread the coconut and pecan pieces evenly on the bottom of pan.
• prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
• mix well together: margarine, cream cheese, vanilla and powered sugar.
• spoon over cake in dollops, no need to spread evenly.
• bake for approx 40-50 minutes.
• check with toothpick for doneness.
• cake will be cracked on top, but should be a moist cake.

????PUMPKIN EARTHQUAKE CAKE RECIPE FROM CALL ME PMC

Steps:

• *The first 2 ingredients, 1 cup shredded coconut and 1 cup pecans are optional. They go in the 9x13-inch pan first then the batter goes on top. You can omit them.
• Preheat the oven to 350°F and grease a 9x13-inch baking pan.
• If you choose to use them, sprinkle the coconut and pecans evenly over the bottom of the baking pan.
• In the bowl of your electric mixer with the paddle attachment, add the cake mix, vegetable oil, water, pumpkin, brown sugar, pumpkin pie spice, cinnamon, allspice, cloves, vanilla extract, and eggs together. Mix until well combined.
• Pour batter over the coconut and pecans.
• After you scrape the batter into your cake pan you can add the cream cheese, melted butter, and powdered sugar to the same mixing bowl that you just used. (No need to wash it.) Mix it until creamy.
• Once combined, dollop spoonfuls of the mixture on top of the pumpkin cake batter. Using a knife or toothpick, swirl the cream cheese and pumpkin cake together. you can swirl as much or little as you like.
• Sprinkle chocolate chips and cinnamon (or butterscotch) chips on top and swirl the chips in with the cake.
• Bake for 40-45 minutes at 350°F. The cake should be set on top but the center will still jiggle slightly when the cake pan is tapped. That's fine it will continue to cook and set up. It'll also stiffen up as it cools.
• Cool slightly before serving. The cream cheese needs time to cool, set, and stiffen a little. I love eating this cake warm but you can eat it cold or reheat it in the microwave.
• Store the cake in an airtight container in the refrigerator. It will stay fresh 5 to 7 days.

PUMPKIN GINGERBREAD CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.

EARTHQUAKE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 13 x 9 pan.
• I use Pam cooking spray.
• Evenly sprinkle nuts and coconut on bottom of pan.
• In a large bowl prepare cake mix: Blend cake mix, water, oil and eggs at low speed for 30 seconds.
• Beat on medium speed for 2 minutes.
• Pour batter over nuts and coconut.
• In a separate bowl mix the cream cheese, butter confectioners sugar and vanilla extract until smooth.
• Drop by spoonfuls over batter, do not mix in Sprinkle with chocolate chips.
• Bake at 350 degrees for 5o minutes.